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CO I
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FOOD MAG OF THE YEAR
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JULY 2020
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ULTI ATE
WINTER
CRISPY
PASTRY
TOPPER!
FAVES
slow cook
winners
vegan pastas
fruity crumbles
FR E N CH S TY LE
Creamy chicken pie
with leek, mushies & bacon
Authentically
100% AUSTRALIAN
FARMER OWNED
Since 1895 Australians have enjoyed the dairy-goodness of Norco in the
knowledge that 100% of profits go back to supporting local Norco dairy farmers.
What’s more when you enjoy our simply delicious Norco Natural Cheeses
you’re not just supporting local farmers you’re also supporting yourself!
Low in salt
Acidophilus Cultures for gut health
Vegetarian friendly
NorcoMilk
NORCO02-B
contents
this month
regulars
8 editor’s letter 18 cook & win 21 you said it 28 what’s hot
11 must-see videos
12 our top meals at
a glance
14 cover recipe 22 news
3
this month
beef slow cooked

and spiced right
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cook it now! eat real

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easy weeknights Real food.
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vegan pastas
fruity crumbles
FREN CH S TYLE ONE-POT chickpea & lamb curry PEARS in pastry tutus
Creamy chicken pie
with leek,mushies & bacon July 2020 53
ecipe ichelle outhan hotography

Jeremy Simons Styling David Morgan 37 cook it now! Cooking with 53 eat real Pears in pastry tutus are
Food preparation Breesa Swann flavour doesn’t have to take up too pretty poached perfection!
On the cover
→ french style chicken pie with leek,
much of your valuable time. Make your
dinners a deliciously simple affair with
one-pot meals, tray bakes and more.
54 in season What’s great to eat now,
plus learn how to use and store kohlrabi.
56 vegan pastas Our nutrition
mushies & bacon pages 14-16 44 marion’s express Marion expert Chrissy Freer proves that even
Grasby’s fuss-free chicken skewers vegans can enjoy sensational pastas.
→ 29 ultimate winter faves pages 14-16, get a tray bake makeover with a 62 winter goodness It’s true –
33, 34, 40, 48, 49, 62-68, 71-72, 77, 78-81, smothering of homemade satay sauce. low-cal comfort food can still be hearty!
83-93, 95-101, 102-105, 110-116, 118-119 46 emergency dinners Get dinner 71 wait, you mean I can eat
→ slow cook winners pages 33, 34, 67, on the table in just 10 minutes with our that? A fruity vegan rice pudding.
68, 83-93, 102-105 easy hacks. With a menu that includes 73 healthy showdown Louise
Moroccan lamb cutlets, a beef stew and Keats helps you make healthier choices.
→ vegan pastas pages 56-60
cheesy gnocchi, you’ll get a thumbs up 74 healthy snacks Chrissy Freer
→ fruity crumbles pages 110-116 from the whole family this week. has the lowdown on nutritious nibbles.
4 taste magazine July 2020

97
molten pudding with
a Toblerone centre
weekend clever ideas

tastelife food meets life
mac ’n’ cheese COB
July 2020 77
135 sourdough STARTER
July 2020 121
77 mac ’n’ cheese cob We’ll leave 102 naughty & nice Will Michelle 121 sourdough starter DIY bread.
you cob-smacked with this cheesy pasta Southan’s spicy beef with cheesy chips 122 find it, love it Latest products.
and bacon filled cob. win you over? Or will Louise Keats’s 125 top drops And our pairing notes.
78 retro revival Matt Preston and healthier beef and bean stew tempt 126 q&a Your curry queries answered.
Michelle Southan are inspired by the you to make Mexican? 127 grow your own! Grow crunchy
Aussie inventor of the Cherry Ripe to make 106 make the perfect apple sugar snap peas in pots or in a patch.
cherry chocolate self-saucing pudding. & custard cake Follow our expert 129 aisle watch Pantry staples.
83 ultimate slow cooker Get a step-by-step treatment of this afternoon 131 win it! This month’s great prizes.
sneak peek of our awesome new top 100 tea bakery classic. 135 bake me happy! Gingerbread
cookbook staring your slow cooker! Make 110 ready to crumble You won’t and macadamia mini bombe alaskas.
roasts, stews, soups, pastas and desserts. be able to resist these warm fruity bakes 136 recipe index
95 retro with a twist Three classic with their irresistibly crunchy toppings
desserts are given a modern spin using 118 take these… make this!
chocolate bars, sourdough and mulled Bikkies in a mug are just the start of this
wine. Seriously impressive! quick and easy gooey dark choc treat.
July 2020 taste magazine 5

H U R RYB!Y
R E G IS T E R
14 J U N E
MAJOR PRIZE
BROUGHT
TO YOU BY
Join our FREE cook-a-long on 17 June! See page 43 for all the details, including
your chance to win dinner groceries on us, valued at $15,000 from Coles.
Hear that rumbling? HERE’S A TASTE OF YOUR

DINNER REVOLUTION
T
PREP &
COOK
10 INS
But far and away, the biggest

hurdle to making dinner was most
startling of all, yet so relatable
– having the energy to cook.
PREP
15 INS
8
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magazine
EDITORIAL
editor-in-chief Brodee Myers [email protected]
group commissioning editor Cassie Mercer
food director Michelle Southan
creative director Giota Letsios
art director Natasha Barisa
food editors Gemma Luongo & Tracy Rutherford
senior food consultant Alison Adams contact us!
o
chief subeditor Alex McDivitt
subeditors & digital producers Jodi De Vantier & Natasha Shaw
nutrition editor Chrissy Freer
y
(02) 8045 4891
editorial coordinator Elizabeth Hayes
multimedia/video Jade Dunn & Mim Stacey
Locked Bag 5030
DIGITAL Alexandria NSW 2015
group digital editor Laura Simpson
senior producers Rosalie Gordon, Rebecca Nittolo & Kelly Pigram
social media editor
head of product & strategy Clementine Levingston
senior product manager Courtney Meijer
facebook.com/taste.com.au
ADVERTISING
managing director, national sales Lou Barrett
general manager, newsamp Renee Sycamore twitter.com/taste_team
nsw network partnerships director Cody Pearson
nsw network partnerships managers Melanie Giordano,
Donna Hodges & Cassandra Writer @taste_team
(02) 8045 4734 [email protected]
nsw network partnerships specialists Pamela Jap, Anna Steele
& Lucy Tootill (02) 8045 4674 [email protected]
pinterest.com.au/teamtaste
vic network partnerships director Eugene Loane
vic network partnerships manager Charmaine Wu
vic network partnerships specialist Tatiana Sumpter
qld network partnerships director Allie Hansen
sa head of network partnerships Kathy Badman
taste.com.au magazine s publ shed by NewsL feMed a Pty Ltd (ACN 088 923 906), 2 Holt St, Surry H lls, NSW 2010, phone (02) 9288 3000 NewsL feMed a Pty Ltd
s a wholly owned subs d ary of News L m ted (ACN 007 871 178) Copyr ght 2019 by NewsL feMed a Pty Ltd All r ghts reserved D str buted by Gordon and Gotch
COM
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wa group sales director Marissa McNish
0434 308 904 [email protected]
ADVERTISING – CREATIVE
Australia Pty Ltd, phone 1300 650 666. Printed by PMP Limited. Paper fibre is from sustainably managed forests and controlled sources.
head of creative Richard McAuliffe

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head of content Brooke Lewis awards
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senior content writers Rosie Double, Annette Farnsworth,
Tiffany Pilcher & Colin Sevitt
creative producers Sarah Mury, Candice Shields & Kristie Walden
PRODUCTION
•Food Magazine
Brand of the Year 2019
production manager Chrissy Fragkakis
advertising coordinator Robynne Beavan • Best Use Research
[email protected]
MARKETING & CIRCULATION

marketing & commercial director – Food Corp Rachael Delalande
head of marketing – Food Corp Hayley Peacock-Gower
marketing manager – Food Corp Carmen Hubble
head of commercial – Food Corp Oliver Vickers-Price
senior commercial integration manager – Food Corp
Adelaide Johnson
commercial integration manager – Food Corp Tessarne Rowley
marketing and partnerships coordinator – Food Corp
Holly Berckelman
chief operating officer – publishing Damian Eales

managing director – food & travel Fiona Nilsson
director of communications Sharyn Whitten
general manager – retail & circulation Brett Willis
keep in touch
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FRENCH S TYLE
Creamy chicken pie
with leek,mushies & bacon
29
Creamy ch cken pie

w th le k mu hie & bac n
Don’t miss this month’s top videos
featuring dishes that are built for
comfort! For these and many more,
visit taste.com.au/videos.
Short on time? This genius meatball bake

means you can avoid kitchen chaos and
get dinner on the table in just 10 minutes.
Indulge in this super-easy no-bake slice

filled with creamy custard and topped
with Lemon Crisp biscuits.
From ginsecco to the gin-a-colada, here

are four gin cocktails that will help you
recall sunny days and island holidays.
our top meals
at a glance
Looking for easy, comforting dinners for winter? We have you covered.
10 mins easy easy GF
dinner
in 10
Chicken stroganoff bake p41 One-pot chickpea lamb curry p42
easy healthy vego super veg low cal low fat
low-cal
vegan
Creamy chicken gnocchi bake p48
easy vego
Baked eggplant & bean stew p66 Haloumi parmigiana bake p33 Sicilian pea pasta p60

this month
freeze
ahead
healthy super veg low cal
Slow-cooked Mexican beef with extra cheesy chips p104

One-dish satay chicken rice p45 Kasagne (kale lasagne) p59
10 mins easy 10 mins easy low cal
Moroccan lamb with hummus p50 Cheat’s cottage pie p40 French onion beef p50 Tuscan salmon & quinoa bake p39
20 mins easy healthy vego super veg low cal
Japanese bolognaise p38 Pumpkin & sage pasta bakes p60
easy GF
easy &
healthy
Slow-cooked freekeh & lamb soup p67 Creamy turmeric chicken p33 Italian fennel sausage bake p67

cookthecover
White wine, mushies, bacon and crème fraîche bring out the best in this rich chickie pie!
“Slow-cooked creamy
chicken is a winter winner
in my house. You can
make the hearty potato
and bacon filling a day
ahead and just top with
pastry when you’re ready
to bake. Hello winter!”
Michelle Southan
let’s go! french style creamy chicken pie

with leek, mushies & bacon
serves 4 | prep 30 mins (+ cooling & 2 hours chilling) | cooking 50 mins
RECIPE MICHELLE SOUTHAN PHOTOGRAPHY JEREMY SIMONS STYLING DAVID MORGAN

1 Place the potatoes in a saucepan 4 Gradually stir stock into the bacon mixture
6 baby coliban (chat) potatoes, unpeeled and cover with cold water. Bring to the until well combined. Return the chicken to the
1 tbs olive oil boil. Simmer for 10-12 minutes or until pan and add the potatoes and thyme. Cook
600g chicken thigh fillets, just tender. Drain then set aside to over medium heat, stirring occasionally, for
FOOD PREPARATION BREESA SWANN ILLUSTRATION KAT CHADWICK

cut into 4cm pieces cool slightly. Peel and quarter 3-4 minutes or until the mixture thickens and
200g bacon rashers, rind removed, the cooled potatoes. comes to the boil. Stir in the crème frâiche
coarsely chopped 2 Meanwhile, heat half the oil in a large and mustard then remove from heat. Set
200g button mushrooms, halved frying pan over medium-high heat. Add half aside for 1 hour to cool slightly. Transfer to
1 leek, trimmed, cut into the chicken and cook, turning occasionally, a bowl and cover with plastic wrap. Place
2cm-thick slices for 2-3 minutes or until browned. Transfer in the fridge for 2 hours to cool completely.
2 garlic cloves, crushed to a plate. Reheat pan then repeat with 5 Preheat oven to 220°C/200°C fan forced.
125ml (1 ⁄ 2 cup) white wine remaining oil and chicken. Spoon the chicken mixture into a 2L (8 cup)
50g (1 ⁄ 3 cup) plain flour 3 Add the bacon, mushroom and leek to square or rectangular ovenproof dish.
375ml (11 ⁄ 2 cups) chicken stock the frying pan. Cook, stirring occasionally, 6 Cut each pastry sheet into 9 squares
4 large fresh thyme sprigs, plus for 5 minutes or until the leek softens and (you will need 16, so reserve any leftover
extra sprigs, to serve the bacon is slightly browned. Add the garlic pastry squares for another use) and brush
125g (1 ⁄ 2 cup) crème frâiche and cook, stirring, for 30 seconds or until with the egg yolk. Arrange pastry squares
1 tbs Dijon mustard combined. Pour in the wine and cook for on top of the chicken mixture, overlapping
2 sheets frozen puff pastry, just thawed 2-3 minutes or until reduced by half. Add each square and the edges of the dish. Bake
1 egg yolk, lightly whisked, sieved the flour and cook, stirring, for 30 seconds. for 20-25 minutes or until puffed and golden.
Remove from heat. Sprinkle with extra thyme, season and serve.

this month
cook & win!

Get this creamy chicken pie
in the oven and you could
win a Philips Airfryer XXL!
Find out how on page 18.

this month
here’s how
tip 1 tip 2 tip 3

Cooking the potatoes with the skin on Stir in the crème frâiche and Dijon It’s important to chill the filling. If it’s
helps them retain their shape and stops mustard gently so the potatoes don’t hot or warm it will interfere with how
them becoming waterlogged. Use a break up too much. This could make the the pastry rises. It can result in soggy
metal skewer to check they are tender. sauce thicker and also slightly mushy. pastry or pastry that has not puffed well.
tip 4 tip 5 tip 6

Ensure pastry has only just started to thaw. Using egg yolk without the white makes for Overlap the pastry squares slightly as
This will help keep its shape when cutting and a super shiny pastry crust. Ensure that the you arrange them on top and ensure they
handling. If it stretches out of shape, place egg yolk is sieved through a fine mesh go over the edge of the dish. Otherwise
back in the freezer for 10 minutes to chill. sieve, as this will create a smooth finish. the pastry could sink into the pie filling.

grab our latest
COOKBOOK
ONLY
$9.99
These tasty midweek meals take just 10 minutes to prep and cook!
Get your copy now from newsagencies nationally.
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&WIN
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winners
vegan pastas
taste.com.au magazine September 2020. Total prize pool valued at $599, inc GST. Full terms and conditions available at taste.com.au/cookthecover.
fruity crumbles
FREN CH S TYLE
Creamy chicken pie
Winners determined 14:00 (AEST) 13/07/20 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in
Terms and conditions: Entries open 00:01 (AEST) 11/06/20 and close 23:59 (AEST) 12/07/20. Open to Australian residents only.
Cook our cover chicken pie and share a pic for your
chance to win a Philips Airfryer XXL, worth $599!
t his is the healthiest way to fry! The Philips Airfryer

XXL uses hot air to cook your favourite food with
little or no added oil. The Fat Removal and Rapid Air
technology is designed to extract and capture fat from food,
while making it crispy on the outside and tender on the
inside. Plus, you can bake, grill, roast and even reheat too!
For your chance to win one, worth $599, all you have to do
is make our cover recipe, take a photo and share it with us.
Check out our air fryer recipes at taste.com.au/airfryer.
“Neat and golden pastry

squares are the name of
the game, with rich
filling peeking through.”
matt preston CELEBRITY JUDGE
SEND IN YOUR EN TRIES BY 12 JULY
two wa s to enter
or
email it: Send a photo of your share it: Post the photo on our Facebook
creation, with your name, address page, or on Instagram or Twitter, with
and telephone number to us at #tastemagcover in the message, and make
[email protected] sure the post is public so we can see it!

Help fill the pantry
of struggling Aussies
Feed Appeal has always believed hunger is a community issue
that needs a community solution. Now more than ever we need
you to be a part of the solution as we double-down on our efforts
to help fill the pantries of hungry Aussie families.
Visit www.feedappeal.org.au/fillthepantry
to learn more and help today.
you said it...
Here are some of the dishes getting rave reviews on taste.com.au this month.
@MNIMOS @RHONDABAY @TESSLYNNE
@SHEZA038
@ANNPROVOST @KESHENA23
@LORRAINE295 @MARYH @ELISEII
pic of the month!

BY JUSTINA DING
OUR PIC
#cookedwithtaste
SEND US YOUR PICS [email protected]
July 2020 21
FIRST BINGE IT!
Settle in with snacks and Binge,
the new ‘unturnoffable’ streaming
service of movies, dramas and
more. Get inspo at taste.com.au/
tvsnacks so you can strap in for
a serious sesh of entertainment!
Here’s the fun foodie stuff that’s good to know this month.
TIPTOP
IMMUNITY
Add a little of this olive extract to
your next smoothie or meal for a
wellbeing boost. Produced from
Aussie olive trees on the Cobram
Estate, Wellgrove Immune Support
Olive Leaf Extract contains 10 olive
antioxidants, including hydroxytyrosol
and oleuropein (found in olive leaves
and fruit). It is suitable for everyday
use to support your immune system
health and is available in liquid or
capsule form. For more information,
wellgrovehealth.com.au.
stay safe at home

Did you know more than 50 per cent of all house fires start
in the kitchen? In winter it’s vital we keep safe at home.
Fire and Rescue NSW recommends never leaving the stove
SOUP LADLE
Serve up soup with the graceful Swanky,
unattended, remaining vigilant when using heaters and a show-stopping ladle from Ototo. It’s
other electrical items, and checking smoke alarms. Alarms designed to float like a ballerina on top of your
are the most effective way of protecting your place. For soup. It will also balance upright on a table or
more, visit your local state or territory fire service website. counter. Available in three colours – white,
black and blush pink – the ladle is BPA free
and dishwasher safe. Go to ototodesign.com.

this month
THE
BAKING
THERAPY
knead to relax?
If you’re feeling stressed, start baking! Studies have
shown that it’s connected to positive feelings and
can be therapeutic. It can ease stress, thanks to
the repetitive action of kneading dough, and rolling
or mixing ingredients. It forces you to be in the moment,
making you calmer. Whether you prefer bread, cakes, muffins or
scones, it’s good to know making your next treat could help you feel more
relaxed and happier. Start off with our top 50 slices at taste.com.au/slices.
PU PED UP
OUT 8 JULY!
COFFEE
COMPILED BY ELIZABETH HAYES ILLUSTRATION KAT CHADWICK
ULTIMATE
SLOW COOKER
If your morning coffee ritual
is essential, try this new and
exciting cold-press high
Brrr, it’s cold outside… Luckily, performance coffee from
our new book features 100 of the Before You Speak. The cold
nation’s most-loved slow cooker brew is made from single-
recipes. Available for $34.99 from origin Columbian Arabica
all good bookstores or subscribe coffee and is infused with
superfoods like Siberian
to the mag and receive as a gift!
ginseng, green coffee bean
Turn to page 26 for offer dets and extract, turmeric and black
page 83 for an exclusive extract. pepper. Pick it up for $5.95
from selected supermarkets.

subscribe
+ receive a bonus
SLOW COOKER COOKBOOK!
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FRE NCH S TYL E

Creamy chicken pie
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espresso martini ripple cakes
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this month
creamy turmeric & coconut haloumi parmigiana bake

roast chicken Coated in panko breadcrumbs and covered in mozzarella,
we've swapped chicken for cheese in this easy vego main.
Reinvent your regular roast with a whole chicken
serves 4 | prep 15 mins | cooking 25 mins
in a yellow curry sauce made with pantry staples.
serves 4 | prep 10 mins | cooking 1 hour 25 mins 2 tbs pine nuts 1 tsp balsamic vinegar, plus extra,
60ml (1 ⁄4 cup) extra virgin olive oil to drizzle (optional)
2 tsp extra virgin olive oil 125ml (1 ⁄ 2 cup) gluten-free 2 zucchini, thinly sliced 40g (1 ⁄4 cup) plain flour
3 tsp finely grated fresh ginger chicken stock lengthways 30g (3 ⁄4 cup) panko breadcrumbs
2 garlic cloves, finely chopped 1 lime, halved 3 garlic cloves, crushed 1 egg, lightly whisked
1 tbs gluten-free yellow 1.7kg whole chicken 400g can cherry tomatoes 250g haloumi, cut into 8 slices
curry paste 2 fresh kaffir lime leaves, 1 large fresh basil sprig, plus 100g mozzarella, cut into
2 tsp ground turmeric plus extra leaves, finely extra leaves, to serve 5 slices
400ml can coconut shredded, to serve
cream Steamed jasmine rice, to serve 1 Place the pine nuts in a frying pan over medium-high heat.
Cook, shaking the pan occasionally, for 3 minutes or until golden.
1 Preheat oven to 200°C/180°C fan forced. Heat the oil in a large Transfer to a bowl.
flameproof casserole dish over medium-high heat. Add ginger and 2 Heat 2 tsp oil in the pan. Add the zucchini and cook for 2 minutes
garlic. Cook, stirring, for 1 minute or until aromatic. Add curry paste each side or until golden. Transfer to a plate. Add the garlic and
and 1 tsp turmeric. Cook, stirring, for a further 30 seconds. Slowly stir in cook, stirring, for 1 minute or until aromatic. Add the tomatoes and
the coconut cream until combined. Stir in stock then remove from heat. basil. Season and simmer for 10 minutes or until thickens slightly.
2 Place the lime in the cavity of the chicken. Rub the chicken with Stir in the balsamic.
the remaining turmeric (see tip). Place the chicken in the dish. 3 Meanwhile, place the flour, breadcrumbs and egg in separate
Add the lime leaves and season the chicken with salt. Bake for bowls. Working with 1 haloumi slice at a time, coat in flour then
1 hour 20 minutes or until the chicken is cooked through. Sprinkle shake off excess. Dip in egg then in breadcrumbs, pressing firmly
the roast chicken with the extra lime leaf and serve with rice. to coat. Transfer crumbed haloumi to a plate.
PER SERVE • 71.3g protein • 74.4g fat (34.3g saturated fat) • 33.3g carb 4 Heat the remaining oil in a large frying pan over medium heat.
• 1.3g dietary fibre • 1087 Cals (4543kJ) Cook the crumbed haloumi for 1 minute each side or until golden
and crisp. Transfer to a plate.
5 Preheat a grill on medium. Arrange the crumbed haloumi and
tips! zucchini in a small baking dish. Remove the basil sprig from the
Don’t have yellow curry paste? Replace with red curry paste, tomato mixture. Drizzle the tomato mixture over and between the
if you like. haloumi. Top the haloumi with mozzarella. Place under the grill for
Wear gloves while rubbing the turmeric into the chicken 3 minutes or until the mozzarella is golden. Sprinkle with the pine
to avoid staining your hands. nuts and extra basil. Drizzle over extra balsamic, if using.
To test the chicken is cooked through, pierce the thickest part PER SERVE • 25.8g protein • 37g fat (13.3g saturated fat) • 20.5g carb
of the thigh with a skewer – the juices should run clear if cooked. • 3.5g dietary fibre • 530 Cals (2216kJ)

this month
pie maker zucchini & slow cooker condensed milk

haloumi fritters & raspberry scrolls
We’ve popped the family fave in a pie maker to make These fluffy pastries turned pull-aparts go the slow
it even easier. Just the right size for the kids’ lunch box. and simple route when made in your trusty slow cooker.
makes 12 | prep 20 mins | cooking 40 mins makes 12 | prep 20 mins (+ cooling) | cooking 1 hour 45 mins
1 tsp olive oil 100g (2 ⁄ 3 cup) self-raising 375g (21 ⁄ 2 cups) self-raising flour
3 green shallots, thinly flour secret
sliced 2 eggs, lightly whisked 395g can Nestlé Sweetened ingredient
2 garlic cloves, crushed Lemon wedges, to serve Condensed Milk
3 (about 500g) zucchini, dipping sauce 115g (1 ⁄ 3 cup) raspberry jam
coarsely grated 125g (1 ⁄ 2 cup) whole egg 125g fresh or thawed
400g can corn kernels, mayonnaise frozen raspberries
rinsed, drained 65g (1 ⁄4 cup) sour cream Icing sugar, to dust
250g haloumi, coarsely grated 1 tbs fresh lemon juice Vanilla custard, to serve
1 Heat the oil in a small frying pan over medium heat. Add the 1 Place the flour and butter in a large bowl. Use your fingertips to
shallot and garlic. Cook, stirring, for 3 minutes or until soft. rub the butter into the flour until evenly combined. Make a well in
Transfer to a large bowl. the centre and pour the condensed milk into the centre and use a
2 Take handfuls of zucchini and squeeze out the excess liquid. flat-bladed knife in a cutting motion to stir until the mixture starts
Add to the bowl along with the corn, haloumi, flour and egg. to come together.
Season with pepper and stir to combine. 2 Use your hands to shape the dough into a rectangle. Roll out
3 Preheat the pie maker. Place 1 ⁄ 3 cupful of the mixture in each hole. on a sheet of baking paper to about 20 x 30cm. Spread the jam
Spray the top of each lightly with oil. Close the pie maker and cook over the dough and sprinkle with the raspberries. Starting from
for 12-15 minutes or until golden and set. Transfer to a wire rack. 1 long side, roll up the dough to enclose the raspberries.
Repeat with the remaining mixture. 3 Cut the log into 12 thick slices (you can trim the ends of the log
4 To make the dipping sauce, place all the ingredients in first to neaten, if you like). Line a slow cooker with a large sheet
a small bowl and stir until well combined. of baking paper, allowing the paper to reach halfway up the side.
5 Serve the fritters with the dipping sauce and lemon wedges. Arrange the scrolls over the base. Lay a tea towel over the top
PER SERVE (3) • 22.9g protein • 46.2g fat (13.6g saturated fat) then cover with the lid. Fold the overhanging tea towel up over
• 34g carb • 4g dietary fibre • 651 Cals (2723kJ) the lid so it sits on top of the lid (and not hanging down the side
of the slow cooker).
4 Cook on High for 1 hour 30-45 minutes or until the scrolls are
Add fresh chopped mint or dill to lightly golden and cooked through. Transfer to a board then
set aside to cool slightly. Dust with icing sugar and serve with
the fritter mixture for a twist. vanilla custard while still warm.

.
.
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.COM
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KEEP
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IT ' S HERE & ILLIONS
OF AUSSIES ARE ON BOARD!
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during these uncertain times, designed to help
you keep calm and keep cooking and baking!
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and amazing recipes. Keep Calm Kitchen has
everything you need right now, including:
budget tips and hacks
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Join the movement toda at

TASTE.COM.AU/KEEPCALMKITCHEN
cook it now! easy weeknights
ONE-POT chickpea & lamb curry

serves prep
1 tip!
secret 3
ingredient
4
READY
IN 20
INS
cook it now!
tuscan lemon salmon & quinoa bake

serves 4 I prep 5 mins I cooking 45 mins
100g (1 ⁄ 3 cup) bought gluten-free 1 lemon, thinly sliced with foil and bake for 35 minutes get ahead!
basil pesto Fresh basil leaves, to serve or until the quinoa is almost Cook to the end
220g (1 cup) white quinoa cooked through. of step 2 up to
1 garlic clove, crushed 1 Preheat oven to 200°C/180°C 3 Remove the foil. Top with salmon. 1 day ahead. Store,
2 tsp finely grated lemon rind fan forced. Place the pesto Drizzle half the pesto mixture over covered, in the
500ml (2 cups) gluten-free secret and 60ml (1 ⁄4 cup) water the top then sprinkle with the capers. fridge. On the day
chicken stock, heated ingredient in a small bowl. Stir Season. Bake for 10 minutes or until of serving, remove
2 (about 500g) baby to combine. the salmon is cooked to your liking. from the fridge
Fennel seeds, often
fennel bulbs, cut into
used in Italian cuisine,
2 Place the quinoa, 4 Serve the salmon bake topped 30 minutes before
thin wedges garlic, lemon rind and with lemon slices, dolloped with cooking. Drizzle
add a mild taste
1 tsp fennel seeds hot stock in a 3L (12 cup) the remaining pesto mixture over 2 tbs water and
of aniseed.
250g vine-ripened cherry baking dish and stir to and sprinkled with basil. continue with step 3.
tomatoes combine. Top with the PER SERVE • 34.2g protein • 33.1g fat
4 (about 120g) skinless salmon fillets fennel wedges, fennel seeds and (6.8g saturated fat) • 39.2g carb
50g (1 ⁄4 cup) capers, rinsed, drained tomatoes. Cover the dish tightly • 9.9g dietary fibre • 613 Cals (2561kJ)

CHIPS
INSTEAD
OF ASH
cheat’s cottage pie with waffle chips

1 tbs extra virgin olive oil 150g (3 cups) frozen mixed and stock cubes. Season and swap it!
1 brown onion, chopped vegetables cook, stirring, for 1 minute. To beef this up,
2 x 400g cans lentils, secret 500g pkt frozen McCain 2 Add the frozen vegetables and replace the lentils
rinsed, drained ingredient Sweet Potato Cross 125ml (1 ⁄ 2 cup) water. Cook, stirring with 500g lean
2 x 400g cans Lentils are low GI Trax chips often, for 5 minutes. beef mince and
chopped tomatoes and high in protein, 3 Smooth the surface then arrange add with the onion
140g ( ⁄ 2 cup) tomato
1 fibre, iron and 1 Preheat oven to the sweet potato chips on top. in step 1, cooking
paste dietary fibre. 200°C/180°C fan forced. Bake for 35-40 minutes or until until browned.
2 garlic cloves, crushed Heat the oil in a flameproof the sweet potato chips are crispy.
1 tbs finely chopped fresh casserole dish over high heat. Top the cottage pie with extra
thyme leaves, plus extra Add the onion and cook, stirring, thyme, if using.
sprigs, to serve (optional) for 2 minutes or until the onion starts PER SERVE • 7.5g protein • 13.1g fat
2 tsp smoked paprika to soften. Add the lentils, tomatoes, (2.3g saturated fat) • 41g carb
2 vegetable stock cubes, crumbled tomato paste, garlic, thyme, paprika • 9.3g dietary fibre • 323 Cals (1351kJ)

chicken stroganoff tray bake
serves prep cooking
use it up!
3
1
secret
ingredient
cook it now!
LA B
CHOP
one-pot chickpea & lamb curry LOVE
with coconut sambal
1 Lebanese cucumber, finely chopped 1 Place the cucumber, desiccated 4 Reduce heat to medium. Wipe the swap it!
20g (1 ⁄4 cup) desiccated coconut coconut, 125ml (1 ⁄ 2 cup) coconut milk pan clean with paper towel. Add Replace lamb with
400ml can coconut milk and half the shallot in a bowl. Stir the remaining curry paste and chicken thighs for
4 green shallots, thinly sliced to combine. cook, stirring, for 1 minute. Add the a more budget-
8 (about 1kg) lamb loin chops, 2 Place the lamb and chickpeas, broccoli and remaining friendly option.
excess fat trimmed secret half the curry paste coconut milk. Cover and simmer
80g (1 ⁄ 3 cup) gluten-free ingredient in a large bowl. for 2 minutes.
korma curry paste Chickpeas are a Use your hands 5 Return the lamb to the pan. Stir
2 tbs vegetable oil great source of to evenly coat to combine. Cover and simmer for
400g can chickpeas, protein, texture the lamb. 3-5 minutes or until the lamb is
rinsed, drained and flavour. 3 Heat the oil in a cooked to your liking. Top with the
1 small head (about 150g) large frying pan over coconut sambal. Serve with rice.
broccoli, cut into high heat. Cook the lamb, PER SERVE • 43g protein • 47.3g fat
small florets in batches, for 1 minute each side (24.4g saturated fat) • 44.6g carb
Steamed rice, to serve or until lightly browned. Set aside. • 8.4g dietary fibre • 793 Cals (3314kJ)

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arion’s
EXPRESS All cooked in one dish, go nuts with Marion Grasby’s
satay chicken rice – aromatic and garlicky jasmine rice
topped with skewers and homemade peanut sauce.

cook it now!
“Satay gets a makeover – fuss-free, perfect

golden rice and satisfying peanut chicken!
No need to be a hero on weeknights. I love
making my own satay sauce, but using
store bought works too.” Marion Grasby
one-dish satay chicken rice

serves 4 I prep 15 mins I cooking 1 hour
500g chicken thigh fillets, trimmed, 3 Place the chicken skewers on top of the
cut into 4cm pieces rice mixture. Cover dish tightly with foil and
2 tsp mild curry powder bake for 40 minutes. Remove foil and bake
1 tbs vegetable oil for a further 20 minutes or until the chicken
400g (2 cups) jasmine rice is golden and the rice has absorbed all the
2 garlic cloves, finely grated liquid. Drizzle over the satay sauce and
½ tsp ground turmeric sprinkle with the cucumber, coriander
625ml (2½ cups) chicken stock and chilli. Serve with lime wedges.
Satay sauce (see recipe below) PER SERVE • 34.7g protein • 41.6g fat
or Marion’s Kitchen Thai Spicy (14.2g saturated fat) • 82.7g carb
Satay sauce, warmed, to serve • 4.8g dietary fibre • 856 Cals (3577kJ)
½ Lebanese cucumber, finely chopped

Fresh coriander sprigs, sliced fresh red chilli tips!
RECIPE MARION GRASBY PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION KATE NICHOLLS
and lime wedges, to serve The satay sauce (below) can be

frozen for up to 1 month.
1 Preheat oven to 200°C/180°C fan forced. Get meal prepping! Marinate double
Combine the chicken, curry powder and oil the amount of chicken and freeze for up
in a large bowl. Season with a pinch of sea to 1 month. Defrost in the fridge overnight
salt flakes. Thread the chicken onto 16 metal before using.
or presoaked bamboo skewers (see tip). To prevent bamboo skewers burning,
2 Combine the rice, garlic, turmeric and stock soak them in water for about 20 minutes
in a large casserole dish or deep baking tray. before threading on the chicken.
HOW TO MAKE YOUR OWN SATAY SAUCE

Use a mortar and pestle or food processor to grind 40g (1 ⁄4 cup) roasted peanuts
until they resemble fine crumbs. Heat 1 tbs vegetable oil in a saucepan over medium
heat. Add 11 ⁄ 2 tbs Thai red curry paste and cook for 30 seconds or until just aromatic.
Stir in 250ml (1 cup) coconut milk, 2 tbs peanut butter, 2 tsp caster sugar, 1-2 tsp fish
sauce, to taste, and ground peanuts. Gently simmer for 1 minute. Add more sugar
and/or fish sauce to taste, if necessary. Serve warm or reheat just before serving.

Michelle Southan
July 2020 47
creamy chicken gnocchi bake
serves prep & cooking
1 4
2
3 5
LEEK &
GARLIC
SAUCE
48
July 2020 49
cook it now!
moroccan lamb with french onion beef with potatoes

pea hummus serves 4 I prep & cooking 10 mins
serves 4 I prep & cooking 10 mins
400g pkt microwave potatoes 1 fresh continental
1 red onion 2 tbs Moroccan seasoning with butter and herb parsley sprig
2 tbs apple cider vinegar 1 tbs olive oil, plus extra, to drizzle 200g button mushrooms 20g butter
1 tsp caster sugar 200g tub hummus 150g green beans 40g pkt Continental French Onion
300g (2 cups) frozen peas 3 fresh mint sprigs 4 beef eye fillet steaks Simmer Soup mix
2 tbs pepitas 80g drained Castello Fetta Cubes 1 tbs olive oil 250ml (1 cup) beef stock
8 lamb cutlets with citrus and herbs 6 fresh thyme sprigs, plus extra 2 tbs Worcestershire sauce
sprigs, to serve Crème fraîche, to serve
1 Put the kettle on and heat a large frying pan over high heat.
2 While the pan heats up, peel and thinly slice the onion using 1 Heat a large frying pan over high heat. Fill a small saucepan
a mandoline. Transfer to a bowl. Add the vinegar and sugar then with water, place over high heat and bring to the boil.
season with salt. Toss and set aside. 2 While the pan and water heat up, cook the potatoes in microwave
3 Place the peas in a heatproof bowl. Cover with boiling water following packet directions. Halve mushrooms and trim beans.
and set aside for 3 minutes or until tender. Drain. 3 Season both sides of steaks. Add the oil and steaks to the frying
4 Add the pepitas to the hot pan and cook, tossing, for 2 minutes pan. Cook for 2 minutes then turn over. Add mushrooms and thyme.
or until toasted. Transfer to a bowl. Sprinkle both sides of the cutlets Cook, stirring mushrooms occasionally, for 3 minutes or until starts
with Moroccan seasoning. Add the oil and cutlets to the pan. Cook to brown. Transfer steaks to a plate and cover with foil to keep warm.
for 2-3 minutes each side for medium or until cooked to your liking. 4 Meanwhile, place the beans in the saucepan of boiling water.
5 Meanwhile, place the hummus and peas in a food processor Cook for 3 minutes or until tender crisp. Drain. Halve the potatoes
and process until well combined then season. Separate the mint and finely chop the parsley.
sprigs into smaller sprigs and leaves. 5 Add butter and soup mix to frying pan. Stir to combine. Gradually
6 Spread the pea hummus over serving plates. Top with the add stock. Cook for 1 minute or until thickens and comes to the boil. Stir
cutlets and pickled onion. Crumble over the feta and sprinkle with the in Worcestershire. Toss in potatoes until combined. Add steaks. Turn to
toasted pepitas. Top with the mint and drizzle over extra oil to serve. coat. Top with beans, parsley, extra thyme and crème fraîche. Serve.
PER SERVE • 26.6g protein • 42.8g fat (10.7g saturated fat) • 18.9g carb PER SERVE • 24.8g protein • 21.9g fat (10.3g saturated fat) • 12.1g carb
• 9.5g dietary fibre • 587 Cals (2454kJ) • 3.2g dietary fibre • 357 Cals (1491kJ)

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eat real Real food.
PEARS in pastry tutus
July 2020 53
inseason produce is delicious
BEST OF
JULY
fruit
vegies
herbs
fragrant orange salad
54 July 2020
eat real
KOHLRABI
KNOW-HOW
Kohlrabi comes in purple-
and white/light green-
skinned varieties. Both have
creamy yellow-white flesh.
A cross between broccoli
and cabbage in flavour,
kohlrabi has the same great
nutritional properties,
but texture-wise is more
like potato or turnip.
choose Go for small kohlrabi, as

larger ones can be woody and fibrous.
Look for fresh, crisp and dark green
leaves. The leaves can also be eaten.
Treat them as you would kale.
cook Serve raw in slaw-style salads.
Thinly slice and stir-fry. Saute with olive
oil and garlic. Add chopped kohlrabi to
soups or stews or use like potato in gratin.
store Wrap bulb in plastic wrap
and discard the leaves, unless you
plan to use them. Will keep in the
crisper for up to one week. Wrap
leaves in damp paper towel and
store in a plastic bag in the fridge.
eat with • potato • spinach • onion
• garlic • coriander • dill • mint • apple
• lemon • hazelnuts • nutmeg
• apple cider vinegar • cream • cheese

July 2020 57
58 July 2020
kasagne
3
1
2
‘cheese’ sauce
July 2020 59
eat real
sicilian pea pasta creamy pumpkin, sage &

broccoli spelt pasta bakes
serves 4 I prep 20 mins (+ cooling) I cooking 55 mins
2 tsp extra virgin olive oil 55g (1 ⁄ 3 cup) pitted green
1 red onion, finely olives, sliced 750g butternut pumpkin, 200g dried spelt spiral pasta
chopped 250g fresh vegan chickpea peeled, deseeded 300g broccoli, cut into
2 garlic cloves, thinly sliced or pea casarecce pasta 1 red onion, cut into wedges small florets
1 tsp dried chilli flakes 150g (1 cup) frozen baby peas 3 garlic cloves, halved 125ml (1 ⁄ 2 cup) soy milk
400g can cherry tomatoes 100g baby spinach, plus extra, 8 fresh sage leaves, plus 1 tbs nutritional yeast
150g chargrilled red capsicum, to serve 1 tbs chopped, extra 1 ⁄ 2 tsp onion powder
sliced 50g vegan feta, crumbled 1 tbs extra virgin olive oil 2 tbs panko breadcrumbs
1 Preheat oven to 180°C/160°C fan forced. Lightly spray a 1.5L 1 Preheat oven to 200°C/180°C fan forced. Line a baking tray
(6 cup) baking dish with olive oil. Heat oil in a large non-stick frying with baking paper. Place the pumpkin, onion, garlic and sage on
pan over medium heat. Add onion and cook, stirring, for 5 minutes prepared tray. Drizzle over oil and cover tray with foil. Bake for
or until soft. Add the garlic and chilli. Cook, stirring, for 1 minute or 40 minutes or until vegetables are tender. Set aside to cool slightly.
until aromatic. Add the tomatoes, capsicum, olives and 125ml (1 ⁄ 2 2 Meanwhile, cook the pasta in a large saucepan of lightly salted
cup) water. Bring to the boil then reduce heat and simmer for 10 boiling water following packet directions, adding the broccoli in
minutes or until slightly thickened. the last 3 minutes of cooking. Drain.
2 Meanwhile, cook the pasta in a large saucepan of lightly salted 3 Place the pumpkin mixture in a food processor or blender and
boiling water following packet directions or until al dente, adding the process until smooth. Add the soy milk, nutritional yeast and onion
peas in the last 3 minutes of cooking. Drain and return to saucepan. powder. Process until well combined then season.
3 Add spinach and the tomato mixture to the pasta mixture. Toss 4 Reduce oven to 180°C/160°C fan forced. Lightly spray four 375ml
to combine. Spoon into the prepared dish. Sprinkle with feta. Bake (11 ⁄ 2 cup) ovenproof dishes with oil. Add the pumpkin mixture to the
for 15 minutes or until golden. Top with extra spinach to serve. pasta mixture. Toss to combine. Divide among prepared dishes.
PER SERVE • 20.7g protein • 9.5g fat (4g saturated fat) • 27.4g carb Combine breadcrumbs and extra sage in a small bowl. Sprinkle
• 13.5g dietary fibre • 350 Cals (1463kJ) pasta bakes with the breadcrumb mixture. Bake for 15 minutes
or until the breadcrumbs are golden. Season and serve.
tip! PER SERVE • 16.3g protein • 9.3g fat (1.8g saturated fat) • 52.9g carb
Find vegan feta near the regular cheese at the supermarket. • 11.5g dietary fibre • 385 Cals (1608kJ)

THE TRUTH ABOUT
HEALTHY EATING
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slow-cooked
freekeh &
lamb soup
see page 67
WINTER goodness
Comfort food can be low cal – and still heavenly and hearty – with simple
but clever ingredient swaps. Fill up on fresh produce and healthy grains.

RECIPES CHRISSY FREER PHOTOGRAPHY GUY BAILEY STYLING GEORGIE DOLLING FOOD PREPARATION DIXIE ELLIOTT
see page 67
italian fennel &
sausage tray bake
July 2020
taste magazine
63
eat real
The sweet potato topper
increases veg content and
is high in betacarotene,
helping to boost your
immune system.
sweet potato-
topped turkey
meatloaf
see page 68

eat real
GLUTEN-
FREE FLU
FIGHTER
one-pot turmeric
chicken & rice
see page 68

LOW-
CAL
VEGAN
L
See our wine
suggestion
on page 125
baked smoky eggplant & bean stew

1 tbs extra virgin olive oil Steamed broccolini, to serve cumin. Cook, stirring, for 1 minute or
2 small or 1 large eggplant/s, 90g (1 ⁄ 3 cup) coconut yoghurt until aromatic. Add the beans, tomatoes,
cut into 2cm pieces eggplant and 125ml (1 ⁄ 2 cup) water.
1 large red onion, finely chopped 1 Preheat oven to 170°C/150°C fan forced. Stir to combine then bring to the boil.
3 celery sticks, cut into 1cm pieces Heat half the oil in a large flameproof 3 Cover and bake for 30 minutes or until
2 garlic cloves, thinly sliced casserole dish over high heat. Cook the the eggplant is very tender. Divide the
2-3 tsp harissa paste, to taste eggplant, in 2 batches, stirring, for 3-4 minutes quinoa and stew among serving plates.
1 tsp smoked paprika, plus extra, to serve or until browned. Transfer to a plate. Serve with broccolini, a dollop of yoghurt
1 tsp ground cumin 2 Heat the remaining oil in the pan over and a sprinkle of extra paprika.
400g can red kidney beans, rinsed, drained medium heat. Add the onion and celery. PER SERVE • 12.1g protein • 10.6g fat
400g can diced tomatoes Cook, stirring often, for 5 minutes or until (4.1g saturated fat) • 33.4g carb
300g (2 cups) steamed white quinoa soft. Add the garlic, harissa, paprika and • 13.3g dietary fibre • 307 Cals (1283kJ)

eat real
slow-cooked freekeh & lamb soup italian fennel & sausage tray bake
serves 4 I prep 15 mins I cooking 2 hours 30 mins serves 4 I prep 10 mins I cooking 50 mins
2 tsp extra virgin olive oil 1 tsp dried oregano leaves 2 fennel bulbs, cut 250g cherry tomatoes,
400g lean lamb leg steaks, 500ml (2 cups) salt-reduced into wedges halved
excess fat trimmed, chicken stock 1 tbs extra virgin olive oil 1 tbs chopped fresh
cut into 1.5cm pieces 100g (1 ⁄ 2 cup) wholegrain freekeh, 6 (about 64g each) gluten-free rosemary leaves
1 large brown onion, rinsed, drained extra-lean beef sausages 80ml (1 ⁄ 3 cup) salt-reduced
finely chopped 200g green beans, sliced 400g can no-added-salt gluten-free chicken stock
2 carrots, peeled, finely chopped 150g (1 cup) frozen peas cannellini beans, 200g green beans
3 celery sticks, finely chopped 90g (1 ⁄ 3 cup) natural yoghurt rinsed, drained Basil pesto, to serve (optional)
3 garlic cloves, thinly sliced 2 tbs chopped fresh mint leaves,
2 tsp finely grated lemon rind plus extra sprigs, to serve 1 Preheat oven to 200°C/180°C fan forced. Place the fennel
in a large baking dish or roasting pan and drizzle over oil.
1 Heat half the oil in a large saucepan over medium-high heat. Bake for 25-30 minutes or until slightly golden.
Cook the lamb, in batches, turning, for 3-4 minutes or until browned. 2 Meanwhile, lightly spray a large non-stick frying pan with oil
Transfer to a plate. and heat over medium-high heat. Cook the sausages, turning often,
2 Reduce heat to medium and heat the remaining oil in the pan. Add for 2-3 minutes or just until browned.
the onion, carrot and celery. Cook, stirring often, for 5 minutes or until 3 Add the cannellini beans, tomato, rosemary and stock to the dish.
soft. Add garlic, lemon rind and oregano. Cook, stirring, for 1 minute Stir to combine. Arrange sausages on top and bake for 10 minutes.
or until aromatic. Return the lamb to the pan along with the stock and Add green beans and bake for a further 5-7 minutes or until
875ml (31 ⁄ 2 cups) water. Bring to the boil. Add freekeh then reduce the sausages are just cooked through and green beans are
heat and simmer, covered, for 11 ⁄ 2 -2 hours or until lamb is tender. just tender. Serve topped with dollops of pesto, if using.
3 Add the beans and peas. Simmer, uncovered, for 10 minutes PER SERVE • 19.6g protein • 13.9g fat (3.9g saturated fat) • 18.7g carb
or until the vegetables are tender. • 10.9g dietary fibre • 289 Cals (1208kJ)
4 Meanwhile, combine the yoghurt and mint in a small bowl.
5 Dollop mint yoghurt onto soup, season and serve with extra mint. tips!
PER SERVE • 28.2g protein • 8.6g fat (2.5g saturated fat) • 33g carb Sausages make a great easy weeknight meal. Choose
• 12.9g dietary fibre • 339 Cals (1417kJ) lean sausages that are also lower in sodium.
Legumes, such as cannellini, are a nutritious addition, boosting
tip! the protein, dietary fibre and vegetable content of this tray bake.
Freekeh is wheat picked while still green – it’s higher in nutrients. Green beans add a good dose of vitamin C, K and B vitamins.

eat real
sweet potato-topped one-pot turmeric chicken & rice

serves 4 I prep 20 mins I cooking 1 hour 15 mins
turkey meatloaf
1 ⁄3 cup firmly packed fresh 2 tsp extra virgin olive oil
1 tsp extra virgin olive oil 1 zucchini, finely grated coriander leaves, plus extra 400g skinless chicken breast,
1 brown onion, finely chopped 2 tsp Dijon mustard sprigs, to serve (optional) cut into 2cm pieces
1 large carrot, peeled, 40g (1 ⁄4 cup) dried cranberries, 1 ⁄ 3 cup firmly packed fresh 1 large red onion, finely chopped
finely grated coarsely chopped continental parsley leaves 2 celery sticks, cut into 1cm pieces
2 garlic cloves, crushed 2 eggs 2 garlic cloves, crushed 200g (1 cup) brown rice
2 tsp chopped fresh thyme 350g sweet potato, peeled, 1 long fresh red chilli, deseeded, 3 fresh medjool dates,
leaves, plus 2 tsp leaves, extra coarsely grated chopped, plus extra, thinly pitted, chopped
35g (1 ⁄ 3 cup) rolled oats 3 asparagus spears, trimmed sliced, to serve (optional) 375ml (11 ⁄ 2 cups) salt-reduced
500g lean turkey breast mince Baby rocket, to serve 2 tsp ground coriander gluten-free chicken stock
1 tsp ground turmeric Steamed green vegetables
1 Preheat oven to 200°C/180°C fan forced. Lightly spray a 1 tbs fresh lemon juice (such as zucchini), to serve
10 x 18cm loaf pan with oil and line the base and 2 long sides
with baking paper, allowing the paper to overhang the long sides. 1 Preheat oven to 180°C/160°C fan forced. Place the fresh coriander,
2 Heat the oil in a large non-stick frying pan over medium heat. parsley, garlic, chilli, ground coriander and turmeric in a food
Cook the onion and carrot, stirring often, for 5 minutes or until soft. processor. Process until finely chopped. Add the lemon juice
Add the garlic and thyme. Cook, stirring, for 1 minute or until and 1 tbs water. Process until a thick paste forms. Season.
aromatic then set aside to cool. 2 Heat 1 tsp oil in a large flameproof casserole dish over high heat.
3 Place the oats in a food processor and process until finely chopped. Cook chicken, in 2 batches, stirring, for 2-3 minutes or until browned.
Combine the turkey, oats, zucchini, mustard, cranberries, onion mixture Transfer to a plate. Heat the remaining oil over medium heat. Add the
and 1 egg in a large bowl. Season. Press mixture into prepared pan. onion and celery. Cook, stirring often, for 5 minutes or until soft. Add
4 Combine the sweet potato, remaining egg and extra thyme in the herb mixture and cook, stirring, for 2 minutes or until aromatic.
a bowl. Season. Press sweet potato mixture evenly over the top of the 3 Return the chicken to the pan. Add the rice, dates, stock and
turkey mixture. Lightly spray with oil. Bake for 30 minutes then press 375ml (1½ cups) water. Bring to the boil. Cover and bake for 1 hour
the asparagus on top and bake for a further 15 minutes or until or until the rice is tender.
golden, cooked through and juices run clear when pierced with 4 Serve the chicken and rice with steamed green vegetables,
a skewer. Set aside for 5 minutes before slicing. Serve with rocket. topped with extra coriander and chilli, if using.
PER SERVE • 35.5g protein • 9g fat (2.2g saturated fat) • 29.8g carb PER SERVE • 29.5g protein • 6.5g fat (1.2g saturated fat) • 50.2g carb
• 8.2g dietary fibre • 359 Cals (1499kJ) • 7.6g dietary fibre • 396 Cals (1654kJ)

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vegan rice pudding with pomegranate roasted apples
serves prep cooking
4
pomegranate roasted apples
LUSCIOUS
& LOW
IN FAT!
72
eat real
HEALTHY
showdown
Louise Keats chooses the healthier options in our monthly food and drink battle.
When bought from a supermarket or takeaway shop, neither

of these pastries have much to recommend them, although
quiche the meat pie is the winner. Brands and recipes vary, but
vs gram-for-gram a cheese quiche typically has 65 per cent
more calories than a pie, over 2.5 times the fat, three times
the sugar and less than half the fibre. However, the quiche
tends to have about 40 per cent more protein, over 18 times
the calcium and less salt. Whichever you choose, go for
homemade and you’ll skip the additives. Using a recipe with
WINNER: meat pie less pastry and extra veg will also enhance the goodness.
Chickpeas have almost 10 per cent more calories than

red kidney beans, as well as about 10 per cent less chickpeas
fibre and half the potassium. They also have more than
three times the fat – but that makes them a better source vs
of vitamin E, with almost 15 times as much. Chickpeas red kidney
have around one-quarter of the natural sugars of red
kidney beans and over three times the selenium, but the beans
beans are a better source of iron. Both contain protein,
folate and resistant starch (a prebiotic that can support
gut health), and both help form part of a healthy diet.
WINNER: it’s a tie
WORDS LOUISE KEATS PHOTOGRAPHY ALAMY, GETTY IMAGES
Gram-for-gram toasted muesli has over three times the

scrambled calories and almost 10 times the sugar of scrambled
eggs, as well as almost twice the fat, half the selenium
eggs and less protein. Toasted muesli is a better source of
vs fibre, folate, potassium and iron. However, eggs contain
a different form of iron (haem), which is more absorbable
than the non-haem iron in muesli. Eggs are also a better
muesli source of vitamins A and D. Opt for the eggs and scramble
them with plenty of fresh herbs to add green goodness.
WINNER: scrambled eggs

healt
SNAC S
We all get the munchies and choo ritious nibbles
can be tricky, especially when we’re hungry! Nutritionist
Chrissy Freer is here to help us satisfy those cravings.
Healthy snacks can be a powerful tool. They portion controlled – aiming for no more than
can help maintain energy levels and control 100-150 calories per snack. Choosing low
your appetite to manage your weight. Plus, energy-dense foods that are high in dietary
they can add a valuable boost of nutrients to fibre (such as fresh fruit or vegetable sticks)
your day. On the flip side, too much snacking and teaming with a little lean protein (such
or the wrong type can significantly add to as natural yoghurt, ricotta or hummus) is
your daily calories. This can lead to weight a great way to keep your overall calorie
gain and an increased intake of saturated fat intake down, but also boost satiety. It will
and processed sugars, which are detrimental guarantee your morsel keeps you feeling full
to good health. Here’s how to balance it right. right up until the next meal. And did you
know including regular snacks in your diet
weight management also increases the thermal energy effect of
Including two to three healthy nibbles in your food (the energy required to break down and
meal plan each day can assist with weight absorb nutrients from food)? This boosts
management and even aid weight loss. your total energy expenditure for the day!
Snacks can effectively prevent the feeling
of extreme hunger, which may lead to sustained energy
overeating at the next main meal or making We are all familiar with the mid-afternoon
poor choices, such as raiding the closest slump, leaving us desperately reaching for
vending machine or biscuit jar with your cup the closest fix of sugar and/or caffeine.
of tea. The trick is to make sure they are While sugary and highly processed products

eat real
may initially give you an energy boost, they considered ‘processed’ and therefore are
ultimately wreak havoc on your blood sugar ‘sometimes’ foods. Choose those with less
levels, making them peak then crash. than 5g sugar and 150 calories per serve.
It leaves you feeling tired, lethargic and Likewise, products labelled low fat or
grumpy. Instead, go for a snack containing fat free often increase the sugar content
a mix of protein, complex carbohydrates to improve the flavour, so reading the
and, ideally, good fats, such as wholegrain label is a really good habit to get into.
crackers spread with nut butter or cottage
cheese, or Greek-style yoghurt topped with
berries. This helps to increase and provide NEXT TIME YOU SNACK,
REACH FOR THESE
aiding concentration and focus. HEALTHY BOOSTERS
WORDS CHRISSY FREER PHOTOGRAPHY NIGEL LOUGH STYLING KRISTEN WILSON FOOD PREPARATION BREESA SWANN
✔ 100g natural or Greek-style

boost of nutrients yoghurt topped with berries
The right bites can also boost your overall
daily nutrient intake. This can help you reach ✔ Small handful roasted chickpeas
✔ Small handful nuts, seeds
and minerals, such as vegetables, fruit, or trail mix
calcium, dietary fibre and healthy fats. Enjoy ✔ 1-2 hard-boiled eggs
the most benefits by choosing unprocessed
✔ 1 cup vegie sticks with
wholefoods and preparing yours own at
1-2 tbs hummus or tzatziki
home. Nuts and seeds or roasted chickpeas
are portable for when you are out and about, ✔ 2-3 small Arnott’s Vita-Weats
or to keep handy in a container in the pantry. with nut butter or avocado
✔ 1 cup steamed edamame topped
things to watch out for with sea salt and chilli flakes
✔ ½ toasted wholemeal English
food, such as chocolate, commercially- muffin or sandwich thin with
made biscuits and cakes, and potato crisps 1 tbs ricotta or cottage cheese
are high in calories – often with more and sliced tomato or banana
than 200 to 300 per serve. They offer little
✔ 4-5 wholegrain rice crackers
nutritionally, as they are also typically high
with 20g sliced cheddar
in refined sugars and saturated fats. Eating
them is also linked to an increased risk of ✔ 1-2 medjool dates filled with
obesity, chronic disease and inflammation. ½ tsp nut butter (sweet treat)
Less obvious culprits, often labelled
as ‘healthy’, include many versions of
commercially-made muesli bars, nut bars,
protein balls and protein bars. It is essential more For healthy and tasty
recipes and plans, go
to read the label to check the sugar content online to taste.com.au/healthy.
and calories. Remember that these are still

101
SWEET
& SAVOURY
SLICES
THIS ULTIMATE COLLECTION OF FAVOURITE
SLICES HAS YOU COVERED, WHATEVER THE
OCCASION. CHOOSE FROM IMPRESSIVE
DESSERTS, FUSS-FREE LUNCHBOX IDEAS,
EASY FAMILY DINNERS, BUDGET-FRIENDLY
SWEET TREATS AND MORE.
weekend clever ideas
mac ’n’ cheese COB
July 2020 77
RETRO
REVIVAL The juicy fruit and luscious coconut of Cherry Ripe are
Matt Preston and Michelle Southan’s inspo for this saucy number.
cherry &
chocolate
self-saucing
pudding
see page 80

weekend
There are chocolate bars that are as uniquely Australian

as a jar of Vegemite. One of those is Cherry Ripe. Meet
the man behind the classic combo of dark choc, crushed
cherries and coconut – Australia’s very own Willy Wonka!
How do you measure success? A statue of yourself Act, which granted an eight-hour day to all workers
in the library or a bit of Antarctica named after you? in Victoria. All in all, he is one amazing Aussie that
What about a bridge over the Yarra named in your we wanted to pay homage to with a dessert.
honour? All this and more Sir Macpherson Robertson There is nothing new in turning chocolate bars
achieved, but in my book, he should be remembered into desserts – both the great US chef Thomas
for one thing above all else. In 1924, he invented Keller and Aussie pastry whiz Philippa Sibley did it
Cherry Ripe! And he didn’t stop there. He’s behind with the Snickers; and Heston Blumenthal did it with
Old Gold, Columbines and the Freddo frog too. an icon of my youth, the Pink Panther bar (white
chocolate with a weird fake strawberry flavouring).
it started in the bathtub For this tribute to Robertson, we’ve stayed true
Born in Ballarat but raised in the mean streets to his original and rather sophisticated idea for
of Leith in Scotland and then Fitzroy, Melbourne, Cherry Ripe with the Aussie combo of dark
Robertson started out as an apprentice at the chocolate, coconut and cherries. This self-saucing
Victorian Confectionery Company. By 1880 he was pudding uses sour morello cherries, as they have
running his own company making sweets in his a more intense cherry flavour and richer, darker
mother’s bathtub using an old nail tin and small colour. Here is a winter dessert for a man who
furnace. Later, Robertson would find further fame as must be one of the comparatively unsung
the man who introduced fairy floss, the Crunchie heroes of Australia. When you make it,
and chewing gum to Australia. But those very first think of Robertson and you’ll add another
lollies he made were actually sugar mice. Always a well-earned line of homage to his epitaph.
master of self-promotion, Robertson even recorded
WORDS MATT PRESTON RECIPE MATT PRESTON, MICHELLE SOUTHAN PHOTOGRAPHY GUY BAILEY
his experience in a rather romanticised novella

based on his life, A Young Man and a Nail Can!
As well as a generous bent for philanthropy –
Robertson funded the establishment of a herbarium
in the Botanic Gardens and Mawson’s Antarctic
expeditions – he was, unlike many of his big
business peers of the time, a keen proponent of
STYLING EMMA KNOWLES FOOD PREPARATION TRACY RUTHERFORD
social justice. He refused to blacklist unionists,

encouraged the Female Confectioners’ Union and
even drove his company’s own grey drayhorses
himself in a march to support the Victoria Eight Hours

cherry & chocolate
self-saucing pudding
670g jar pitted morello cherries, drained,

reserving 125ml (1 ⁄ 2 cup) syrup
150g (1 cup) self-raising flour
35g (1 ⁄ 3 cup) cocoa powder
100g (1 ⁄ 2 cup) caster sugar
20g (1 ⁄4 cup) desiccated coconut
125ml (1 ⁄ 2 cup) coconut milk
80g butter, melted, cooled, plus extra, to grease
1 egg
80g (1 ⁄ 2 cup, lightly packed) brown sugar
250ml (1 cup) boiling water
Vanilla ice-cream or double cream and
sliced Cadbury Cherry Ripe, to serve
1 Preheat oven to 180°C/160°C fan forced. Brush a

2L (8 cup) baking dish with extra butter. Line a baking tray
with baking paper then place dish on tray. Arrange the
morello cherries in the prepared dish in an even layer.
2 Sift flour and 2 tbs cocoa into a bowl. Stir in the caster
sugar and desiccated coconut. Whisk the milk, butter and
egg in a jug until combined. Pour into the flour mixture
and stir until smooth. Spoon into dish over cherries and
use the back of a spoon to smooth the surface.
3 Place the brown sugar in a bowl and sift over the
remaining cocoa. Stir until well combined. Sprinkle
the cocoa mixture evenly over the pudding mixture.
4 Combine the boiling water and reserved morello
cherry syrup in a jug. Gradually pour the mixture
over the back of a spoon onto the pudding.
5 Bake for 50 minutes or until a cake-like surface forms
and a skewer inserted halfway into centre comes out
clean. Set pudding aside for 5 minutes to cool slightly.
Top with ice-cream or cream and Cherry Ripe to serve.
L
See our wine
suggestion
on page 125

weekend
RICH
ORELLO
SAUCE

Cook the perfect meal
USING YOUR
Visit taste.com.au/alexaskill
Bright, vibrant, touchscreen display
For more information, go to taste.com.au/alexaskill

weekend
It’s slow cooking season, when getting cosy on

the couch trumps working too hard in the kitchen!
T he slow cooker is a busy cook’s best bud and

so too is our latest top 100 book! We show
you how this wonder appliance can make
soups, roasts, pastas, desserts and more.
THE BEST
OF THE BEST
RECIPES FROM
AUSTRALIA’S
We’re huge fans of the humble appliance that
can make life so much easier. We could all
use an extra hand in the kitchen sometimes
#1 FOOD SITE
and the slow cooker offers the benefit of
set-and-forget cooking – just pile everything
into the pot in the morning and “hey, presto”,
a delicious, aromatic and heartwarming
meal is ready at the end of the day!
The even-better bit? Slow cooking is also
an easy way of bringing out the rich flavours
and tender textures of your favourite meals.
Turn the page for a teaser of what’s on
offer in this masterfully curated top 100.
MAINS, DESSERTS, SIDES AND

Ultimate Slow Cooker (HarperCollins,
ALL STAR YEAR-ROUND FAVOURITES
$34.99). Available in all good
bookstores and online from 8 July.

nch burgund
fre y
Use the stove top (and a little wine) to allow the flavours to fully develop
in this delicious French classic: definitely one for the repertoire.
6 20 mins 8 hours 30 mins
500ml (2 cups) Burgundian pinot noir Bring the wine to the boil in a saucepan over medium-high heat. Reduce heat
11/2 tbs extra virgin olive oil to medium. Simmer for 5 minutes. Set aside until required.
200g speck or streaky bacon, Heat the oil in a large non-stick frying pan over medium heat. Cook the speck,
rind removed, cut into batons stirring occasionally, for 4 minutes or until golden. Use a slotted spoon to
500g French shallots, peeled transfer to the slow cooker. Add the shallots and carrot to the pan. Cook, stirring
1 large carrot, peeled, thickly sliced occasionally, for 3 minutes or until golden. Stir in the garlic for 1 minute or until
2 garlic cloves, thinly sliced aromatic. Use a slotted spoon to transfer to the slow cooker, reserving fat in pan.
1.5kg chuck steak or gravy beef, Season beef. Return pan to medium-high heat. Cook the beef, in 3 batches,
fat trimmed, cut into 5cm pieces turning, for 4 minutes or until browned. Return all the beef to the pan. Sprinkle
2 tbs plain flour with flour. Cook, stirring, for 1 minute or until coated. Add the wine and stock.
125ml (1/2 cup) no-added-salt Cook, stirring, for 4 minutes or until mixture comes to a simmer.
beef stock To make the bouquet garni, tie the ingredients together with kitchen string.
200g small Swiss brown mushrooms Add to the slow cooker. Cover and cook on Low for 8 hours, adding the
1 bunch baby carrots, mushrooms and baby carrots for the final 2 hours of cooking. Serve with
trimmed, peeled creamy mashed potato, if using.
Creamy mashed potato (optional),
to serve
(PER SERVE)
10cm celery stick
5 fresh thyme sprigs 546 27g 10g 51g 8g
2 fresh continental parsley sprigs
2 fresh bay leaves
● FREEZABLE ● l t f ● make ahead ● T ● ● ● Y - F

85
KEN diane wi
HIC th
C
This traditional meal has been made even easier in the slow cooker.
It’s a real winner on all counts, with only 10 minutes of prep time!
8 small chicken thigh cutlets, excess Heat a large non-stick frying pan over high heat. Season
fat trimmed the chicken and place, skin-side down, in the pan. Cook ’s
2 tsp extra virgin olive oil for 3 minutes or until golden. Turn and cook for a further
1 brown onion, finely chopped 2 minutes. Transfer to the slow cooker.
2 garlic cloves, finely chopped Drain the rendered fat from the pan and discard. Heat
2 tbs cornflour the oil in the frying pan. Reduce heat to medium-low. Make sure you use
125ml (½ cup) chicken stock Add the onion and garlic and cook, stirring often, for fresh, not dried,
250ml (1 cup) pouring cream 2 minutes or until soft. Add to the slow cooker. pasta for this or
180ml (²⁄³ cup) passata Meanwhile, place the cornflour in a large jug and it will absorb too
1 tbs Worcestershire sauce gradually whisk in the stock. Add the cream, passata, much of the liquid.
1 tbs Dijon mustard Worcestershire sauce and mustard. Add mixture to the slow
200g button mushrooms, cooker. Cover and cook on Low for 3 hours 30 minutes. Add
thickly sliced the mushroom and cook for a further 20 minutes. Add the
½ x 375g pkt fresh egg fettuccine pasta and cook for 10 minutes or until tender. Scatter with
Fresh continental parsley leaves, parsley leaves to serve.
to serve
(PER SERVE)
931 65g 27g 63g 22g
● F L ● l t f ● make ahead ● T ● ● ● Y - F

WITH rosema
IBS ry
R
These deliciously rich and sticky ribs are accompanied with a side
of cheesy rosemary cauliflower for the ultimate taste combination.
1 tbs olive oil Heat oil in a non-stick frying pan over medium-high heat. Cook ribs, in batches,
1.4kg beef short ribs, excess for 2-3 minutes each side or until golden. Transfer to the slow cooker.
fat trimmed Add the speck to the pan. Cook, stirring occasionally, for 5 minutes or until
150g speck, rind removed, golden. Add the garlic. Cook, stirring, for 1 minute or until aromatic. Add the
cut into strips flour and tomato paste. Cook, stirring, for 1 minute. Slowly add the wine, stirring
4 garlic cloves, thinly sliced constantly until smooth.
40g (¼ cup) plain flour Add stock, rosemary and bay leaves to the speck mixture. Stir to combine
2 tbs tomato paste then pour over ribs in the slow cooker. Cover and cook on Low for 6 hours.
375ml (1½ cups) red wine Meanwhile, to make the cauliflower, microwave cauliflower for 4 minutes or
500ml (2 cups) beef stock until just tender. Transfer to a baking dish. Heat butter in a saucepan over
2 sprigs fresh rosemary, plus extra medium heat until foaming. Add flour. Cook, stirring, for 2 minutes or until bubbling.
to serve Remove from heat. Slowly add milk, stirring until smooth. Place over medium-high
2 dried bay leaves heat. Cook, stirring, for 5 minutes or until boiling and thickened. Remove from
¼ cup chopped fresh heat. Stir in rosemary and half the cheese. Season with salt and white pepper.
continental parsley Preheat grill on high. Pour sauce over cauliflower. Top with remaining cheese.
Grill, 10cm from heat, for 5 minutes or until golden. Set aside for 3 minutes.
½ (about 600g) cauliflower, Transfer beef to a serving dish and sprinkle with parsley and extra rosemary.
cut into florets Serve with cauliflower.
30g butter
40g (¼ cup) plain flour
500ml (2 cups) milk (PER SERVE)
2 tsp finely chopped fresh rosemary
60g (¾ cup) finely grated parmesan 712 36g 16g 58g 27g
White pepper, to season
● FREEZABLE ● l t f ● make ahead ● T ● ● ● Y - F

mins prep
★★★★★
cubbyhouse
89
E EASTERN STU
DL FFED
ID
M
Stuffed with a combination of rice, currants and passata,

these capsicums are great as a main meal or light lunch.
4 20 mins 4 hours
8 small red, yellow and Lightly grease the slow cooker and line with baking paper.
green capsicums Cut the tops off the capsicums and discard. Remove the ’s
250g pkt microwave brown rice seeds and membrane. Place the capsicums, cut‑side up, in
80ml (¹∕³ cup) passata the prepared slow cooker.
55g (¹∕³ cup) currants Combine the rice, passata, currants, shallot and 60ml
2 green shallots, thinly sliced (¼ cup) water in a bowl. Season well. Divide the mixture You could serve
2 tbs extra virgin olive oil among the capsicums. Drizzle with the oil, cover and cook 2 of these as a
Greek-style yoghurt, fresh coriander on High for 4 hours or until the capsicums are soft. vegetarian main
leaves and pomegranate arils, Transfer the stuffed capsicums to a serving platter and course with salad,
to serve serve topped with yoghurt, coriander and pomegranate. or as a side dish
for steak, lamb
or chicken.
(PER SERVE)
352 13g 3g 10g 44g
Secret Hack
Make it vegan! Serve with coconut yoghurt instead
to create a delicious vegan-friendly meal.
● F L ● l t f ● make ahead ● ONE POT ● ● VEG0 ● YEAR-ROUND FAVE

mins prep
91
LINGS WITH SALT
MP E
DU D
With a sweet and salty caramel sauce, these golden doughy

puffs are perfect for a cosy night in, or end-of-the-meal sweet treat.
4 20 mins 1 hour 30 minutes
150g (1 cup) self-raising flour Place the lid on the slow cooker and preheat on High
2 tbs caster sugar while you prepare the dumplings. Combine the flour and ’s
40g butter, chilled, chopped sugar in a bowl. Use your fingertips to rub in the butter until
60ml (¼ cup) milk mixture resembles coarse breadcrumbs. Make a well in the
Large pinch of sea salt flakes centre. Add the milk and use a flat-bladed knife to stir until
Vanilla ice-cream and custard, mixture just comes together. Divide into 12 portions and These are best
to serve roll gently into balls. served as soon as
For the caramel syrup, combine the golden syrup, sugar, they are cooked.
185ml (¾ cup) golden syrup butter, cream and 125ml (½ cup) water in a saucepan
100g (½ cup firmly packed) over medium-low heat. Cook, stirring, until sugar dissolves
brown sugar and syrup is smooth. Bring to the boil and remove from heat.
50g butter Pour half the syrup into the preheated slow cooker. Gently
185ml (¾ cup) thickened cream place the dumplings in the syrup. Pour the remaining
syrup over the top of the dumplings. Cook, covered, for
1 hour 30 minutes or until dumplings are cooked through.
Sprinkle with sea salt. Serve with ice-cream and custard.
(PER SERVE)
891 43g 27g 8g 124g
● F L ● l t f ● make ahead ● T ● ● ● Y - F

weekend

weekend
retro with a
TWIS T
We’ve put a modern spin on three
classic desserts, so you can take your
sweets from naff to number one!
RECIPES TRACY RUTHERFORD PHOTOGRAPHY GUY BAILEY STYLING EMMA KNOWLES FOOD PREPARATION TRACY RUTHERFORD
mulled wine
pear crumbles
see page 101

Swap out the
Toblerone for
your favourite
chocolate bar or
block for a twist.

weekend
cheat’s molten toblerone puddings

2 x 100g Toblerone bars, plus extra butter. Cover the base of each ramekin the remaining Toblerone into pieces.
pieces, to serve with a disc of baking paper. Press 2 pieces into the centre of each
200g butter, chopped, plus extra, 2 Chop 1 Toblerone and combine with the pudding (1 piece point up and 1 point down).
melted, to grease butter, sugar and 60ml (1 ⁄4 cup) water in 4 Place the ramekins on a baking tray and
100g (1 ⁄ 2 cup) brown sugar a small saucepan. Stir over low heat until bake for 20 minutes or until set but still a bit
2 eggs melted and smooth. Transfer to a bowl wobbly in the centre. Hold a ramekin with
150g (1 cup) self-raising flour and set aside to cool to room temperature. a dry tea towel and carefully run a knife
Vanilla ice-cream, to serve 3 Add the eggs to the Toblerone mixture around the edge to loosen. Repeat with
and whisk to combine. Sift in the flour and remaining ramekins. Turn puddings onto
1 Preheat oven to 160°C/140°C fan forced. fold until just combined. Spoon the mixture serving plates. Serve immediately with
Brush six 200ml ramekins with extra melted evenly among prepared ramekins. Break ice-cream and extra Toblerone pieces.
SURPRISE
CHOC
CENTRE

free-form apple treacle tart
190g (1¼ cups) plain flour ½ tsp ground ginger a disc. Transfer the dough to a sheet of
100g butter, chilled, chopped 2 red apples, quartered, cored, thinly sliced baking paper. Roll into a 28cm-diameter
1 tbs pure icing sugar disc. (If the dough is sticky, dust very lightly
1 egg yolk 1 Preheat oven to 180°C/160°C fan forced. with plain flour.) Transfer the dough, still
1½ tbs iced water To make the filling, place the golden syrup, on the paper, to a large baking tray.
1 tsp vanilla extract butter, lemon juice and rind in a small 3 Whisk the egg into the golden syrup
1 egg, lightly whisked saucepan. Cook, stirring, over low heat mixture. Stir in the breadcrumbs and ginger
Whipped cream, chopped toasted walnuts for 3-5 minutes or until smooth and well until well combined. Pile onto the centre
and golden syrup, to serve combined. Transfer to a large bowl and of the dough, leaving a 6cm border around
filling set aside to cool to room temperature. the edge. Top with the apple slices. Working
125ml (1 ⁄ 2 cup) golden syrup 2 Meanwhile, place the flour, butter and carefully to contain the filling, fold the edge
20g butter icing sugar in a food processor. Process in of the pastry up and over the mixture (don’t
1 tbs fresh lemon juice short bursts until the mixture resembles fine worry if a little liquid escapes). Brush the
2 tsp finely grated lemon rind crumbs. Add the egg yolk, water and vanilla. pastry with the egg. Bake for 30-35 minutes
1 egg, lightly whisked Process in short bursts until the mixture or until the pastry is golden. Top the warm
140g (2 cups) day-old white sourdough starts to clump together. Turn the dough tart with cream and walnuts. Drizzle over
breadcrumbs onto a clean work surface and shape into golden syrup to serve.
NO
TART TIN
NEEDED!

weekend
Pears would work equally well

in this rustic bake.

Turn the leftover
poaching liquid
into mulled wine
by adding some
extra red wine.
Reheat gently
and serve.

weekend
mulled wine pear crumbles

serves 6 I prep 20 mins (+ cooling) I cooking 1 hour
215g (1 cup) caster sugar and bean. Peel the pears, leaving the stems Spread evenly over the prepared tray/s in a
750ml (3 cups) shiraz intact and trimming the bases slightly so single layer. Bake for 10 minutes. Stir and drag
2 x 2cm-wide strips orange rind they stand upright. Arrange the pears the mixture from the edges into the centre and
1 whole cinnamon stick upright in the pan. vice versa. Bake for a further 5 minutes or
1 vanilla bean, split 2 Cover and bring to a simmer over until light golden. Set aside to cool.
6 William Bartlett or Packham pears medium-low heat. Tilt the lid slightly to 4 Use a slotted spoon to lift the pears
Double cream, to serve leave a gap of about 2cm. Reduce heat from the pan and place on a tray or plate.
crumble to low and cook, gently turning pears Reserve 500ml (2 cupfuls) of the poaching
150g (1 cup) plain flour occasionally so they cook and liquid, discarding the remaining liquid or
85g butter, chilled, chopped colour evenly, for 1 hour or until tender. reserving for another use (see top left).
55g (1 ⁄4 cup) brown sugar 3 Meanwhile, to make the crumble, preheat Return the reserved liquid to the pan. Bring
25g (1 ⁄4 cup) rolled oats oven to 180°C/160°C fan forced. Line 1 large to the boil over medium heat. Cook for
45g (1 ⁄4 cup) hazelnuts or 2 small baking trays with baking paper. 20 minutes or until reduced by about
20g (1 ⁄4 cup) desiccated coconut Place all the crumble ingredients in a three-quarters or to 125ml (1 ⁄ 2 cupful).
food processor. Process in short Transfer to a bowl and set aside to cool.
1 Combine the caster sugar, shiraz and bursts until the butter is 5 Use a pastry brush to brush some cooled
250ml (1 cup) water in a large saucepan. Stir incorporated and the syrup over the pears. Divide crumble among
over low heat until the sugar dissolves. Add mixture starts to serving plates. Place a pear in the centre.
the orange rind, cinnamon and vanilla seeds clump together. Serve with cream and remaining syrup.
POACH
IN SPICED
SHIRAZ

“This
naughty
Michelle Southan and Louise Keats are serving up
slow‑cooked beef with a Mexican twist. You’ve just got
bowl has to pick – the loaded cheesy bowl or better-for-you stew?
all the
toppings!”
indulgent
& nice “A variety
of vegies is
good for your
health.”
light
July 2020 103
The crunchy,
cheesy corn
chips are
the crowning
glory on top!
RECIPES LOUISE KEATS, MICHELLE SOUTHAN PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION AMANDA LENNON
exican
L
is on the See our wine
menu in suggestion
my house on page 125
probably once a week.
I love that I can make
one batch of sauce or
filling, then everyone can
add whatever toppings
or additions they like. slow-cooked mexican beef with extra cheesy chips
This slow-cooked beef serves 6 | prep 30 mins | cooking 2 hours 10 mins
is ideal for that.
Slow cooking helps 2 tbs olive oil 2 Add the onion and capsicum to the dish and
break down tougher 1.8kg gravy beef, excess fat trimmed, cut into 5cm pieces cook, stirring, for 5 minutes or until soft. Add the
cuts, like gravy beef, 1 red onion, finely chopped garlic, chipotle seasoning and cumin. Cook, stirring,
which are often the 1 red capsicum, deseeded, cut into 2cm pieces for 1-2 minutes or until aromatic. Return the beef to
cheaper option at the 2 garlic cloves, crushed the pan and add the tomatoes and stock. Bring to
supermarket – but 35g pkt chipotle seasoning the boil. Reduce heat to low. Cover. Cook, stirring
no less amazing in 2 tsp ground cumin occasionally, for 1 hour. Uncover and cook,
flavour. Loading up on 2 x 400g cans diced tomatoes stirring occasionally, for a further 45 minutes or
spices and beans only 250ml (1 cup) beef stock until the sauce thickens slightly. Season then stir
increases the appeal. 400g can black beans, rinsed, drained in the black beans.
You can go crazy with 230g pkt corn chips 3 Meanwhile, preheat a grill on medium. Spread the
sides too. I like a corn corn chips over a baking tray. Sprinkle with cheese.
salsa – mix corn kernels 4 cheese blend Grill for 3-4 minutes or until melted and golden.
with diced jalapeño Sliced avocado, sour 4 Divide the Mexican beef and cheesy corn chips
chillies, red onion cream, sliced fresh among serving bowls. Top with avocado, sour cream,
and a squeeze of lime. jalapeño and coriander. Season and serve with
Plus, you don’t want lime wedges.
to forget the corn chips PER SERVE • 71g protein • 45.7g fat (18.7g saturated fat)
or tortillas. The cheesy • 36.5g carb • 10.2g dietary fibre • 860 Cals (3596kJ)
chips I’ve got here add 1 Heat the oil in a large flameproof casserole dish
a great crunch and will over high heat. Cook the beef, in batches, turning tip!
definitely be the first occasionally, for 5 minutes or until browned. Use Transfer any leftover Mexican beef mixture to
thing to be gobbled up! a slotted spoon to transfer to a heatproof bowl. an airtight container and freeze for up to 3 months.

Choose the
healthy
options to
make this
nourishing.
t his cosy stew

with a taste of
Mexico has loads
of flavour. When
choosing beef, I always
go for grass fed, which
is more nutrient dense
and better for your
health. Plus, it’s kinder
to the animal. For the mexican beef stew with beans
most environmentally serves 6 | prep 15 mins | cooking 4 hours
sustainable option,
you might wish to buy 1 large dried chipotle chilli (see tip) 2 Meanwhile, season beef. Heat half the oil in a large
carbon-neutral beef, 1.2kg grass-fed beef chuck steak or gravy beef, excess flameproof casserole dish over medium-high heat.
which is now available.
The missing link in 60ml (1 ⁄4
many people’s diet is 2 red onions, sliced Reduce heat to medium. Pour remaining oil into
vegetable variety. Mixing 2 red capsicums,
things up with a dish like deseeded, chopped
this – which includes Meanwhile, place the cumin and coriander seeds
beans, capsicum, celery, 3 tsp cumin seeds
onion and tomatoes – is 2 tsp coriander seeds
the best bet for optimal Add the tomatoes, beans, stock, garlic, cinnamon,
nutrition and gut health. 400g can black beans or kidney beans, rinsed, drained chipotle and cumin mixture to dish. Return beef to dish
Black beans are a good 500ml (2 cups) beef stock with any juices. Bring to boil. Cover. Bake for 31 ⁄ 2 hours
source of polyphenols 2 garlic cloves, chopped or until mixture thickens and beef is falling apart.
and prebiotics, meaning 1 cinnamon stick 6 Use a fork to shred beef into large chunks. Top the
they’re feeding the good 2 corncobs, chargrilled, sliced stew with the corn, yoghurt or sour cream, coriander
guys in your gut and Natural yoghurt or sour cream and fresh coriander sprigs and chilli flakes, if using. Season and serve.
helping to support a sprigs, to serve PER SERVE • 49g protein • 31.2g fat (9.8g saturated fat)
healthy microbiome. Dried chilli flakes, to serve (optional) • 22.3g carb • 9.5g dietary fibre • 584 Cals (2442kJ)
Use a collagen-rich
homemade beef stock 1 Preheat oven to 140°C/120°C fan forced. Place tip!
to make this hearty dish chipotle chilli in a heatproof bowl. Cover with If dried chipotle is unavailable, use 1 tsp chipotle
extra nourishing. boiling water and set aside for 10 minutes to soak. in adobo sauce from a jar instead.

weekend
ou’ll need… apple slices

pie fruit
plain flour
custard
powder
butter
self-raising
flour
raw sugar
RECIPE MICHELLE SOUTHAN PHOTOGRAPHY JEREMY SIMONS STYLING KRISTEN WILSON FOOD PREPARATION DIXIE ELLIOTT
caster
sugar
double
cream
vanilla
eggs
flaked
almonds
milk

let’s go!
apple & custard cake
serves 8 I prep 20 mins (+ cooling) I cooking 1 hour 10 mins
→ 125g butter, at room → 75g (1 ⁄ 2 cup) plain flour → Double cream, to serve
temperature → 185ml (3 ⁄4 cup) milk custard
→ 100g (1 ⁄ 2 cup) caster sugar → 290g (1 cup) drained canned → 50g (1 ⁄ 3 cup) custard powder
→ 1 tsp vanilla extract apple slices pie fruit → 435ml (13 ⁄4 cups) milk
→ 2 eggs → 50g (1 ⁄ 2 cup) flaked almonds → 2 tbs caster sugar
→ 300g (2 cups) self-raising flour → 1 tbs raw sugar → 1 tsp vanilla extract
1 To make custard, stir powder and 1 ⁄ 2 cup

milk in a saucepan until smooth. Stir in
sugar, vanilla, remaining milk over medium
2 Preheat oven to 180°C/160°C fan forced.
Grease a 22cm springform pan. Line
base and sides with baking paper. Beat
3 Add eggs to butter mixture, 1 at a time,
beating well after each addition. Fold
in flours and milk until combined. Spoon half
heat for 5 minutes or until thick. Cool slightly. butter, caster sugar and vanilla until pale. the cake mixture into pan. Smooth surface.
4 Dollop the warm custard over the top

of the cake mixture and use the back
of a spoon to spread into an even layer.
5 Dollop the remaining cake mixture over
the top. Use the back of a spoon to
gently smooth the surface to cover (don’t
6 Sprinkle with almonds and raw sugar.
Bake for 1 hour or until skewer comes out
clean. Set aside in pan for 20 minutes. Turn
Arrange the apple slices on top. worry if there’s a few small gaps). onto a wire rack to cool. Serve with cream.

TOASTY
AL OND
TOPPER
pear & blackberry
crumble tray bake
see page 115

READY to CRU BLE
Crank the oven and get one of these delightful crumbles baking!
?
GLUTEN-
FREE
TOPPING
NUT &
COCONUT
CRUNCH
gluten-free apple
& rhubarb crumble
see page 116

apple & blackberry cornflake crumble
serves 6 | prep 10 mins | cooking 35 mins
6 large Royal Gala apples, peeled, chopped

155g (3 ⁄4 cup) caster sugar
300g frozen blackberries
395g can sweetened condensed milk
60g (2 cups) cornflakes
35g (1 ⁄ 2 cup) shredded coconut
Vanilla ice-cream, to serve
1 Preheat oven to 180°C/160°C fan forced.

Place the apple, 70g (1 ⁄ 3 cup) sugar and 60ml
(1 ⁄4 cup) water in a saucepan over medium
heat. Cook, partially covered, shaking
pan occasionally, for 10 minutes or until
the apple softens. Add blackberries.
Cook for 3 minutes or until defrosted.
Transfer to a 1.5L (6 cup) baking dish.
2 Combine the condensed milk,
cornflakes and coconut in a bowl.
Scatter over the apple mixture.
3 Bake for 20 minutes or until
golden and crisp. Serve the
RECIPE ALISON ADAMS PHOTOGRAPHY JEREMY SIMONS STYLING KRISTEN WILSON FOOD PREPARATION LUCY BUSUTTIL
crumble with ice-cream.
tip!
Make up to the end of step 1
up to 1 day ahead. Store crumble
covered in fridge. On the day of
serving, bring to room temperature
and continue with step 2.
Cornflakes are
your cheat’s secret
to an instantly
crunchy crumble!

weekend
pear & blackberry crumble rhubarb, pear &

tray bake strawberry crumble
serves 6 | prep 20 mins | cooking 40 mins serves 6 | prep 30 mins (+ 15 mins standing) | cooking 35 mins
6 firm pears 30g (1 ⁄ 2 cup) coconut flakes 11 ⁄ 2 bunches rhubarb, trimmed, Caramel macadamia ice-cream,
2 tbs maple syrup 200g frozen blackberries, cut into 3-4cm pieces to serve
115g (3 ⁄4 cup) plain flour thawed (400g trimmed weight) crumble
45g (1 ⁄4 cup, lightly packed) vanilla cheesecake cream 2 Beurre Bosc pears, 70g (1 ⁄ 2 cup) coconut flour
brown sugar 125g spreadable cream cheese cored, sliced 50g butter, chilled, chopped
1 ⁄ 2 tsp ground ginger
1 60ml (1 ⁄4 cup) milk 1 lemon, rind finely grated, juiced 2 tbs white chia seeds
100g butter, chilled, 2 tbs caster sugar 2 tbs maple syrup 25g (1 ⁄ 3 cup) shredded coconut
chopped 1 ⁄4 tsp vanilla bean paste 2 tsp vanilla extract 80g (1 ⁄ 2 cup) macadamias,
250g small fresh strawberries, chopped
1 Preheat oven to 200°C/180°C fan forced. Cut the pears in hulled, large ones halved 80ml (1 ⁄ 3 cup) maple syrup
half lengthways and carefully remove the cores. Place the pears,
cut-side up, in a 23 x 33cm baking dish. Brush with 1 tbs maple 1 Preheat oven to 180°C/160°C fan forced. Combine the rhubarb,
syrup. Bake for 15-20 minutes or until the pears start to soften. pear, lemon juice and rind, maple syrup and vanilla in a frying pan.
2 Meanwhile, combine the flour, brown sugar and ginger in a Cover and simmer over medium-low heat for 5-10 minutes or until
large bowl. Add the butter and use your fingertips to rub the the fruit starts to soften. Remove from heat. Add the strawberry,
butter into flour mixture until the mixture resembles coarse cover and set aside for 10-15 minutes or until the strawberry softens
crumbs. Stir in the coconut. slightly. Transfer the mixture to a 26cm round ovenproof dish.
3 Place a few blackberries in the centre of each pear. Scatter 2 To make the crumble, place the flour and butter in a bowl. Use
any remaining blackberries over the top. Brush the pears with your fingertips to rub the butter into the flour until the mixture
the remaining maple syrup and scatter the crumble mixture over the resembles coarse crumbs. Add the chia seeds, shredded coconut
fruit mixture. Bake for 20 minutes or until the crumble is golden and and macadamia. Stir to combine then stir through 2 tbs maple syrup.
the pears are just tender, but still holding shape. 3 Scatter crumble over fruit mixture. Bake for 20-25 minutes or until
4 To make the vanilla cheesecake cream, place all the ingredients crumble is golden. Serve with ice-cream and remaining maple syrup.
in a bowl and stir to combine.
5 Spoon the cheesecake cream into serving bowls. Top with tip!
the pear and blackberry crumble. Drizzle over the pan juices, Replace the strawberries with 1 extra pear or large apple,
if you like, to serve. if you like. Add with the rhubarb and pear at the start of step 1.

weekend
gluten-free apple & bread & butter pudding with

rhubarb crumble honey-nut crumble
serves 4 | prep 25 mins (+ 15 mins cooling) | cooking 35 mins serves 8 | prep 25 mins (+ 15 mins soaking & 10 mins cooling)
cooking 1 hour 5 mins
2 large Granny Smith crumble
apples, peeled, cut 2 tbs coconut sugar 8 slices (about 300g) gluten-free honey-nut crumble
into 2cm pieces 2 tbs almond meal wholemeal bread 85g (1 ⁄ 3 cup) walnuts,
200g rhubarb stalks, trimmed, 2 tbs shredded coconut 40g butter, at room temperature coarsely chopped
coarsely chopped 1 tbs brown rice flour 625ml (21 ⁄ 2 cups) milk 2 tbs flaked natural almonds
1 tbs coconut sugar 1 tbs buckwheat flour 4 eggs 1 tbs mixed seeds (pepitas
1 tbs fresh lemon juice 1 ⁄ 2 tsp mixed spice 2 tbs honey, plus extra, to serve and sunflower)
No-fat Greek-style yoghurt 5 tsp solid coconut oil 1 tsp vanilla bean paste 1 tbs honey
and honey, to serve 2 tbs flaked almonds 50g (1 ⁄ 3 cup) dried cranberries, 30g butter, chilled,
coarsely chopped coarsely grated
1 Preheat oven to 180°C/160°C fan forced. Place apple, rhubarb, sugar Natural yoghurt and fresh ½ tsp ground cinnamon
and juice in a saucepan over low heat. Cook, stirring occasionally, for or thawed frozen raspberries, ½ tsp ground cardamom
2 minutes or until sugar dissolves. Cover. Cook, stirring occasionally, to serve (optional) 1 tbs coconut flour
for 8 minutes or until apple starts to soften. Transfer to a 1L (4 cup)
baking dish. Set aside for 5 minutes to cool slightly. 1 Preheat oven to 180°C/160°C fan forced. Lightly spread slices
2 Meanwhile, to make the crumble, combine the sugar, almond of bread with butter. Cut each slice into 4 triangles. Arrange
meal, shredded coconut, brown rice flour, buckwheat flour and in a 1.75L (7 cup) baking dish.
mixed spice in a small bowl. Add the coconut oil and use your 2 Whisk together the milk, eggs, honey and vanilla in a large jug.
fingertips to rub into the coconut mixture until the mixture Pour mixture over the bread then sprinkle with the cranberries. Set
resembles coarse crumbs. Stir through the flaked almonds. aside for 10-15 minutes for the egg mixture to soak into the bread.
3 Scatter the crumble over the apple mixture and bake for 3 To make the crumble, place all the ingredients in a bowl. Use
20-25 minutes or until golden. Set aside for 10 minutes to cool your fingertips to combine, rubbing slightly to bring mixture together.
slightly then serve the crumble topped with yoghurt and honey. 4 Place the dish on a baking tray. Cover with foil and bake for
30 minutes. Remove foil. Scatter the crumble over the bread mixture.
tip! Bake, uncovered, for a further 30-35 minutes or until golden and just
If making this for coeliacs, make sure all the ingredients don’t set. Set aside for 5-10 minutes to cool slightly. Drizzle over extra
contain any traces of gluten, including wheat, barley, oats and rye. honey and serve the pudding with yoghurt and raspberries, if using.

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When you become a Cupcakes 4 a Cure host, you’ll not only share your delicious
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take these…
a few minutes away
¹⁄4 cup
¹⁄2
cup 6
2 tsp
118
…make this!
choc ripple mug cakes
makes prep cooking
July 2020 119

tastelife food meets life
sourdough STARTER
July 2020 121

find it
LOVEIT
Discover the latest products and supermarket treasures.
TWICE
AS NICE
Fluffy and fragrant are two words we want
FETA IS
BETTER
to hear when it comes to rice! Two new
uncooked varieties from Tilda have just We love items that make our
landed in Australia. The light and fluffy lives easier, like marinated,
Pure Basmati, grown and harvested in the pre-cut feta cubes. The new
Himalayas, is ideal for slow-cooked curries; Greek-style Castello Fetta
while the Fragrant Jasmine has slightly sticky Cubes are super convenient.
grains that pair well with South-East Asian The tub has a built-in drainer,
dishes. They’re available in independent so all you need to do is toss
COMPILED BY ELIZABETH HAYES. ALL PRICES ARE APPROXIMATE AND A GUIDE ONLY.
supermarkets from $9 for 1kg. them in salads, pasta and
more. In supermarkets for $5.
AUSSIE
ALL THE
WAY
Get your hands on these locally grown, processed

and packaged fruits. The Aussie Frozen Fruit range is
frozen when the produce is at its ripest to retain the
nutrients. Pick from Blueberries, Mixed Berries and
Mango, and you’ll be supporting our Aussie farmers.
Add your fave fruit combo to porridge, smoothies,
crumbles (see page 110) and more. Find them in
the freezer aisle at the supermarket for $6.

taste life
TREATS
WITHOUT
GLUTEN
Craving something sweet with your afternoon

cuppa, but can’t have gluten? Say hello to the
treats from Kez’s Kitchen. This gluten-free range
has all the classics, like Chewy Flourless Brownies
in Fudgy Chocolate or Peanut Butter, Florentines
in Salted Caramel & Pretzel, and Raspberry
Moments. Made with all natural ingredients,
stock the pantry so your indulgent snack is
ready to pull out at a moment’s notice. Find the
full gluten-free range in supermarkets for $7.
a little
bit extra
Love yoghurt but have dietary
requirements? Give Farmers
Union Greek Style Plus a whirl.
Choose between Probiotic –
contains 1 billion probiotics per
serve; Vitamin D – supports
bone health; Protein –12g protein
per serve; and Lactose Free. In
selected supermarkets for $4.80.
MAC ’N’
One-minute vegan mac ’n’ cheese? Sound
good to us! Upton’s Naturals quick comfort
food has hit Aussie shores, all the way
CHEESE from Chicago. Committed to meat-free

alternatives, this range is 100 per cent vegan,
GOES
using macaroni mixed with yeast-based
cheese and is available in two flavours:
Ch’eesy Mac and Ch’eesy Bacon Mac, with
VEGAN
crispy and smoky bacon seitan (a ‘wheat
meat’). Great for a quick lunch or light
dinner – just mix, heat and eat! Find them
in independent grocery stores for $8.95.

Listen to the #1 Australian podcast*
From The Newsroom

The daily news headlines in under 7 minutes with
Bronte Coy and Andrew Bucklow from news.com.au
taste life
top drops
Drinks editor Jane Thomson picks and pairs wines for winter tipples.
Patrick of Coonawarra 2015 Battle of Bosworth 2019

Cabernet Sauvignon, $29 Puritan Shiraz, $22
This cab sav from Coonawarra – the variety Bright, young and bursting with flavour,
this region is most famous for – offers up this fresh and lively drop has been made
luscious cherries and vanilla. It has oh-so-soft without any oak or added preservatives.
tannins and gently unfolding bold flavours. It’s plummy, racy and juicy all at once.
DRINK IT WITH roast meat and gravy, DRINK IT WITH Mexican beef, hearty
chocolate self-saucing pudding. vegetarian dishes.
BOLD NO
& NASTIES
SILKY HERE
Cherry & chocolate self-saucing pud p80 Slow-cooked Mexican beef p104
The Other Wine Co. 2019 Charles Melton 2019

Pinot Gris, $26 Rose of Virginia, $27.90
Made by Shaw & Smith in the Adelaide Hills, In the cooler months, darker hued, more
this is their ‘other’ brand they like to have luscious rosés come into their own. And this
some fun with. Crunchy apple and ripe pear is consistently among the best. It’s imbued
abound, but there’s freshness here too, with with musky Turkish Delight aromas, and
gorgeous structure that pulls it all together. strawberries and cherries on the palate.
DRINK IT WITH mac ’n’ cheese, savoury tarts. DRINK IT WITH comforting bakes and veg.
FRESH & NICE

VIBRANT TEXTURE
VINO & TANG
Mac ’n’ cheese cob p77 Baked smoky eggplant & bean stew p66

Q&A we’re here to help
We ask our expert foodies for their
tips on making curry like a pro.
Chrissy Michelle Alison Matt Marion

Q Should I fry off Q What are the Q What are the most Q How can I make Q Why do curries
spices before adding best types of suitable meats to curries creamy always taste better
them to curries? curry to freeze? use in a curry? without coconut milk? the next day?
Dried spices are a Curries are perfect to As they say, “The Nuts, like cashews, or Curries typically
wonderful way to add freeze as they often sweetest meat is seeds, like sunflower, contain a whole bunch
flavour to dishes, while have a lot of liquid, closest to the bone.” soaked overnight in of aromatics, such as
containing negligible which helps with Meat on the bone will water can be pureed garlic and ginger, that
fat or kilojoules. freezing and stops require longer slow with a little extra release their flavour
Toasting or cooking the meat getting cooking, but will be water. These add during cooking. If
your spices in oil at the freezer-burn. However, more tender. When the creaminess. If you left overnight, those
start of the process curries based on large meat pulls away easily don’t have time, add ingredients have a
will help release and quantities of cream, from the bone is when a fine meal of blitzed chance to mingle and
infuse their flavour into sour cream, yoghurt and you know it’s ready. cashews or almonds. create a more rounded
the other ingredients. coconut milk or cream This usually takes up to If using walnuts, be taste. Chunks of meat
Spices added at the can split or curdle when two hours for red meat careful – they can be a and starchy vegetables
end of cooking will reheated from frozen. and pork. Chicken on little bitter if the skins also absorb some of
give a different flavour If you want to freeze the bone, such as aren’t removed. An the flavour compounds
and can taste a little these kinds of curry, drumsticks or thigh Indian trick is to puree from the sauce as
‘raw’. However, there look for recipes where cutlets, take just under a quarter of the curry they cool down, which
are some exceptions, the cream is added just an hour. If you don’t (veg, meat and gravy). means that each bite
such as garam masala, before serving, so the have that time, use Add back in just before tastes more flavourful.
which is traditionally curry can be frozen fillets. I sometimes cook serving. Yoghurt, And reheating proteins
added at the end of without it and added a steak or chicken crème fraîche, sour encourages more
the cooking process. after it’s been reheated. breast and rest it while cream or even cream umami compounds
FOOD PHOTOGRAPHY GETTY IMAGES
quickly throwing cheese mixed with a to be released from
Fry spices together a Thai curry. little water will also ingredients like meat
more I then slice the meat work. Adding a combo or mushrooms.
and stir through at the of butter and flour as
last minute. Steam or a roux at the start of need a little help?
microwave some rice cooking, or as a beurre If you have a question
and you can have a manié at the end will for one of our foodies,
delicious curry on the give you the velvety send it to tastemag@
table in 30 minutes. texture of cream too. news.com.au.

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Best Recipes bestrecipesau

taste life
We ate it.
We rate it.
Our monthly guide to the supermarket gems down every aisle.
e asked our foodies

San Remo Large Spirals, $2.60
Dried pasta is the ultimate go-to for
VEGAN
TOO
W for a rundown of what
items are always in their
pantry. A well-stocked kitchen will
a quick meal. You don’t need an
elaborate sauce, just a handful
of simple ingredients to make
save you time, money and mean a satisfying meal. It’s also a great
a last-minute meal is never far alternative to rice or potatoes.
away – no stockpiling needed!
SunRice Brown Medium

Grain Rice, $5 GLUTEN LASTS
While it’s best to stick to the FREE A YEAR
correct rice for your dish
(basmati for Indian, jasmine
for South-East Asian, etc.), White Wings Premium
COMPILED BY ELIZABETH HAYES. PRICES ARE CORRECT AT TIME OF PUBLISHING
generally it’s about the size All Purpose Flour Plain, $3

and shape (long grain rice With certain brands, you can whip
swapped for another). Keep up just about anything – bread,
a few varieties on hand. And cakes, biscuits and fritters. Only buy
what you need and transfer flour
from packaging into an airtight
Mutti Baby Roma

RICH Tomatoes, $2
Whether you prefer CSR Golden Syrup, $5.45
BOOST whole, diced or chopped Sticky and sweet, golden syrup is a great regular-
use item and has a long shelf life. You can use
tomatoes, a can really
can make a plethora of it in baking, to whip up golden syrup dumplings,
meals. They often have drizzled over your morning porridge or a sweetener
a richer flavour than for hot
fresh as they’re canned
at their peak. Use to
boost soups, stews, TOFFEE
TASTE
What’s our favourite pantr meal?

Michelle Alison Chrissy
Golden syrup Flour helps me Brown rice with
dumplings are make my slow marinated tofu
my must make. cooker bread. is super easy.

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Make dinnertime a breeze with a versatile four-in-one appliance.
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Added bonus: it’s compact and easy to clean. Available in bold red
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and try our slow cooker recipes on pages 34 and 83-93.

Teaching kids that smart,
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Visit us at www.kidspotkitchen.com.au
bake me
happy! ice-cream and meringue
gingerbread & macadamia

bombe alaska
makes prep cooking
meringue
2
3
135
taste life
recipe index
KEY: → quick → easy → healthy → vegetarian → super veg → low calorie → gluten free → low fat
∙ Bread & butter pudding with

honey-nut crumble 116
∙ Cheat’s molten Toblerone
puddings 97
STARTERS &
check food labels carefully. If you think we’ve mislabelled a recipe, please let us know. Nothing in this magazine should be taken as medical or health advice.
MEAT POULTRY
will suit all persons living with a particular allergy or other dietary restriction. We advise anyone with food allergies or special dietary requirements to always
While we have taken care in the preparation of this magazine to try to make sure the recipes and dietary labels and information are accurate, not all recipes
∙ Cherry & chocolate
LIGHT MEALS ∙ French Burgundy beef ∙ Chicken Diane with self-saucing pudding 80
∙ Fragrant orange salad 84 fettuccine 86 ∙ Choc ripple mug cakes
54 ∙ French onion beef with ∙ Chicken stroganoff 119
∙ Mac ’n’ cheese cob 77 potatoes 50 tray bake 41 ∙ Dumplings with salted
∙ Pie maker zucchini & ∙ Italian fennel & sausage ∙ Creamy chicken gnocchi caramel 92
haloumi fritters 34 tray bake 67 bake 48 ∙ Espresso martini ripple
∙ Japanese bolognaise with ∙ Creamy turmeric & coconut cakes 32
udon noodles 38 roast chicken 33 ∙ Free-form apple
∙ Mexican beef stew with ∙ French style creamy treacle tart 98
beans 105 chicken pie with leek, ∙ Gingerbread & macadamia
∙ Moroccan lamb with mushies & bacon 14 bombe alaska 135
pea hummus 50 ∙ One-dish satay chicken ∙ Gluten-free apple &
VEGETARIAN ∙ One-pot chickpea & lamb rice 45 rhubarb crumble 116
∙ Baked smoky eggplant curry with coconut ∙ One-pot turmeric chicken ∙ Mulled wine pear
& bean stew sambal 42 & rice 68 crumbles 101
66 ∙ Ribs with rosemary ∙ Sweet potato-topped turkey ∙ Pear & blackberry
∙ Cheat’s cottage pie with cauliflower 88 meatloaf 68 crumble tray bake 115
waffle chips 40 ∙ Slow-cooked freekeh & ∙ Pears in pastry
∙ Creamy pumpkin, sage & lamb soup 67 tutus 53
broccoli spelt pasta bakes ∙ Slow-cooked Mexican beef ∙ Rhubarb, pear & strawberry
60 with extra cheesy chips 104 crumble 115
∙ Haloumi parmigiana bake ∙ Slow cooker condensed
33 milk & raspberry
∙ Kasagne 59 SWEET THINGS scrolls 34
∙ Middle Eastern stuffed ∙ Apple & blackberry ∙ Vegan rice pudding with
capsicums 90 cornflake crumble 114 pomegranate roasted
CO I
WINTER GOES HEALTHY

SP M SU
∙ Sicilian pea pasta ∙ Apple & custard cake 108 apples 72

EC FO E
IA RT
S
.COM
60 .AU
95
d
RECIPES
IDEAS
CO IS
WINTER GOES HEALTHY

SP M SU

EC FO E
IA RT
L
.COM
.AU
29 CRISPY
PASTRY
did you know?

TOPPER!
ULTI ATE RECIPES
WINTER
IDEAS
FAVES
slow cook
winners
vegan pastas
29
ULTI ATE
WINTER
fruity crumbles FAVES
slow cook
winners
vegan pastas
fruity crumbles
FRENCH S TYLE
SEAFOOD
FRENCH S TYLE
Creamy chicken pie Creamy chicken pie

∙ Tuscan lemon salmon &
quinoa bake 39

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beef slow cooked

WINTER GOES HEALTHY

FOOD MAG OF THE YEAR

cook it now! eat real

ecipe ichelle outhan hotography

4 taste magazine July 2020

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July 2020 121

July 2020 taste magazine 5

Hear that rumbling? HERE’S A TASTE OF YOUR

But far and away, the biggest

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WINTER GOES HEALTHY

FOOD MAG OF THE YEAR

Creamy ch cken pie

Short on time? This genius meatball bake

Indulge in this super-easy no-bake slice

From ginsecco to the gin-a-colada, here

Chicken stroganoff bake p41 One-pot chickpea lamb curry p42

easy healthy vego super veg low cal low fat

Creamy chicken gnocchi bake p48

12 taste magazine July 2020

healthy super veg low cal

Slow-cooked Mexican beef with extra cheesy chips p104

10 mins easy 10 mins easy low cal

20 mins easy healthy vego super veg low cal

Japanese bolognaise p38 Pumpkin & sage pasta bakes p60

July 2020 taste magazine 13

let’s go! french style creamy chicken pie

RECIPE MICHELLE SOUTHAN PHOTOGRAPHY JEREMY SIMONS STYLING DAVID MORGAN

FOOD PREPARATION BREESA SWANN ILLUSTRATION KAT CHADWICK

14 taste magazine July 2020

cook & win!

July 2020 taste magazine 15

tip 1 tip 2 tip 3

tip 4 tip 5 tip 6

16 taste magazine July 2020

t his is the healthiest way to fry! The Philips Airfryer

“Neat and golden pastry

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18 taste magazine July 2020

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22 taste magazine July 2020

July 2020 taste magazine 23

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creamy turmeric & coconut haloumi parmigiana bake

July 2020 taste magazine 33

pie maker zucchini & slow cooker condensed milk

34 taste magazine July 2020

Satisfy your appetite…