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taste.com.au Cookbooks

taste.com.au Cookbooks Amazing Slices

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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News Life Media Pty Limited
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4 Issues

in this issue

1 min.

“I have the fondest memories of making Raspberry Coconut Slice with my mum. Best of all was knowing that, for one day or more if I was lucky, there would be a slice in my school lunchbox. At recess, I’d eat it as slowly as I could, savouring the sweetness and crunch while my friends all begged for a bite! To this day, the taste of a slice takes me back to those happy times, perching on the kitchen bench and helping Mum bake. We hope our latest collection of amazing slices makes some happy memories for you, too. There’s something here for everyone, whether you’re craving the indulgence of chocolate or caramel, or you’re after something with a fruity or nutty component. They’re all great to have on hand…

13 min.
fruit & nut

pink grapefruit custard slice makes 24 pieces | prep 25 mins (+ cooling time) | cooking 45 mins 160g butter, chopped, at room temperature 60g ( 1 /3 cup) icing sugar mixture, plus 2 tbs, extra 265g (1 3 /4 cups) plain flour 2 pink grapefruit 155g ( 3 /4 cup) caster sugar 4 eggs, lightly whisked 125ml ( 1 /2 cup) milk 300ml ctn thickened cream 1 tsp vanilla extract caramelised grapefruit 215g (1 cup) caster sugar 2 pink grapefruit, thinly sliced 1 Preheat oven to 180°C/160°C fan forced. Grease a 20 x 30cm (base measurement) slice pan. Line with baking paper. Use electric beaters to beat butter and icing sugar in a bowl until pale and creamy. Sift 225g (1 1 /2 cups) flour into the butter mixture. Stir until well combined. Press into prepared pan. Prick with a fork. Bake for…

13 min.
chocolate & caramel

“I made this slice for the first time a few years ago for my partner’s birthday and ever since then he requests it every year! This slice is amazing and super delicious!” grumblebuns choc top caramel slice makes 15 pieces | prep 35 mins (+ 6 1 /2 hours chilling & 30 mins cooling time) | cooking 30 mins 175g plain chocolate biscuits 70g unsalted butter, melted 150g dark chocolate melts, melted 400g milk chocolate, finely chopped 60ml ( 1 /4 cup) vegetable oil white chocolate fudge 500g white chocolate melts 80g unsalted butter, chopped 395g can sweetened condensed milk 1 tsp vanilla extract 150g (1 cup) roasted peanuts, coarsely chopped caramel 250ml (1 cup) double cream 315g (1 1 /2 cups) caster sugar 1 tbs liquid glucose 125g unsalted butter, chopped, at room temperature 1 Line base and sides of a 20 x 30cm (base measurement) slice pan…

16 min.
new favourites

unicorn jelly cheesecake slice makes 16 pieces | prep 1 hour (+ chilling & 40 mins freezing time) 250g pkt Arnott’s Nice biscuits 200g butter, chopped, melted 85g pkt strawberry jelly crystals 85g pkt blue heaven jelly crystals 85g pkt lemon jelly crystals 85g pkt purple grape jelly crystals 500ml (2 cups) boiling water 4 x 250g pkts cream cheese, chopped, at room temperature 600ml ctn thickened cream Silver pearl cachous, rainbow cachous and popping candy, to decorate 1 Line a 5cm-deep, square 20cm (base measurement) cake pan with baking paper. Process the biscuits in a food processor until they resemble fine crumbs. Add the butter and process to combine. Use the back of a spoon to press the mixture firmly into the prepared pan. Place in the fridge until firm. 2 Place 1 tbs each of strawberry jelly crystals, blue heaven crystals,…

12 min.

“This layered frittata makes a delicious light lunch or dinner with a fresh salad. Try adding it to an antipasto platter, too.” pumpkin & ricotta slice makes 12 pieces | prep 20 mins (+ cooling time) | cooking 1 hour 2 tbs extra virgin olive oil 550g deseeded pumpkin, peeled, very thinly sliced 150g fresh ricotta 6 eggs, lightly whisked 40g ( 1 /2 cup) finely grated parmesan 125ml ( 1 /2 cup) milk Fried sage leaves, to serve 1 Heat 1 tbs oil in a large frying pan over medium-high heat. Cook the pumpkin in batches, turning often and adding more oil as needed, for 3-5 minutes or until tender. Transfer to a plate. 2 Grease the base and 2 long sides of a 25 x 7.5cm loaf pan. Line with baking paper, allowing the sides to overhang. 3 Preheat oven…

11 min.

“This is such a tasty treat. You won’t believe it’s actually ‘raw’. I roasted the peanuts before adding to enhance the flavour. I’m off to bake my second batch now!” AEBibby raw chocolate peanut brownies makes 16 pieces | prep 30 mins (+ chilling time) | cooking 5 mins 90g ( 3/4 cup) walnut halves 1 tbs chia seeds 30g ( 1/4 cup) cacao powder 85g ( 1/2 cup) seedless raisins 150g fresh dates, pitted 30g 85% cocoa chocolate, chopped peanut layer 50g ( 1/2 cup) rolled oats 100g ( 2/3 cup) unsalted peanuts 90g ( 1/3 cup) peanut butter 200g fresh dates, pitted 1 Grease a square 19cm (base measurement) cake pan and line the base and sides with baking paper, allowing the sides to overhang. 2 Process the walnuts, chia seeds and cacao in a food processor until finely chopped. Add the raisins…