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taste.com.au Cookbooks

taste.com.au Cookbooks Christmas 2016

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.

“This really is my favourite time of year. I just love all that goes with Christmas... the planning, grocery shopping, decorating the house, setting the tables, the food preparation and, of course, the baking (that’s absolutely my favourite part!). For me, entertaining at this time of year is all about finding new ways to surprise and delight my family with delicious festive fare. Everyone loves to contribute, so I plan our Christmas lunch menu early. I usually look after the turkey or ham and ask extended family to bring appetisers and sides. I like to make it as easy as possible for everyone, so when I’ve decided on the menu, I let everyone know what dish to bring, complete with a copy of the recipe. That way, it takes much…

1 min.
christmas menus

Modern Al Fresco Seafood Cocktail Party Make ahead Vegetarian…

17 min.
appetisers & drinks

candied beetroot & walnut cones makes 12 | prep 25 mins | cooking 25 mins 100g ( 1 /2 cup) caster sugar 125ml ( 1 /2 cup) water 400g cooked beetroot, cut into 1.5cm pieces 70g ( 2 /3 cup) walnuts 6 frozen spring roll pastry wrappers, just thawed 110g goat’s cheese, chopped 125ml ( 1 /2 cup) thickened cream Fresh mint leaves, to serve 1 Place sugar and water in a saucepan over medium heat and cook, stirring, until the sugar dissolves. Add the beetroot and walnuts. Simmer for 25 minutes or until thick and syrupy. Transfer to a tray lined with baking paper. Set aside to cool. 2 Meanwhile, preheat the oven to 180°C/160°C fan forced. Lightly grease a baking tray. Place 2 pastry wrappers on top of each other. Use a sharp knife to cut into 4 triangles.…

20 min.
the main event

“Keep an eye on the water in the roasting pan as the turkey cooks. If it evaporates, be sure to top it up. The steam the water creates will help the turkey stay moist.” Michelle Southan roast turkey with cherry, balsamic & thyme stuffing serves 8 | prep 40 mins (+ cooling & resting time) | cooking 3 hours 10 mins 4kg whole turkey750ml (3 cups) water50g butter, meltedVegetables, roasted, to serveGreen beans, steamed, to serve cherry, balsamic & thyme stuffing 85g butter, chopped1 brown onion, chopped3 garlic cloves, crushed2 tbs fresh thyme, chopped60ml ( 1/4 cup) white balsamic vinegar275g (4 1/2 cups) fresh breadcrumbs320g (2 cups) fresh cherries, pitted, chopped gravy 40g ( 1/4 cup) plain flour60ml ( 1/4 cup) dry white wine500ml (2 cups) chicken stock 1 For the stuffing, melt the butter in a frying…

9 min.

“The parmesan and fried sage leaves add a cheesy, crispy topping to this potato galette – it’s a lovely special-occasion side dish.” Michelle Southan potato & sage galette serves 6 | prep 40 mins (+ cooling & overnight chilling time) | cooking 2 hours 1.6kg washed potatoes, peeled, thinly sliced 70g (1 cup) finely grated parmesan, plus extra, to sprinkle 250ml (1 cup) thickened cream Fried sage leaves, to serve 1 Preheat the oven to 160°C/140°C fan forced. Grease the base of a 20cm (base measurement) round springform pan and line with baking paper. 2 Cover the base of pan with 2 layers of potato. Sprinkle with a little of the parmesan. Drizzle with a little cream. Season with sea salt flakes. Repeat layering with the remaining potato, parmesan and cream, and seasoning every few layers with salt.…

16 min.

“Brush the cut-out stars with a little of the beaten egg yolk, sprinkle with sugar and bake – they make great festive biscuits.” Michelle Southan christmas raspberry tarts makes 20 | prep 30 mins (+ cooling time) | cooking 30 mins 300g (2 cups) plain flour 45g ( 1 /4 cup) icing sugar mixture, plus extra to dust 150g butter, chilled, chopped 1 egg yolk, plus 1 egg, extra 2 /2 tbs water 120g punnet raspberries, lightly crushed 90g ( 1 /4 cup) raspberry jam 2 tsp cornflour 1 tbs raw sugar 1 Preheat oven to 180°C/160°C fan forced. Process the flour, icing sugar and butter in the bowl of a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and 2 tbs of the water and process until dough just comes together. Turn the dough onto a lightly floured…