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taste.com.au Cookbooks

taste.com.au Cookbooks Fast and Fab

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
$5.98(Incl. tax)
$15.98(Incl. tax)
4 Issues

in this issue

1 min.

“I’m always on the lookout for ways to make weeknight dinners quicker and easier, without losing out on flavour. And perhaps most importantly, I really want the recipes to excite and inspire me into the kitchen, especially after a busy day. That’s why I love our new taste.com.au cookbook, Fast & Fab. It’s packed with delicious recipes that are all ready in 30 minutes or less (that includes preparation time and cooking time), using supermarket ingredients that you can pick up in a one-stop shop. The recipes that we’ve chosen are ones you’ll want to make again and again, such as the Spicy Tomato & Capsicum Meatball Shakshuka (p18), the Chicken Saltimbocca Tray Bake (p36) or the Soft Tacos with Grilled Haloumi, Mango & Jalapeño Salsa (p70). I’ve discovered loads…

18 min.

“These hot dogs can be made with any type of good sausage. Lamb and mint or classic beef would work well with this combination, too.” Michelle Southan kransky with carrot & celeriac remoulade serves 4 | prep & cooking 30 mins 1 tbs olive oil 4 kransky, scored 4 hot dog buns, split, warmed, buttered Dijon mustard and fresh parsley, to serve carrot & celeriac remoulade 200g carrots, peeled, cut into thin matchsticks 300g celeriac, trimmed, peeled, cut into thin matchsticks 125g ( 1 /2 cup) whole egg mayonnaise 1 tbs apple cider vinegar 2 tsp extra-strong Dijon mustard 1 /4 cup chopped fresh continental parsley 1 For the remoulade, place the carrot and celeriac in a bowl. Combine the mayonnaise, vinegar, and mustard in a small bowl. Season with pepper. Fold through the carrot mixture. Cover and set aside for 20 minutes to…

16 min.

“These pockets are quick, fresh and full of flavour. You can adjust the amount of chilli flakes to suit your tastebuds.” Michelle Southan chilli-crumbed chicken pockets serves 4 | prep & cooking 30 mins 1 avocado, coarsely chopped 1 tbs mayonnaise 1 tbs Dijon mustard 1/2 tsp dried chilli flakes 75g (1 1/2 cups) panko breadcrumbs 4 (about 500g) uncrumbed chicken breast schnitzels Extra virgin olive oil, to shallow-fry 2 pita bread rounds, halved 50g snow pea sprouts, trimmed 1 truss tomato, sliced Chilli sauce, to serve Fresh basil leaves, to serve 1 Use a fork to coarsely mash the avocado in a bowl. Add mayo and mash to combine. Season. Set aside. 2 Combine the mustard and chilli in a bowl. Place the breadcrumbs on a plate. Use a pastry brush to brush the chicken with the mustard mixture. Firmly press both sides of the…

12 min.
meat free

“The lemon and basil add a fresh twist to the classic burnt butter sauce in this quick and easy gnocchi dish.” Katrina Woodman gnocchi with burnt butter sauce, lemon & basil serves 4 | prep & cooking 25 mins 500g fresh potato gnocchi 1 tbs extra virgin olive oil 2 medium zucchini, thinly sliced into rounds 150g baby squash, thinly sliced 125g butter, chopped 1/2 cup fresh basil leaves 1 /2 tbs fresh lemon juice 100g baby spinach leaves 2 tbs toasted pine nuts Shredded parmesan cheese, to serve 1 Cook gnocchi in a large saucepan of salted boiling water following packet directions, or until gnocchi are al dente and float to the surface. Drain. 2 Heat the oil in a large frying pan over medium heat. Cook zucchini and squash, stirring occasionally, for 3 minutes or until golden. Transfer to a plate to…

12 min.

fish pasta with lemony salsa verde serves 4 | prep & cooking 25 mins 1 bunch fresh continental parsley, leaves picked 5 anchovy fillets, coarsely chopped 1 lemon, rind finely grated, juiced 2 tbs drained baby capers, plus extra, to serve 2 garlic cloves, coarsely chopped 80ml ( 1 /3 cup) extra virgin olive oil 400g casarecce pasta 2 baby fennel bulbs, fronds reserved, thinly sliced 500g skinless snapper fillets 1 Process parsley, anchovy, lemon rind, capers and garlic in a food processor until finely chopped. Combine 1 /4 cup olive oil and half of the lemon juice in a jug. With the motor running, add to the parsley mixture in a slow, steady stream until well combined. 2 Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, reserving 1/3 cup of the…