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Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks Summertime 2017

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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Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
Frequency:
Quarterly
BUY ISSUE
$5.98(Incl. tax)
SUBSCRIBE
$15.98(Incl. tax)
4 Issues

in this issue

1 min.
welcome

“Some of my happiest memories growing up are of long days spent at the beach with my family. As soon as summer arrived, the whole clan would get together and play games, build sandcastles and catch endless waves into shore. I looked forward to those days all year. We usually packed lunch and snacks to take with us and we’d eat sitting on our towels, under the shade of a beach umbrella. We would tuck into peaches and nectarines, with the juice running down our chins, handfuls of cherries and cut-up mangoes and watermelon. The endless seasonal produce made it almost effortless to eat well. Talk of summer, though, and there is one food that stands out above the rest – ice-cream! There was always ice-cream after a day at…

14 min.
starters & light meals

“These cucumber rolls are great as a starter or a snack. You could also add some diced avocado or smoked salmon to the top for a flavour twist.” Michelle Southan not nori rolls serves 4 | prep 30 mins (+ cooling & 1 hour chilling time) | cooking 20 mins 110g ( 1 /2 cup) sushi rice, rinsed 125ml ( 1 /2 cup) water 1 tbs sushi seasoning 3 Lebanese cucumbers Kewpie Mayonnaise, to serve Pickled ginger, to serve 1 Place the sushi rice in a saucepan and pour over the water. Bring to a simmer over medium heat. Cover. Reduce the heat to low and cook for 8 minutes. Remove from the heat and set aside, covered, for 12 minutes. Stir in sushi seasoning and set aside to cool. 2 Peel long strips from 1 cucumber. Lay, slightly overlapping,…

22 min.
mains

“This is a great summer barbecue dish. It’s a wonderful mix of vibrant flavours, textures and colours, and so easy to pull together when you’re entertaining.” Michelle Southan spicy prawn, wombok & shredded pea salad serves 4 | prep 15 mins (+ 10 mins marinating time) | cooking 5 mins 1 /2-1 tsp dried red chilli flakes, to taste 2 garlic cloves, crushed 2 tbs fresh lime juice 1 tbs light extra virgin olive oil 500g peeled green prawns, tails intact 1 /2 small wombok, trimmed, finely shredded (see tip) 1 bunch baby pak choy, trimmed, shredded 100g snow peas, trimmed, thinly sliced 100g sugar snap peas, trimmed, halved 200g mixed grape tomatoes, halved 1 /2 cup fresh mint leaves, shredded 1 tbs salt-reduced tamari 2 tsp brown sugar Lime wedges, to serve 1 Combine the chilli, garlic, 1 tbs lime juice and 2 tsp oil in…

5 min.
sides

“The couscous salad has a lovely creamy texture. Different and impressive. I added white balsamic vinegar and lime juice just to give it a zing.” BigC ityGirl couscous & pomegranate salad serves 8 | prep 15 mins (+ cooling time) | cooking 5 mins 380g (2 cups) couscous 500ml (2 cups) boiling water 1 pomegranate, halved, seeds removed 1 continental cucumber, chopped 1 cup coarsely chopped fresh mint leaves 1 cup coarsely chopped fresh continental parsley 80ml ( 1 /3 cup) extra virgin olive oil 45g ( 1 /4 cup) skinless hazelnuts, toasted, chopped 2 tbs sesame seeds, toasted 1 Place the couscous in a large heatproof bowl. Add the boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff the grains to separate. Set aside to cool. 2 Transfer the couscous to a large serving…

16 min.
desserts

“How cool are these ice-creams? They’re a fantastic party dessert idea, too — decorate the cones ahead of time, put ice-cream and toppings in bowls and let your guests get creative!” Michelle Southan choc-dipped aussie ice-cream cones cherry nice makes 4 | prep 10 mins (+ setting time) 200g milk choc melts 4 waffle ice-cream cones 35g ( 1 /3 cup) desiccated coconut 8 scoops Maggie Beer Morello Cherry & Dark Chocolate Almond Ice Cream 52g Cadbury Cherry Ripe bar, sliced, to serve Maraschino cherries, to serve Thick dark chocolate sauce, to drizzle 1 Line a wire rack with baking paper. Place melts in a microwave-safe bowl. Microwave on Medium, in 1-minute bursts, until melted and smooth. 2 Dip tops of the cones in the melted chocolate, swirling to coat, shaking off the excess. Sprinkle with coconut. Place the cones, chocolate side…