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taste.com.au Cookbooks

taste.com.au Cookbooks Superfoods

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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$15.98(Incl. tax)
4 Issues

in this issue

1 min.

“When we started planning our new Superfoods cookbook, we wanted to kick it off with an A to Z of all our favourite good-for-you ingredients (p8). Thanks to nutritionist Chrissy Freer, I think we have all bases covered – it’s close to bursting with power-packed foods. Sure, there are a host of greens (broccoli, kale, avocado), as well as nuts, seeds and grains (oats, freekeh, quinoa, chia, just to name a few) but there are also foods such as edamame, mushrooms and chilli and, to satisfy those sweet cravings, dark chocolate, raspberries, blueberries, honey... The recipes in this cookbook all include at least one (and in some cases, even more) of these superfood wonders, supercharging dishes with those bonus nutrients. There are snacks (make sure you try the Chilli, Lime…

4 min.
a to z of superfoods

avocado why we love it Rich in heart-friendly monounsaturated fats, its creamy texture is perfect on sambos instead of mayo or butter. broccoli why we love it Broccoli is packed with vitamin C, beta-carotene, folate, iron and potassium. beetroot & blueberries why we love them Both beetroot and blueberries are rich in plant pigments (anthocyanins), which not only give them their distinct colour but have powerful antioxidant and anti-inflammatory benefits. chia seeds why we love them These tiny seeds pack a big health punch, with fibre and protein as well as omega-3 fatty acids, which aid heart health and help prevent diabetes. dark chocolate why we love it Yes, it’s packed with antioxidants that fight free radicals, but moderation is the byword. Choose dark choc with at least 70% cocoa or cacao solids to reap the benefits. edamame why we love them Edamame (fresh soy beans) are…

11 min.
snacks & quick bites

“Jam-packed with a rainbow of superfoods, this vego sushi is a perfect snack or light lunch.” Michelle Southan quinoa rainbow sushi makes 18 pieces | prep 30 mins (+ cooling time) | cooking 15 mins 110g ( 1 /2 cup) red quinoa 250ml (1 cup) water 1 tbs rice wine vinegar 2 tsp sesame oil 1 beetroot, peeled 1 carrot, peeled 1 small red capsicum, deseeded 3 small yellow squash 1 /2 avocado 1 tbs lemon juice 3 nori sheets Tamari, to serve 1 Place the quinoa in a fine sieve and rinse well under cold running water. Drain well. Transfer to a small saucepan. Add the water. Cover and bring to a simmer over medium heat. Reduce heat to low and cook for 15 minutes or until water is absorbed. Transfer to a large bowl. Drizzle with the vinegar and sesame oil. Use…

24 min.

“This was amazingly good. I used a lemon and caper-marinated Persian feta instead of Danish,which was amazing.” Bakaness blistered tomato & chicken couscous salad serves 4 | prep 15 mins | cooking 5 mins 190g (1 cup) couscous 1 lemon, rind finely grated 1 tbs baby capers, drained 250ml (1 cup) boiling water 1 /2 tbs extra virgin olive oil, plus extra, to drizzle 400g mixed sweet grape tomatoes, halved 1 /2 tbs white balsamic vinegar, plus extra, to drizzle 150g Danish feta, crumbled 1 cup small fresh basil leaves 60g baby rocket leaves 1 barbecue chicken, skin removed, meat shredded 1 Place the couscous, lemon rind and capers in a heatproof bowl. Juice half the lemon and add with the boiling water and 1 tsp of the oil to couscous. Season. Cover and set aside for 5 minutes to absorb. Fluff with a…

17 min.
sweet treats

granola bark makes 24 pieces | prep 10 mins (+ cooling & chilling time) | cooking 5 mins 200g dark chocolate (85% cocoa) 100g (1 cup) granola (toasted muesli) 35gg ( 1 /4 cup) goji berries 2 tbs pepitas 1 Preheat the oven to 150°C/130°C fan forced. Line a large baking tray with baking paper. Break up the chocolate and arrange on the paper, with pieces close together. Place in the oven for 5 minutes or until melted. 2 Use a palette knife or back of a spoon to spread the chocolate to a thin layer about 23 x 30cm. Sprinkle with the granola, goji berries and pepitas. Set aside for 10 minutes to cool the tray slightly, then transfer to the fridge for 25 minutes to set (make sure it is level in the fridge so…