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Taste.com.auTaste.com.au

Taste.com.au

April 2019

From Australia’s favourite food and lifestyle website comes an exciting food experience – Taste.com.au magazine. The magazine brings to life all-new and exclusive recipes that are a joy to make and eat, whether you're after a quick and easy midweek meal, a healthy lunch or something decadently indulgent. Plus, each month the magazine features some of Australia's favourite foodies including Matt Preston, Manu Feildel and Marion Grasby, showcasing irresistible new recipes and ideas from their kitchens. Here comes food like you’ve never seen it before. With food beautifully heroed on high-impact pages, you can almost taste it. Plus, as you read the magazine, enticing extras are always at your fingertips, a simple click away, bringing the pages of the magazine to life.The new Taste.com.au magazine digital edition is now available to download! Select the single issue or subscribe today.

Country:
United States
Language:
English
Publisher:
News Life Media Pty Limited
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11 Issues

IN THIS ISSUE

access_time1 min.
time to enjoy

hen it comes to the pleasure of food and family, for me nothing but nothing beats Easter. What I love most is that, unlike the manic rush of Christmas, the pressure’s off. You have time to plan, dream and savour every dish. More and more, this is something I relish almost as much as the dishes themselves.Easter favourites from the taste.com.au archives that always make my short list include: One-pan slow-roasted leg of lamb with scalloped potatoes, and the Raspberry and chocolate hot cross bun pudding, which everyone loves. But the real fun is always the new recipes. No wonder every Easter issue of taste.com.au in my bookcase is dog-eared, full of scribbled notes. Every now and then a new recipe jumps straight into the winner’s circle and this…

access_time1 min.
what’s on taste.com.au

HEALTHIER CHOC TREATS taste.com.au/healthierchocolate EASY VEGAN DINNERS taste.com.au/vegandinners BEST EVER BLISS BALLS taste.com.au/blissballs FOR CHOCOHOLICS taste.com.au/chocoholics How to use up LEFTOVER CHOCOLATE taste.com.au/leftoverchocolate FOR ALL THE LATEST FOOD AT YOUR FINGERTIPS …

access_time1 min.
must-see videos!

Giant cheese ball Say cheese to this ball of goodness covered in bacon and pistachios! How to: make caramel Learn how to make this sticky and sweet dessert from condensed milk. Pavlova fingers These decorative desserts are a dreamy cross between pav and eclair. How to: make fish stock Put prawn shells and fish bones to use in this base for seafood dishes. Garlic bread cob loaf dip Coated in garlic butter, this cob holds a creamy three-cheese dip. How to: make ricotta cheese Grab milk, cream and lemon juice to make this fresh Italian cheese. …

access_time1 min.
easter treats

CLASSIC MELTING MOMENTS BISCUIT ¼ cup (60g) caster sugar250g softened butter1 tsp vanilla essence1¾ cups (265g) Lighthouse Biscuit, Pastry & Cake Plain Flour (sifted) FILLING 60g unsalted butter1 cup (160g) icing sugar2 tsp lemon juice2 tsp grated lemon rind 1. Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper.2. Combine the sugar, butter and vanilla essence in a medium mixing bowl. Beat with an electric mixer until light and fluffy. Add sifted flour and continue to mix until mixture comes together and a soft dough forms.3. Rub flour into hands. Roll teaspoons of dough into balls and place 5cm apart on baking tray. Flatten slightly with a fork.4. Bake for 15-20 minutes or until slightly golden. Allow to cool on…

access_time1 min.
our top meals at a glance

San choy bau bowl p55 Plant power potato salad p38 Salmon crustless quiche p56 Prawn, quinoa & veg stir-fry p70 Poached chicken & salad p68 Sticky sweet chilli ginger salmon p47 Zucchini couscous & prawns p34 Felafel salad with labneh p44 Japanese tacos p36 Healthy chicken pasta salad p37 Crispy potato nachos p35 Sticky barbecue meatballs with Asian greens p44 Carrot & black bean fritters p55 One-pan fish with tomatoes p43 Fish tacos with coconut salad p64 17-minute one-pan spag bol p91…

access_time3 min.
cook the cover

As a child I spent many a party enjoying chocolate crackles, so this month we have made a giant one, filled it with cheesecake and piled it high with Easter eggs! To make it extra chocolatey for our chocolate issue I’ve used Coco Pops instead of the traditional rice bubbles.Michelle Southan let’s go! 90g (2 1 /2 cups) Kellogg’s Coco Pops 45g ( 1 /2 cup) desiccated coconut 2 tbs icing sugar mixture 2 tbs cocoa powder, sifted 80ml ( 1 /3 cup) coconut oil, melted 100g dark cooking chocolate, coarsely chopped 1 tbs liquid glucose 185ml ( 3 /4 cup) thickened cream 60ml ( 1 /4 cup) double cream Cadbury Creme Eggs, Caramello eggs and hollow eggs, to decorate Chocolate curls, to sprinkle white chocolate cheesecake…

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