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Taste.com.auTaste.com.au

Taste.com.au

November 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.

Land:
United States
Sprache:
English
Verlag:
News Life Media Pty Limited
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ABONNIEREN
CHF 13.44
11 Ausgaben

IN DIESER AUSGABE

access_time1 Min.
the big easy

here’s that moment every year – and it’s right now – when the pages rip off the daily calendar like a cartoon time lapse. But don’t panic! We’ve got absolutely everything you need. The key to winning? Get ahead of the game! Nothing needs to wait until the final hour – nibbles, starters, mains, share dishes and desserts can all be in the bag, leaving you ready to party. If you want in on this, make your selection now from the cool options in our Make Ahead Party Food feature (p82). And speaking of cool, it’s time to rediscover the freezer, your new BFF (best festive friend). Start clearing out the peas and pizzas because a Frozen Fantasy awaits (p92). These are definitely some of the most beautiful desserts we’ve ever featured,…

access_time1 Min.
taste.com.au

EDITORIAL editor-in-chief Brodee Myers brodee.myerscooke@news.com.au editor & books editor Cassie Mercer food director Michelle Southan creative director Giota Letsios food editors Miranda Payne & Katrina Woodman art director Natasha Barisa senior food consultant Alison Adams chief subeditor Alex McDivitt subeditor & digital producer Shelley Sing nutrition editor Chrissy Freer editorial coordinator Elizabeth Hayes multimedia/video Jade Dunn & Mim Stacey DIGITAL head of product & strategy Clementine Levingston online editor Laura Simpson senior producers Rosalie Gordon & Rebecca Nittolo content producer Stephanie Hua ADVERTISING managing director, national sales Lou Barrett general manager, newsamp Renee Sycamore client solutions director Ed Faith nsw client solutions managers Melinda Deluca & Donna Hodges (02) 8045 4734 donna.hodges@news.com.au nsw client solutions specialists Lucy Tootill & Pamela Jap (02) 8045 4674 lucy.tootill@news.com.au vic group client solutions manager Eugene Loane (03) 9292 2286 vic client solutions manager Charmaine Wu (03) 9292 1597 charmaine.wu@news.com.au vic client solutions specialist Tatiana Sumpter (03) 9292 3223 tatiana.sumpter@news.com.au qld client…

access_time2 Min.
let’s go!

vanilla slice with honeycomb crunch makes 12 slices | prep 30 mins (+ cooling & 4 hours chilling) | cooking 50 mins 2 sheets good-quality frozen butter puff pastry, just thawed (see tip)375ml (1 1/2 cups) pouring cream170g ( 3/4 cup) caster sugar1 tsp vanilla extract40g unsalted butter375ml (1 1/2 cups) milk35g ( 1/4 cup) cornflour6 egg yolksPistachio honeycomb, to decorate (see page 14)Toffee macadamias, to decorate (see page 14)Honey, to drizzle caramel sauce 140g ( 2/3 cup) caster sugar80ml ( 1/3 cup) pouring cream 1 Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place 1 pastry sheet on prepared tray. Top the pastry with another sheet of baking paper and another baking tray on top. Bake for 15 minutes or until golden and cooked through. Set aside to cool…

access_time1 Min.
here’s how

PISTACHIO HONEYCOMB step 1 Place 335g (1 1/2 cups) white sugar, 60ml (1/4 cup) glucose syrup, 2 tbs golden syrup and 125ml ( 1/2 cup) water in a large saucepan over low heat. Cook, stirring, for 5-8 minutes or until sugar dissolves. Increase heat to high. step 2 Bring to boil. Cook, without stirring, for 5-7 minutes or until hard crack stage (153°C) on a cook’s thermometer and just colouring around edge. Remove from heat. Let bubbles subside. Stir in 2 tsp sifted bicarb with wooden spoon. step 3 Pour the mixture into a baking paper-lined roasting pan with paper overhanging the sides. Quickly scatter over 55g ( 1/3 cup) coarsely chopped pistachio kernels then set aside to cool completely. TOFFEE MACADAMIAS step 1 Line a large baking tray with baking paper then place a wire rack over the…

access_time1 Min.
cook the cover & win

"I want layers of flaky pastry and decadently thick custard covered in golden caramel and toffeed macadamias."matt preston CELEBRITY JUDGE Meet the Magimix Cook Expert. Finally an appliance that matches design with functionality. It can cook a myriad of dishes from starters to desserts, and whisk, steam, blend, puree, mix and make dough in a double wall stainless steel thermo bowl. The Cook Expert also converts to a fully fledged food processor, allowing you to effortlessly slice, grate, mince, chop and more! The standard accessories are plentiful, and with the optional attachments, such as a juice extractor, citrus press, dicing kit, and an XXL steamer, the possibilities are endless. SEND IN YOUR ENTRIES BY 20 NOVEMBER Terms and conditions: Entries open 00:01 (AEDT) 17/10/2019 and close 23:59 (AEDT) 20/11/2019. Open to Australian…

access_time1 Min.
you said it...

Torta caprese al limone A twist on almond white chocolate cake from Capri. “Fantastic cake, very moist.” @COOKIESMAMA “Will DEF make again.” @BARGINGIRL91 “If you love lemon and almond then this is for you. Yum!” @PODGY88 Cheesy vego ‘sausage’ rolls Kids will devour lentil, sweet potato and mushie pastries. “My children loved them.” @PHILIPPAH “These are so nice I wouldn’t change a thing!” @SHELLEY1314 “Absolutely delicious! The Vegemite and cheese work perfectly!” @SCOOBYSNAX Healthy chicken pasta salad We’ve given creamy pasta salad a healthy makeover. “Quick and yummy.” @CAMTER “I used Mexican smoked chipotle sauce. It was great. Don’t overcook the vegies so they have crunch.” @VALOUR “Beautiful combination of flavours.” @CHILLEDBAKER SEND US YOUR PICS #cookedwithtaste tastemag@news.com.au…

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