Taste.com.au
August 2021From 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.
in questo numero
ladies & gentlemen
Welcome aboard Taste Airways, and The Grand Food Lover’s Tour of the Mediterranean. We’re W W currently travelling at a cruising altitude of 900 metres over the Mediterranean Sea. To your left, Portugal, Spain, France, the Cote d’Azur and the familiar boot-shape outline of Italy. Stretching before you to your right, the wondrous Aegean with its Greek Isles, the sun-drenched Croatian coast, and the majestic azure waters and coves of Turkey. Please, settle into your chair, and make your selection from our specially curated picture-book menu. For your dining pleasure, you’ll find the region’s specialities, from snacks (bring on the sweet saganaki from the tavernas of Greece, page 95) to dinner options (gently spiced lamb pies from Turkey’s bustling bazaars, page 55), to deliciously indulgent treats (fresh from a Spanish churreria –…
scan & win
stainless steel skillet The Nöni Rondeau Skillet-Lid Set from Solidteknics can be used as a pot, frying pan, skillet or lid, all in one sleek package. It’s almost indestructible, too – you can use this clever cookware in your kitchen to fry and braise a Turkish stew, or take it outside for an Ottoman feast over an open flame. coffee lover’s prize pack This sleek, Italian-inspired machine takes the guesswork out of crafting cafe-quality coffee at home. Nespresso’s Vertuo Next can create five different brews at the touch of a button. The Aeroccino3 milk frother and 90 coffee capsules, will have you sipping like a Sicilian every day of the week. There’s $2500 in prizes up for grabs! Log in or sign up on taste.com.au (it’s free) for access to even more perks. classic cast…
cheesy beef ragu with gnocchi
SERVES 4 PREP 20 mins COOK 2 hours 45 mins 2 tbs extra virgin olive oil750g gravy beef, trimmed1 large brown onion, finely chopped2 middle bacon rashers, finely chopped1 large carrot, finely chopped1 celery stalk, finely chopped2 garlic cloves, crushed125ml (½ cup) dry red wine2 tbs tomato paste400g can diced tomatoes1 chicken stock cube, crumbled2 dried bay leaves2 sprigs fresh oregano, plus extraleaves to serve500g fresh potato gnocchi100g (1 cup) grated mozzarella40g (½ cup) finely grated parmesanSalad leaves, to serve 1 Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based ovenproof frying pan over medium-high heat. Cook the beef, in 2 batches, for 5 to 6 minutes or until browned all over. Transfer to a bowl. 2 Heat remaining oil in pan over medium heat. Add the onion, bacon,…
taste life
confit TOMATO Long before the Instagram feta pasta revolution, this is how the French would confit tomatoes. It’s so easy and, mon dieu, does it pack a flavour punch. Preheat the oven to 130°C/110°C fan forced. Place 800g mixed baby tomatoes, 1 garlic bulb, halved crossways, 10 fresh thyme sprigs and 2 dried bay leaves in a single layer in a 5cm-deep small roasting dish or pan. Pour over 750ml olive oil. Roast for 1 hour 30 minutes or until tomato starts to shrivel slightly. Set aside to cool completely before serving. RECIPE MICHELLE SOUTHAN PHOTOGRAPHY VANESSA LEVIS STYLING DAVID MORGAN FOOD PREPARATION ELISA PIETRANTONIO…
top drops
Artwine 2019 The Real Thing Albariño, $35 Spain and Portugal are home to this crisp, dry white variety (pronounced AL-bah-reen-yo), but now Aussie producers are getting in on the act. This, from the Adelaide Hills, has fresh Lime and juicy ripe peach flavours. Yum! DRINK WITH rich seafood, saganaki. Innocent Bystander 2019 Tempranillo, $25 Originating from Spain, the Mediterranean red grape, tempranillo, produces a juicy, earthy, medium-bodied red. This drop hails from the King Valley and Heathcote regions of Victoria and is deliciously vibrant. DRINK WITH spaghetti pie, vegie moussaka. Colab and Bloom 2020 Rose Tempranillo, $27 Here, tempranillo is used to produce a pale pink rose that is refreshingly dry, tart and a Little savoury. Bursting with redcurrants, strawberries and pink grapefruit, the palate is generously fruity, yet crisp. DRINK WITH lemon chicken, salmon. Three Bridges 2019 Barossa…
we’re here to help
Michelle Q How do I stop my pasta sticking together when I cook it? A lot of people think if you add oil to the water it will stop your pasta from sticking together, however this isn’t the case. The oil sticks to the pasta and gives it a coating, which then stops it from absorbing the flavour of your pasta sauce. Your best bet is to use a large saucepan, even a stock pot, filled with plenty of water that is boiling rapidly. Add plenty of salt as this will enhance the flavour of the pasta. Then slowly add the pasta and stir to keep it moving around in the water. Matt Preston has a great tip I use, which is to add a large glass of cold water to the…
