Taste.com.au April 2021
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.
in questo numero
sealed with a kiss
What is it with food obsessions, and the crazy things you do? Like tramping across Manhattan with blistered feet, in 40 degree heat, for that one famed takeaway dumpling joint. Or taking a return flight to Melbourne with a three-hour turnaround, purely to devour Supernormal’s legendary lobster roll. But of all the food obsessions, chocolate takes the cake. And so it was, on an Italian road trip, north of Rome, when my car took an impulsive swerve off the Autostrade, headlong into sleet, driving rain, nil visibility and slippery cobbled roads – all in the name of my favourite chocolate, Baci (‘kisses’) and its birthplace, Perugia. It was a hairy two-hour pilgrimage, but unwrapping that first hometown Baci, complete with its tiny love note (in Italian!) was amazing. Baci is Baci the…
must-see videos!
Don’t miss this month’s top videos, featuring step-by-step recipes and handyhow-to tips. For all these and many more, visit taste.com.au/videos. HEARTY VEGO MAIN Looking for a show-stopping vegetarian main? Look no further! This vibrant stack has layers of roast vegies and herby ricotta, guaranteed to fill you up. CHEESY RETRO BITES We’ve taken the classic ham and cheese toastie to new heights with the additon of Dijon mustard, plus a sweet and jammy caramelised onion relish. Drool! DAIRY FREE TREAT This cake is crazy... crazy delicious! Especially considering it’s made without eggs or butter. Moist and ultra-chocolately, it might just become your new favourite!…
our top meals at a glance
Easy chicken Kiev tray bake p91 Sushi salmon patties p52 Beef & coconut curry p45 Gluten-free bolognaise bake p82 Cheeseburger nachos p53 Best-ever roasted sweet potato salad p46 One-pot Baja chicken p56 Apricot salmon tray bake p62 Prawn & salmon mornay pie p69 Creamy garlic prawn risoni p54 Easy slow cooker chicken tacos p91 Creamy chicken & ham lasagne p60 One-pan chicken & gnocchi p90 Steak Diane meatloaf p62 Sweet potato curry p55 Parmigiana tray ‘bake’ p90 Braised chicken drumsticks p46 Garlic bread potato bake p45…
cook the cover
“This stunning fault line cake is a choc lover’s dream — and you’ll be surprised by how easy it is!”Michelle Southan let’s go! chocolate fault line cake serves 20 | prep 1 hour 30 mins (+ chilling time) | cooking 50 mins 450g (3 cups) plain flour645g (3 cups) caster sugar90g (¾ cup) cocoa powder3 tsp bicarbonate of soda1½ tsp baking powder1 tsp salt3 eggs375ml (1½ cups) buttermilk375ml (1½ cups) vegetable oil375ml (1½ cups) hot water2 tsp vanilla extract4 x 125g pkts Baci Perugina Original Dark chocolates, unwrapped45g (¼ cup) whole roasted hazelnuts, coarsely chopped buttercream 300g bought pasteurised liquid egg whites500g (2⅓ cups) caster sugar650g unsalted butter, at room temperature, chopped180g dark chocolate, melted, cooled slightly50g (½ cup) cocoa powder, sifted 1 Preheat oven to 180°C/160°C fan force Grease three 20cm (base measurement) round cake pans…
cook the cover & win $5000 in cash!
get set for endless oohs and ahhs as you wow friends and family over Easter with this jaw-dropping Baci chocolate fault line cake. Make sure you snap a picture of your choc creation and enter it in this month’s Cook the Cover competition for your chance to win a sweet $5000, thanks to Baci Perugina. “Impress me with rich chocolate icing, a distinct fault line through the midde and neat decoration on top.”matt preston CELEBRITY JUDGE SEND IN YOUR ENTRIES BY 11 APRIL Terms and conditions: Entries open 00:01 (AEDT) 18/03/21 and close 23:59 (AEST) 11/04/2021. Open to Australian residents only. Winners determined 14:00 (AEST) 18/04/21 at News Life Media Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au magazine June 2021. Total prize pool valued at $5000…
cook the cover some fave entries
“If the #tastemagcover was in a 2021 Zoom meeting.”THETREEEEEHOUSE“What a yummy gorgeous dish to make and eat!”CINITELCREATIVE“Mum’s special brandy seafood sauce makes this salad.”ZEDEMEN99 #tastemagcover “It looked amazing and tasted just as good!”KATE ROGERS“I loved your 7-layer retro prawn cocktail so much that I made it for a second time.”CAROL TANG“My first Cook the Cover entry… who wants this bad boy? Because there’s no way I will be able to eat even ¼ of it!”BATAVIACOASTFOODIES“I wasn’t happy with my first attempt so had another go.”SALLY_WHEELER…
