taste.com.au Cookbooks


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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4 Números

en este número

1 min.

“More than just the tip of an iceberg!” Let’s face it, the iceberg lettuce has been the go-to green for an Aussie salad for way too long. That’s why, at taste.com.au, we are giving it a toss! Instead, we want to give you a huge boost of inspiration to make your salads sing – whether they’re a weekday side, the main event or a show-off entertainer. This cookbook brings you salads for one or two, salads for the health-conscious, easy mix-ups for those short on time, pasta and meat creations that fill you up, and platters that are designed to impress any house guest. Think of super veg bowls teeming with healthy greens and grains, and pasta and rice sensations sprinkled with salad vegies in a kaleidoscope of colour. And, for the meat lovers,…

11 min.
better for you

vegan roasted cauliflower salad serves 4 | prep 10 mins | cooking 25 mins 1.2kg cauliflower, cut into small florets185ml (¾ cup) vegan buffalo wing sauce150g mixed salad leaves2 Lebanese cucumbers, halved lengthways, sliced1 avocado, cut into wedges95g (1 cup) lightly salted roast chickpeas ranch dressing 125ml (½ cup) vegan aïoli1 tsp chopped fresh dill, plus extra, to serve 1 Preheat oven to 220°C/200°C fan forced. Place the cauliflower and half the buffalo sauce on a large baking tray and toss to coat. Roast, turning once, for 20-25 minutes or until tender. 2 To make the dressing, whisk the aïoli, dill and 1 tbs water in a bowl until smooth. 3 Pour remaining buffalo sauce over the cauliflower and toss to coat. Arrange salad leaves, buffalo cauliflower, cucumber and avocado on a serving platter. Drizzle over half…

16 min.
protein proud

cajun barramundi & corn salad “This was a nice, light meal. The mango is a good combo with the spice rub on the fish.” pclark” serves 4 | prep 10 mins | cooking 10 mins 1½ tbs chopped fresh thyme leaves3 tsp smoked paprika3 tsp ground cumin1 lemon, rind finely grated, juiced4 (about 125g each) barramundi fillets, skin on2 corncobs2 bunches asparagus, trimmed1 long fresh red chilli, deseeded, finely chopped2 tsp extra virgin olive oil1 butter lettuce, leaves torn1 fresh mango, peeled, cut into cubes½ cup fresh mint leaves 1 Combine the thyme, paprika, cumin and lemon rind on a large plate. One at a time, place the barramundi fillets in the spice mixture, turning and pressing firmly to coat. 2 Preheat a barbecue grill or large chargrill pan on high. Lightly spray the corncobs,…

15 min.
pasta & rice

7-layer pasta primavera salad “We mixed it all together, so it didn’t look like the picture, but the flavours were great.” Cam Ter serves 8 | prep 20 mins | cooking 20 mins 4 bunches asparagus, trimmed, diagonally cut into thirds230g (1½ cups) frozen peas270g (3 cups) dried farfalle (bow tie) pasta500g zucchini, cut into 5mm rounds1 tsp dried oregano leaves½ tsp dried chilli flakes2 tbs extra virgin olive oil80g baby spinach40g (½ cup) shaved parmesan creamy lemon dressing 240g (1 cup) whole-egg mayonnaise200ml tub sour cream1 lemon, rind finely grated, juiced2 tsp Dijon mustard 1 Cook the asparagus in a large saucepan of salted boiling water for 3 minutes or until just tender. Use a slotted spoon to transfer the asparagus to a colander. Refresh under cold running water. Drain well. Transfer to a bowl…

14 min.
easy entertainers

creamy salmon potato salad serves 8 | prep 30 mins | cooking 20 mins 1.5kg kipfler potatoes, unpeeled300g green beans, cut into 3cm pieces1 small red onion, cut into very thin wedges1 lemon, rind finely grated300g ctn sour cream260g (1 cup) Greek-style yoghurt110g jar capers, drained, finely chopped2 tbs chopped fresh dill, plus extra sprigs, to serve100g baby spinach, plus extra, to serve2 x 150g pkt hot-smoked salmon4 radishes, very thinly sliced2 hard-boiled eggs, cut into wedges 1 Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 15-20 minutes or until just tender. Drain and set aside to cool. Cut crossways into 2cm-thick slices. Transfer to a bowl. 2 Meanwhile, cook the beans in a saucepan of boiling water…