category_outlined / Food & Wine
Taste.com.au
October 2019From 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 THIS ISSUE
it’s green season
just like Elton, Mariah and Whitney, salad is the backup singer that became a superstar, and it’s one of the great transformations of the food world. It wasn’t long ago that salad for dinner was strictly for supermodels. The rest of us called it ‘rabbit food’ and it was well down the top 40 list. Now it’s shot to number 1 and it gets bigger every year. Salads are our go-to family fave. Salad season starts in earnest now, so this issue – our Green Label Edition – we’re dishing up a range of amazing new riffs on salads, guaranteed to be the stars of spring and summer. For me, a great salad is a perfect balance of sweet, salty, chewy, smooth and crunchy. It’s got a just-right drizzle of sauce…
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 & feature writer Imogen Rafferty multimedia/video Jade Dunn & Mim Stacey DIGITAL general manager – digital development, News DNA Gemma Battenbough 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 Elizabeth Hamilton & Lucy Tootill (02) 9078 6425 elizabeth.hamilton@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…
must-see videos!
Basic beef burgers A foolproof recipe just like the good old Aussie milk bar burger. How to: prepare salmon How to achieve cripsy-skinned restaurant-style salmon at home. Condensed milk fudge swirl brownie Try not to drool as you watch this gooey gorgeous brownie method! How to: prepare pineapple Check out our tried and tested prep that is so simple to do. Pie maker hash browns You will never go back once you taste the fresh potato difference. How to: pack lunches for school Heaps of tips to help avoid sandwiches that go soggy!…
let’s go!
nacho bowl with fajita chicken makes 1 bowl | prep 30 mins (+ 30 mins marinating) | cooking 55 mins 2 chicken tenderloins1 tsp fajita spice mix2 tbs olive oil1/2 red onion, cut into wedges1/2 red capsicum, deseeded, coarsely chopped125g can black beans, rinsed, drained2 tsp fresh lime juice100g sweet potato, peeled, cut into 5mm-thick slices1/2 baby cos lettuce, thinly shredded1/2 small avocado, thinly sliced4 small cherry tomatoes, halvedSour cream, to serve1/2 Lebanese cucumber, peeled into ribbons, to serveFresh coriander sprigs, to serveThinly sliced fresh jalapeño chilli, to serve nacho bowl170g pkt Doritos Nacho Cheese corn chips160g (2 cups) shredded 3 cheese blend 1 Place tenderloins in a glass or ceramic bowl. Sprinkle with spice mix and 2 tsp of the oil. Toss to coat. Cover with plastic wrap. Place in the fridge…
here’s how
tip 1 When lining your ovenproof bowl with foil press into the sides of the bowl to make it as smooth as possible. This will help stop the foil getting stuck to the side of your corn-chip structure. tip 2 Spread the bag of corn chips on a tray, so you can sort through them easily. When you make the first layer, lift the chips and make sure some cheese goes between each corn chip. tip 3 To make the second layer, secure corn chips in between the layer of chips on the side of the bowl. Then sprinkle more cheese in between those chips. You can use broken corn chips to fill holes. tip 4 The final layer is the trickiest stage. Try different chips to fit the spaces best. Make sure when you sprinkle over…
you’ve never had pizza this gouda
“Gouda is made traditionally with fresh cow’s milk, is soft and creamy, with balanced intensity.” Feed a party of 10 in half an hour with this impressive spin on an old favourite. This healthy alternative is the perfect solution to keep friends and family satisfied. Eggplant bases provide an opportunity to showcase the delicious, sweet tomatoes accompanied by the melting, creamy Frico Gouda cheese. Frico Gouda is ripened for up to 4 weeks, the natural maturing provides a balanced intensity. The perfect partner for this tasty snack. EGGPLANT PIZZAS SERVES 10, PREPARATION TIME: 5 MINUTES COOKING TIME: 25 MINUTES 2 large eggplants, sliced 2.5 cm thick1 jar tomato pizza sauce20 slices Frico Gouda cheese120g cherry tomatoes, sliced1 cup fresh spinach1 teaspoon sea salt½ teaspoon chilli flakes Preheat oven to 220°C. On two baking trays arrange…
