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 / Food & Wine


January/February 2020

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.

United States
News Life Media Pty Limited
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11 Issues


1 min.
hello, new year!

Sometimes life at taste HQ feels like a constant stream of foodie triumphs (hello prawn-a-colada!). And the team just keeps lifting the bar higher. BUT, I can’t remember an issue that takes things to the level of the edition you hold in your hands right now! Let’s start with the latest creations from the genius that is our food director, Michelle Southan. There are so many reasons to fall at the feet of her Iconic Aussie Desserts (p103). Just looking at these showstoppers will bring back your best childhood memories. At the other end of the spectrum is our annual Eat Real 7-day Kickstart Plan. Year after year, nutrition editor Chrissy Freer lifts the bar higher on this complete meal plan for a week. This time she’s added a full shopping list and…

2 min.

EDITORIAL editor-in-chief Brodee Myers brodee.myerscooke@news.com.au editor & books editor Cassie Mercer food director Michelle Southan creative director Giota Letsios art director Natasha Barisa food editors Gemma Luongo & Tracy Rutherford 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 group digital editor Laura Simpson senior producers Rosalie Gordon & Kelly Pigram social media editor Stephanie Hua head of product & strategy Clementine Levingston senior product manager Sheryl Deubler ADVERTISING managing director, national sales Lou Barrett general manager, newsamp Renee Sycamore national marketing services & integration director Rebecca Sherrard nsw marketing services & integration managers Melinda Deluca & Donna Hodges (02) 8045 4734 donna.hodges@news.com.au nsw marketing services & integration specialists Pamela Jap, Anna Steele & Lucy Tootill (02) 8045 4674 lucy.tootill@news.com.au vic marketing services & integration director Eugene Loane (03) 9292 2286 eugene.loane@news.com.au vic marketing services…

1 min.
our top meals at a glance

1 min.
let’s go!

1 egg40g ( 1/4 cup) plain flour35g ( 1/2 cup) shredded coconut15g ( 1/3 cup) panko breadcrumbs12 green prawns, peeled, deveined, tails intact250g pkt microwave black rice2 large pineapples with crowns1 baby cos lettuce, finely shredded200g cherry tomatoes, halved2 green shallots, thinly sliced2 qukes (baby cucumbers), peeled into ribbons1 large avocado, halvedVegetable oil, to deep-fryBlack sesame seeds, to sprinkleSmall fresh coriander sprigs, to serve thai honey chilli sauce 80ml ( 1 /3 cup) honey80ml ( 1 /3 cup) sweet chilli sauce1 tbs fresh lime juice1 long fresh red chilli, deseeded, finely chopped…

2 min.
cook the cover

“Inspired by summer sun and cocktails by the pool, this fun dish was dreamt up on a tropical holiday that I wished would last forever.” prawn-a-colada with thai pineapple rice salad serves 4 | prep 30 mins (+ 30 mins chilling) | cooking 35 mins 1 To make the Thai honey chilli sauce, combine all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-5 minutes or until mixture thickens slightly. Set aside. 2 Use a fork to whisk egg in a shallow bowl. Place flour in a separate bowl. Combine coconut and breadcrumbs in another bowl. Holding a prawn by the tail, dip in flour and shake off excess. Dip in egg then in coconut mixture, pressing firmly to coat. Transfer to a plate. Repeat…

1 min.
here’s how

step 1 Holding each pineapple, pull 12 or so leaves out of crown and reserve. Remove crown as close to the base as possible. Cut pineapples in half crossways to make 4 halves. step 2 Slice two 1cm-thick discs from 2 of the halves. Cut the 2 discs into quarters to chargrill, skewer then use to decorate. step 3 Use a small sharp knife to cut a 1cm-wide border around the edge of the pineapple halves. step 4 Score the pineapple flesh. This makes it easier to remove. Go for chunky pieces to add to the rice salad. step 5 Use a metal spoon to scoop out pineapple. Repeat the process until you are left with a pineapple bowl.…