Table of contents for April 2016 in Taste.com.au

What is it with chocolate? You want comfort – you want chocolate. You want happiness – you want chocolate. You want to feel love, or give love – chocolate! Chocolate says, “If you eat me, life will be better”. Well, that’s what it’s been yelling to me, from my office wall, for the past four weeks. Every month, as each issue comes together, the mag pages are pinned to the wall beside my desk, until the whole issue is looking me in the face. To see the entire magazine in a single brain-bending, drool-inducing glance is one thing. But, the Chocolate Issue… oh, the Chocolate Issue. Let’s just say, I had more than a few desk-smacking “yes, Yes, YES” Meg Ryan moments a la When Harry Met Sally. Velvety, fudgy,…

“ Get my at tention with defined zebra stripes, smooth, glossy ganache and perfect choc curls!”matt preston CELEBRITY JUDGE Calling all bakers! Ready to try your hand at our Chocolate Zebra Cake? Share a pic of your version with us and you could win an amazing KitchenAid baking prize pack. The major prize winner will receive a KitchenAid Artisan Stand Mixer, White Chocolate Ceramic Bowl, Springform Pan, set of two 6-cup Muffin Pans, Square Pan, Loaf Pan and Cake Pan, valued at $1,212.75. And if that’s not enough to get you heading to the kitchen, five runner-up winners will take home a 9-speed KitchenAid Hand Mixer worth $199! two ways to enter email it: Send a photo of your creation, with your name, address and telephone number to us at…

heart of gold If you’ve ever fancied a taste of a dark, single-origin Cuban that’s vegan and has been brushed in 35-carat gold, this is the egg for you. The Single Origin Dark Chocolate Egg 2016, $38 – which is really two eggs in one – was created by sweet artist Darren Purchese of South Yarra’s Burch & Purchese Sweet Studio in response to an increasing demand for vegan sweet treats. Visit burchandpurchese.com for more details. bowl me over Hats off to DOIY Design for this delightful Bowler Hat Colander, $29.95. If you can hold off from popping it on your head (you’re one up on us), it will become a gentleman’s best friend for draining pasta or rinsing salad leaves. Very civilised! Available from until.com.au choc-top trivia We know…

shopping list 1.1KG BONELESS LAMB LEG $204 CHICKEN MARYLANDS $10320G RINDLESS BACON $4.95500G PKT ORECCHIETTE PASTA $2.00100G PARMESAN $2.00300ML CTN CRÈME FRAÎCHE $5.958 PARSNIPS $8.00600G BRUSSELS SPROUTS $6.501 BUNCH FRESH THYME $3.001 BUNCH FRESH CONTINENTALPARSLEY $3.00TOTAL: $65.40 kitchen staples • brown onions • garlic • butter • eggs • red wine • extra virgin olive oil • white wine • salt-reduced chicken stock • sea salt flakes • plain flour crying leg of lamb with parsnips & sprouts serves 4 | prep & cooking 1 hour 3 garlic cloves, chopped 1 tsp sea salt flakes 60ml ( 1 /4 cup) extra virgin olive oil 1.1kg boneless lamb leg, fat scored 8 brussels sprouts, halved 4 (about 800g) parsnips, trimmed, peeled, halved lengthways 2 brown onions, peeled, cut into thick rounds…

Ferrero Rocher has Easter styling sorted with these tips make it magical Surprise family and friends with these fabulous Easter decorating ideas. • Make some cute cupcakes to brighten the table (see opposite page). • Are you planning a get-together? Make it even more delicious with sweet table settings. Scatter the table with gold – a few Ferrero Rocher chocolates. A rustic bird’s nest is a creative way to deliver Ferrero Eggs (see above). Have a Ferrero Rocher Bunny waiting to be munched in an Easter nest teacup (see top left) or go all out and dazzle guests with the mouth-watering Grand Ferrero Rocher (see left). It’s irresistible. • For more styling ideas, visit ferrerochocolates.com.au…

“I love eggs and the way you can do so many things with them! Coddled eggs are great to have in your repertoire – perfect for breakfast or a light lunch.”Manu Feildel “Add anything you like to these eggs!If you want to make this dish vegetarian,swap the bacon for roasted field mushrooms.”Manu Feildel manu’s coddled egg with creamed rocket serves 4 | prep 15 mins | cooking 30 minutes 30g butter 1 French shallot, finely chopped 50ml white wine 100ml chicken stock 100ml pouring cream 200g rocket leaves 4 large free-range eggs 4 rashers rindless bacon Sliced French baguette, toasted, buttered, to serve 1 Preheat the oven to 210°C/190°C fan forced. Lightly butter four 250ml (1 cup) ovenproof ramekins or saucepans. 2 Heat a frying pan over medium heat. Add…

The intense choc hit of this self-saucing pudding transforms a classic brownie base into a luxe dessert! panela sugar & brownie dough ice-cream makes about 1.25L | prep 15 mins (+ overnight chilling & 30 mins churning time) | cooking 20 mins 160g (1 cup) panela (rapadura) sugar 2 tbs water 375ml (1 1 /2 cups) milk 300ml pouring cream 1 cinnamon stick, broken in half 6 egg yolks 150g (1 cup) brownie packet mix 200g Plaistowe Premium Dark Chocolate, finely chopped 125ml ( 1 /2 cup) thickened cream 1 Place the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar melts. Set aside to cool slightly. 2 Heat the milk, pouring cream and broken cinnamon stick in a separate saucepan until…

Make the most of your microwave with this must-try treat! Combine 40g ( 1 /4 cup) self-raising flour, 2 tbs cocoa powder, 1 tbs brown sugar, 1 tbs shredded coconut and 1 tbs Nestlé Bakers’ Choice Dark Choc Bits in a 300ml heatproof mug. Add 1 /2 tsp vanilla extract and a pinch of salt. Gently stir in 60ml ( 1 /4 cup) vegetable oil, then 60ml ( 1 /4 cup) milk until combined. Place mug on a heatproof plate. Microwave on High for 1 minute 30 seconds. Top with a few mini marshmallows and microwave on High for a further 30 seconds or until cake is cooked through. Serve sprinkled with chopped roasted unsalted peanuts, topped with a scoop of vanilla ice-cream and drizzled with chocolate sauce.…

This has always been on my list to perfect. The combination of dense chocolate brownie fudge cake topped with light and fluffy mousse is my secret chocolate fantasy. Make it ahead to serve as the star of your next dinner party. Michelle Southan “This dessert is a chocoholic’s dream of rich,intense and delicious flavours! The trick to the super-shiny glaze? Liquid glucose, from the baking aisle.”Michelle Southan let’s go! dark chocolate mousse cake serves 12 | prep 45 mins (+ 7 hours chilling time) | cooking 40 mins you’ll need Chocolate heaven is yours in just six steps! dark chocolate (70% cocoa) plain flour sel f-raising flour caster sugar egg Plaistowe Premium Dark C hocolate liquid glucose cocoa powder hot water thickened cream but ter 60g Plaistowe Premium Dark Chocolate,…

it’s all about the right finish step 1 When making the collars for the Spotty Chocolate Easter Towers (see page 130), cut six pieces of GLAD Bake & Cooking Paper to size, following the recipe. Pipe the dots on the paper and lightly spread the dark chocolate over. step 2 Place in the fridge for 2-5 minutes until almost set, then wrap the strip around the cake. Return to the fridge until set. Once set, slowly peel back the paper. tips for holiday baking fun Easter is the perfect break to spend time with friends and family. Keep the kids entertained with these fun decorating activities. Wrapping your foodie gifts in GLAD Bake & Cooking Paper looks rustic and chic. Use tape to hold in place, then secure with twine…

REAL RETRO Blend, puree, crush, whisk, chop, mince and much more with the original stick blender. The Bamix was created in 1954 and comes with a 20-year warranty. For details, visit bamix.com.au baker’s delight The Nestlé Bakers’ Choice range has all your baking needs covered. Whether you’re making a perfectly iced cake using the Melts or Cocoa, or baking a batch of trusty choc-chip cookies with the convenient Choc Bits, there’s a product to suit every occasion. For more information and recipes, visit bakers-corner.com.au gone fishing Healthy and versatile, Sirena tuna not only tastes great, the fish are sustainably caught – one fish at a time, using the pole and line method. For more details, visit sirena.com.au GLAD TO HELP GLAD ClingWrap is a kitchen essential. Use it to prepare…

Budget-friendly menu Michelle Southan: “Easter at our house is a pretty special occasion and with a big family to host,these gorgeousluxe-for-less recipes are hearty and impressive without breaking the bank.” Fresh & light menu Katrina Woodman: “Easter is about getting together with friends and family, and of course,chocolate!I’ve kept my menu light,fresh and full of flavour,so there’s always room for cheeky eggs.” Make-ahead menu Alison Adams: “With a four-year-old running around, I really need to make sure everything is ready to go. Elements of this simply stunning menu can be made up to three days ahead. Brilliant!”…

new • Beurre Bosc pears• broccoli• brussels sprouts• chestnuts• lemons• mandarins• nashi pears• parsnips now • bananas• cabbage• carrots• cauliflower• corn• cucumber• eggplant• grapes• green shallots• kiwifruit• limes• mushrooms• passionfruit• pumpkin• red onion be quick • figs• papaya• persimmons• plums• rambutans the new ambrosia For a fresh spin on a classic dessert, layer marshmallows with whipped cream, passionfruit pulp and mandarin segments in a bowl. Top with toasted coconut. bacon & feta cabbage steaks Try this dressed-up starter! Preheat oven to 200°C/180°C fan forced. Grease a shallow baking dish. Cut a mini cabbage lengthways into 2cm-thick slices, leaving core intact. Place in prepared dish. Drizzle with olive oil. Roast, turning halfway, for 20 minutes or until golden. Cook thin strips of bacon and chopped hazelnuts in a frying pan over medium-high heat until crisp. Top cabbage steaks with crumbled feta and bacon mixture. Drizzle with maple syrup. Season. Sprinkle with baby sorrel. pumpkin & chickpea bake Place a…

We loved the vego Buddha Bowls feature (March 2016, p62) this month. Fresh, healthy and inspiring, I’ve been making my own twists to use what I have in the pantry. Bronte Waller I made the luscious Jelly Jaffa Cheesecake (Jan/Feb 2016, p52) for dessert on my husband’s birthday. Such a fabulous recipe – it was delicious! I had great fun making both of these recipes! My love of baking came from my late Nana, who used to have her kitchen table overflowing with slices, sponges and scones on every visit to her place. The colours of the Redskin Ice-cream Cake (Jan/Feb 2016, p54) were so striking that I had to give it a go, and my kids’ eyes lit up when I said I was going to make the Wagon…

choc-caramel mallow slice  makes 15 pieces | prep 15 mins (+ cooling time) cooking 30 mins 125g unsalted butter, at room temperature, chopped 100g ( 1/2 cup) caster sugar 2 eggs 150g (1 cup) plain flour 130g ( 2/3 cup) Nestlé Bakers’ Choice Milk Choc Bits 380g can Nestlé Top ’n’ Fill Caramel 500g white marshmallows 100g Nestlé Bakers’ Choice Dark Chocolate Chunks, melted 1 Preheat the oven to 180°C/160°C fan forced. Grease a 20 x 30cm (base measurement) pan and line with baking paper, allowing the sides to overhang. 2 Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the eggs, 1 at a time. Fold in the flour and choc bits. Press mixture into the prepared pan. Bake for…

pearl couscous with lemon mackerel  serves 4 | prep 10 mins | cooking 25 mins 200g (1½ cups) pearl couscous 1 ½ tbs extra virgin olive oil 1 red onion, finely chopped 2 garlic cloves, finely chopped Pinch saffron 125ml (½ cup) white wine 400g can cherry tomatoes 3 tsp fresh thyme leaves 3 x 115g cans King Oscar Skinless Mackerel Fillets Lemon Flavour, drained Fresh continental parsley, finely chopped, and extra thyme leaves, to serve Lemon cheeks, to serve 1 Cook the pearl couscous following the packet instructions. Drain. 2 Meanwhile, heat oil in a large frying pan over high heat. Add the onion and garlic. Reduce heat to low and cook, stirring often, for 10 minutes or until soft but not coloured. Add the saffron and wine. Simmer…

spaghetti pizza serves 4 | prep 10 mins | cooking 20 mins it’s a blitz! Save time, money and food waste with our fridge raid. crisper raid • 3 button, field or Swiss brown mushrooms, halved fridge raid • 250g cooked spaghetti pasta• 2 eggs• 25g ( 1 /3 cup) finely grated parmesan or pecorino• 2 (about 80g) bocconcini, torn, or sliced mozzarella• 3 slices pancetta, rindless bacon or salami, torn• 1 /2 cup fresh basil, oregano or continental parsley leaves pantry raid • 250ml (1 cup) tomato pasta sauce what we used up * button mushrooms * leftover spaghetti * eggs * parmesan * bocconcini * pancetta * basil 1 Preheat oven to 200°C/180°C fan forced. Grease a 30cm pizza tray. 2 Place spaghetti in a large bowl. Lightly whisk eggs and add to the spaghetti…

crispy fish with thai three-flavoured sauce serves 4 | prep 15 mins | cooking 10 mins 800g firm white fish fillets (such as barramundi, snapper or blue-eye trevalla), cut into 3cm pieces 40g ( 1 /4 cup) plain flour Vegetable oil, to shallow-fry 4 green shallots, white part thinly sliced, green parts cut into 3cm-long batons Fresh coriander leaves, to serve Steamed rice, to serve (optional) three-flavoured sauce 3 fresh long red chillies, coarsely chopped 6 garlic cloves, coarsely chopped 3 tbs tamarind paste (see tip) 2 tbs fish sauce 2 1  /2 tbs white sugar 1 tbs water 2 tbs vegetable oil 1 For the three-flavoured sauce, place the chilli and garlic in a mortar and use a pestle to bruise until a very coarse paste forms (it…

Sweet roast pumpkin is perfect with aromatic lamb. Roast the pumpkin and make the lamb ahead of time, ready to stuff and roast on the night. middle eastern stuffed pumpkins serves 4 | prep 20 mins | cooking 1 hour 20 mins 4 (about 400g each) small butternut pumpkin halves, deseeded 1 tbs extra virgin olive oil 1 /2 large red onion, finely chopped 2 garlic cloves, crushed 1 tbs ground cumin 1 tsp ground cinnamon 1 tsp ground allspice 1 tsp ground ginger 400g lamb mince 250ml (1 cup) tomato passata 2 tbs pomegranate molasses 50g ( 1 /4 cup) couscous 1 /2 cup fresh coriander, chopped, plus extra, to serve 200g ( 3 /4 cup) Greek yoghurt Seeds from 1 /2 pomegranate 2 tbs toasted pine nuts 1…

“Baking is such an act of nostalgic joy for me, as I’m sure it is for most people. There’s something wonderfully comforting about the sweet smell of a cake baking in the oven or waiting impatiently for a tray of biscuits to cool, even slightly, before you can steal a cheeky try. Though these days, I have to be quick with my gorgeous boy hovering expectantly for a taste!” This extract includes a few of my favourite chocolate recipes from the amazing new taste.com.au cookbook, Home Bake. The book includes much more to try yourself, such as classic Anzac biscuits and vanilla-berry layer cake, plus delicious flavour updates like Inside-out Lamingtons and Marion Grasby’s Kaffir Lime & Lemon Meringue Pie. So whether you’re baking for an afternoon tea, the school…

“This is my ultimate decadent dessert. The best bit is how simple it is! Go the extra mile and make the easy raspberry sorbet. It goes so well with the fudgy chocolate puddings.”Justine Scho field justine’s chocolate lava puddings makes 6 | prep 20 mins (+ 8 hours chilling time) | cooking 20 mins you’ll need… lemon juice frozen raspberries plain flour eggs unsalted butter cocoa powder caster sugar dark (70% cocoa) chocolate 200g dark (70% cocoa) chocolate, finely chopped 200g unsalted butter, chopped, plus extra, to grease Cocoa powder, to dust 4 eggs 4 egg yolks 100g ( 1 /2 cup) caster sugar 50g plain flour 15g cocoa powder, extra raspberry sorbet 600g frozen raspberries, thawed 215g (1 cup) caster sugar 100ml water 1 1  /2 tsp lemon…

Mud House Pinot Noir 2014 $24.99 Dark chocolate lovers rejoice! The mocha and cherry flavours in this Central Otago NZ pinot pair well with Easter treats. Langmeil Live Wire Riesling 2014 $20 This medium-sweet riesling is zippy, fresh and lively, and it’s the perfect pairing for anything dipped in white choc. Deviation Road NV Altair Brut Rosé $30 Wash down your Easter eggs with blushing pink bubbles that taste of rhubarb and strawberries, with a crisp, dry and complex finish.…

there are times when only chocolate ice-cream will do. So we’ve taken to the tubs of the more premium supermarket offerings and dug deep into their chocolatey depths. Here are the ones that should take pride of place in your freezer! salty caramel swirl Maggie Beer Chocolate & Salted Caramel Ice Cream 500ml $9.99 Like its namesake, this ice-cream should be classified an Aussie icon. Gorgeously fudgy chocolate ice-cream with that signature salty caramel hit. Love! choc chip chunks Ben & Jerry’s Karamel Sutra Core 458ml $13.99 A star among the new ‘Core’ range. Let it melt just enough to swirl the chocolate and caramel ice-creams together. super rich Ben & Jerry’s Chocolate Fudge Brownie 458ml $13.75 What can we say! Unapologetically decadent, this ice-cream is a mash-up of a…

Manu Give your eggs on toast a makeover this weekend with Manu Feildel’s Coddled Egg with Creamed Rocket, p74. Michelle Michelle Southan has perfected the Dark Chocolate Mousse Cake so you can add it to your Easter menu, p111. Katrina Food Editor Katrina Woodman serves up exciting new Weeknight Dinners that are easy and good for you, p27. Louise Try Louise Fulton Keats’ Chocolate Hazelnut Cupcakes with Avocado Icing for a guilt-free chocolate fix, p47. Matt Matt Preston’s rich Flourless Chocolate Cake with Prunes has a surprise ingredient: blue cheese! p64. Justine You’ll turn weak-at-the-knees and all gooey inside with Justine Schofield’s molten Chocolate Lava Puddings, p105. Chrissy Enjoy a hearty, healthy Easter lunch with Chrissy Freer’s low-cal Lamb Leg & Spiced ‘Rice’, p50. Georgia A savoury hot cross bun?…

“ This dessert is seriously addictive – try it and see!” indulgent “This dessert is any chocoholic’s dream! Gooey, fudgy delice pairs with intense choc-orange ‘crack’ for a deluxe treat.” light “ Bake up a batch of these choc cakes for a lighter treat.” “Get your fix without the guilt! My cupcakes taste much naughtier than they are.” Spoons at the ready! This choc delice is an all-time fave. this rich, moreish dessert has been on my menus over the years in many different guises. It can be served cut into rounds like we’ve done here (or cut into rectangles to serve more people!), or try baking it for a bit longer and serving as a brownie. I also make it as mousse – rather than baking it, place it…

“For me, Easter is about seafood, indulgence and family. This is a fun take on the hot cross bun that’s a little naughty, but by using wholemeal flour and packing in lots of leafy greens, there’s a little less guilt.”Georgia Barnes good friday fish burgers serves 4 | prep 10 mins | cooking 10 mins 1 Preheat the oven to 160°C/140°C fan forced. Place the flour in a bowl. Make a well in the centre and pour in the water. Whisk until smooth. Season. 2 Gently coat the fish in the batter. Pour enough oil to come 2cm up the side of a frying pan. Heat over medium heat until a cook’s thermometer reaches 180°C (when hot enough, bubbles should stream from the tip of a wooden spoon placed in…

While it seems as if every other recipe you see for chocolate cake these days is a flourless version, step back 150 years and chocolate cake in any form was virtually unknown. Some baking with chocolate was happening in 1764, but references are scant. The chocolate cake reached mass popularity at the end of the 19th century, when Devil’s Food cake and brownies were all the rage in Chicago. Before this, chocolate cakes were usually white or yellow pound cakes or sponges with chocolate icing. The flourless cake came later. The first flourless chocolate cake recipe in English was published in the LA Times in 1940 (Grace Turner’s Chocolate Soufflé Cake), followed by Dione Lucas’ recipe for Roulade Leontine in 1947, which was a gossamer-light, flourless, chocolate sponge roll filled…

Dessert is all wrapped up in these crispy wontons! Chop 200g soft-centred caramel chocolates into pieces (cut squares into quarters). Cut a banana into sixteen 7mm slices. Place a wonton wrapper on a work surface. Top with 3 choc pieces and a slice of banana. Run a wet fingertip around edge of wrapper. Bring points up into the centre. Pinch edges to seal. Repeat to make 16 wontons. Pour enough vegetable oil into a saucepan to come halfway up the side. Heat to 180°C over medium-high heat. Deep-fry wontons, in batches, for 1 minute or until golden. Drain on a plate lined with paper towel. Dust with cinnamon sugar. Drizzle with melted Nestlé Bakers’ Choice Dark Chocolate Chunks.…

say hello to your kitchen BFF step 1 When making the chocolate pie (see page 95), roll out the dough on a piece of GLAD Bake & Cooking Paper to prevent it sticking to the bench. Line the pan with the dough, then use the same paper for blind baking. step 2 For perfectly shaped ice-cream to top the pie, place scoops on a tray lined with GLAD Bake & Cooking Paper. Place in the freezer until ready to serve. helpful ideas for holiday cooking Easter is all about sharing beautiful meals (and eating chocolate eggs, of course). Enjoy your baking even more with these tips from GLAD. For steamed fish on Good Friday, place a fillet in the middle of a sheet of GLAD Bake & Cooking Paper. Top…

“Use your lunch break as it was intended! Step away from your desk, computer and phone, and enjoy your food without any distractions.” Associate Professor Tim Crowe” What if you could get a hundred times more enjoyment from your food without adding a single extra ingredient or calorie? Well, maybe not a hundred times the enjoyment, but close enough if you slow down and think about what you’re eating. Eating more mindfully is in the spotlight right now, it’s where eating meets mindfulness meditation. Although in this busy world it may be hard to remember to be mindful at mealtimes, put it into practice – there are many benefits to giving more thought and time to what goes into your mouth. Eating well is not just about the type of…

spotty chocolate easter towers makes 6 | prep 45 mins (plus cooling & 30 mins setting time) | cooking 25 mins 55g ( 1 /2 cup) almond meal 40g ( 1 /4 cup) plain flour 30g ( 1 /4 cup) dark cocoa powder 1 1  /2 tsp baking powder 70g ( 1 /4 cup) peanut butter 60ml ( 1 /4 cup) maple syrup 2 eggs 60g butter, melted 2 tbs milk 453g ctn Betty Crocker Creamy Deluxe Vanilla Frosting 60g dark chocolate, melted Small Easter eggs, to decorate spotty collar 50g white chocolate, melted 100g dark chocolate, finely chopped 100g dark chocolate melts 1 Preheat oven to 180°C/160°C fan forced. Grease bases of 6 straight-sided, 80ml ( 1/3 cup) silicone muffin pans and line with baking paper. Place pans…

spelt bread vs sourdough bread Spelt is a richer source of protein, fibre, calcium, iron and zinc than white wheat flour, making spelt a nutrient-dense alternative to regular white flour. Sourdough’s health benefits come from its long fermentation process, making it more digestible and lowering its glycaemic index. The fermentation also reduces phytates, which can affect nutrient absorption. To get the best of both, choose a sourdough spelt bread. winner: it’s a tie tomato sauce vs mustard Mustard has 10 per cent fewer calories and six times less sugar than tomato sauce. It also has seven times the calcium, five times the protein, three times as much fibre, iron and magnesium, and it’s a good source of the antioxidant selenium. Tomato sauce has less fat (it’s virtually fat free) and…