Table of contents for September 2020 in Taste.com.au

Cue the Tinker Bell music. We’re bringing the magic from taste HQ to you and it all starts in your oven! I don’t know about you, but it feels like a solid month of baking is just what we need right now. There’s something about that moment when the oven is preheating and you pick up that wooden spoon - it feels like wizardry, right there in your hands! Case in point, this month’s cover star, the triumphant Fruit Tingles cake (see page 12). The fact that you can conjure up this masterpiece from what are essentially basic ingredients is a wonder in itself. And remember before the troops swoop, be sure to snap, post and hashtag #tastebaketheissue for your chance to win. Follow the Bake & Win symbols to…

DRINK TO YOUR STATE Keep up your spirits and get to know the Aussie flora with the new Native Spirits botanical gins. Partnering with five independent distilleries across five states, these small-batch gins honour the uniqueness of their own state by infusing each gin with Locally sourced botanicals. For example, South Australia features cinnamon myrtle, New South Wales has hints of wild strawberry gum, while Queensland infuses with blood Lime. Celebrate your state with the range, available at Liquorland, First Choice Liquor Market and Vintage Cellars for $50. feeling rosy Make your kitchen fit for royalty with the elegant Rose Gold Collection from Morphy Richards. Each toaster and kettle features rose gold trims for that little touch of opulence. Available in Black, White, Ocean Grey and Midnight Blue sets, the…

BEST OF SEPTEMBER fruit banana blood orange lemon navel orange pink grapefruit vegies broad beans ginger globe artichoke parsnip silverbeet snow peas herbs dill chervil kaffir lime leaves tarragon caramel pineapple slabs A fruity slice of nice. Place 50g butter, ⅓ cup brown sugar and ¼ cup fresh lime juice in a large frying pan. Stir over Low heat until combined. Simmer, stirring occasionally, for 3 minutes or until slightly reduced. Increase heat to medium-high. Cook four 1cm-thick pineapple slices for 3 minutes each side. Transfer to plates. Repeat with 4 more slices. Top with vanilla ice-cream, if you like. Drizzle over sauce. Sprinkle with shredded coconut and finely grated lime rind. GREEN SHALLOTS KNOW-HOW Green shallots (aka scallions or green onions) are part of the allium family. Different to…

Species vary, but gram-for-gram salmon typically has around three times the calories of mussels due to its higher fat content. It has over 10 times the overall fat, but also over six times the healthy omega-3 fats. It’s a better source of protein, potassium, vitamin B3 and vitamin D, and also has less salt. Mussels are particularly mineral rich with over 50 times the iodine, 15 times the calcium, over 10 times the iron, over six times the zinc, over three times the selenium and twice the magnesium. Concerns have been raised about the level of antibiotics given to some farmed salmon, but these concerns do not exist for Australian farmed mussels. Coconut sugar – made from the sap of the flower bud stem of the coconut palm – has…

eating seasonally and simply is at the core of my cooking. This book is divided into four chapters, because the comings and goings of ingredients is what excites me in the kitchen. It is time to return to the seasons, cook simply and celebrate the beauty of food. My overarching motive is that food in season tastes so much better. I never go to the farmers’ markets with a shopping list. Instead, I search for what looks interesting or perfectly ripe and ready. When a particular ingredient is around, it is enjoyed and celebrated. Only once I’m home do I decide what I will cook. Going without something for nine months of the year and then indulging in it for three is an incredible thing. Food and family are so…

HONEY, HONEY! Why didn’t we think of this amazing combo? Capilano’s new Choc Honey Spread is made from just two ingredients – 100 per cent pure Aussie honey and sustainably sourced cocoa, whipped into a creamy treat. It’s nut free, making it great for kids’ lunch boxes or to spread on toast. Find it in supermarkets nationally for $7. cow-free coffee Who needs a barista when you can whip up a smooth and creamy dairy-free coffee yourself? The new plant-based latte range from Nescafe Gold will have a cuppa in your hand in minutes. There are three latte flavours to choose from: Coconut, Almond and Oat. They’re made with a high-quality blend of Robusta and Arabica coffee beans and are suitable for vegans. Find the range in supermarkets for $6.30.…

NEW IN THIS ISSUES! Check out our new features taste DINNER REVOLUTION Your ultimate go-to hub for easy dinners is here! Starting off in this issue is our new Dinner Revolution section, which brings you super-easy, three-step meals to transform your dinner rush hour forever (see page 35). Hover your phone camera over this code For all the cool new tools online turn on your phone camera and hover over this code or go to taste.com.au/dinner. SO HOT! right now Also new in this issue is a whole section devoted to Fun Cooking. And who better to kick it off than Matt Preston? After years of spinning new versions of the world’s greatest dishes, we’re excited about his new column, So Hot! Right Now. It brings to life the hottest…

SEND YOUR ENTRIES BY 6 SEPTEMBER calling all bakers! HERE’S HOW IT WORKS Make and photograph any of the baking recipes in this issue marked with the Bake & Win symbol for a chance to win an iconic, retro-style Smeg FAB fridge in one of four colours. Designed and manufactured in northern Italy, this fridge will add colour and personality to your kitchen. The winning entry will be chosen by our Bake the Issue judging panel: taste editor-in-chief Brodee Myers, taste food director Michelle Southan and celebrity judge Matt Preston. The judges are on the hunt for A+ baking technique, styling and presentation. This could be you! look for this symbol It’s your cue to start baking! Here’s what to do: bake & win SHARE IT: Share a photo of…

the hunger for mexican vego meals is on the rise! creamy chicken is always a dinner winner it’s the cobification of the nation, so get on board with beef strog cob! garlic bread doughnuts Cheese. Garlic bread. Doughnuts. Make these morsels and you’ve hit the snack-time trifecta! makes 20 | prep 25 mins (+1 hour 30 mins resting) | cooking 10 mins 80ml (⅓ cup) milk, lukewarm 2 tsp (7g sachet) dried yeast ½ tsp caster sugar 300g (2 cups) plain flour 1 tsp table salt 60g butter, melted, cooled 2 eggs, Lightly whisked 20g (¼ cup) finely grated parmesan 2 tbs finely chopped fresh continental parsley leaves Vegetable oil, to deep-fry filling 40g butter 4 large garlic cloves, crushed 125ml (½ cup) thickened cream 140g (1½ cups) finely grated…

“Prep dinner in 10 minutes with quick slicing and dicing, and ready-to-go ingredients.”Michelle Southan cheat’s lamb biryani tray bake serves 4 | prep 10 mins | cooking 35 mins E GF 2 lamb racks (6 cutlets on each rack), French-trimmed ½ cauliflower 450g pkt microwave basmati rice 60g (¼ cup) gluten-free tikka masala curry paste 1 tbs olive oil 95g ½ cup) raisins 2 tbs flaked almonds Natural yoghurt and fresh coriander sprigs, to serve Lemon wedges, to serve (optional) 1 Preheat oven to 220°C/200°C fan forced. Cut each lamb rack in half crossways to make 4 racks. Cut the cauliflower into florets and heat rice following packet directions. 2 Arrange Lamb on a baking tray. Add the cauliflower and spoon curry paste over top. Drizzle oil over the lamb…

vitamin booster We’ve Left the crust off all together in this Low-caL quiche. Eggs are not only packed with protein, they also contain valuable vitamin D, essential for healthy bones and regulation of the immune system, B vitamins, iron and choline, for healthy brain function. Roasted pumpkin and red capsicum provide a good dose of betacarotene, an important antioxidant responsible for their bright colours and which may protect against certain cancers. See our wine suggestion on page 123 low-fat filo These minis make the perfect healthy Lunch or Light dinner with a few easy swaps. We’ve traded regular shortcrust pastry, which is high in saturated fat, with Low-fat filo pastry, and Lightly sprayed with extra virgin olive oil rather than brushing with butter. Cheddar has been switched for protein-packed cottage…

hundreds & thousands biscuit cake serves 25 | prep 1 hour (+ cooling) | cooking 45 mins 450g (3 cups) plain flour 1 tbs baking powder ½ tsp table salt 230g unsalted butter, chopped, at room temperature 370g (1¾ cups) caster sugar 4 eggs 1 tbs vanilla extract 250ml (1 cup) buttermilk, at room temperature 200g pkt Arnott’s Hundreds & Thousands biscuits Hundreds and thousands, to decorate buttercream 330g unsalted butter, chopped, at room temperature 375g cream cheese, chopped 750g (5 cups) icing sugar, sifted 2 tsp vanilla extract Pink gel food colouring, to tint 1 Preheat oven to 180°C/160°C fan forced. Grease two 20cm square cake pans. Line the base and sides with baking paper. Sift flour, baking powder and salt into a bowl. 2 Use a stand mixer…

Store this decadent slice in an airtight container in the fridge for up to five days. neapolitan crackle marshmallow slice makes 18 pieces | prep 30 mins (+ 3 hours chilling & setting) | cooking 15 mins 175g (5 cups) Kellogg’s Rice Bubbles 150g (1 cup) pure icing sugar 70g (⅔ cup) desiccated coconut 2 tbs cocoa powder, sifted 250g Copha, chopped 520g pkt white and pink marshmallows 60ml (¼ cup) milk Pink food colouring, to tint 200g white chocolate, finely chopped 1 tsp vegetable oil Ferrero Raffaello chocolates, halved, to decorate 1 Grease a 20cm square cake pan and line the base and sides with baking paper, allowing the paper to overhang the sides. 2 Divide the Rice Bubbles, icing sugar and coconut between 2 bowls. Add the cocoa…

croissant vanilla slice serves 12 | prep 15 mins (+ cooling & 2 hours chilling) | cooking 10 mins E 1 Preheat oven to 180°C/160°C fan forced. Place croissants on a large baking tray. Bake for 5 minutes then transfer to a wire rack to cool (they will become crisp on cooling). 2 Use a balloon whisk to whisk the custard powder, caster sugar and 60ml (¼ cup) milk in a saucepan until smooth. Stir in the cream and remaining milk. Place over medium- low heat and cook for 10 minutes, whisking slowly then more vigorously as the mixture thickens and comes to a simmer. Continue to cook, stirring constantly, for 1 minute. Whisk in the butter and vanilla until combined. 3 Pour the custard mixture into a heatproof bowl.…

Mr. Riggs 2018 The Magnet Grenache, $30 The thing with a good guality, juicy grenache made from old grape vines, Like this one, is that it goes so weLL with so many food options. It’s vibrant. It’s generous. It’s ready to party! DRINK IT WITH meatballs, pasta, tray bakes. Oliver’s Taranga 2020 Chica Mencia Rosé, $25 Made from the rare Spanish Mencia grapes (pronounced ‘men-thee-a’), this dry, Lifted rosé is all about watermelon rind and Turkish delight. It tastes a bit Like those hibiscus flowers you throw into your bubbly. DRINK IT WITH pork, chocolate cakes. Vasse Felix 2018 Classic Dry Red, $19 A no-fuss, fabulous red from the Margaret River region that punches well above its weight. Made predominantly from shiraz (98 per cent) and a splash of malbec,…

tomatoes are a kitchen essential and bite-sized cherry tomatoes are ideal for tossing into salads, pastas and quiches or used on pizzas. They’re also a healthy snack for kids. Growing cherry tomatoes means you can pick them at their sun-ripened and sweetest best. Dwarf varieties, such as ‘Tiny Tim’, are perfect for growing at home in pots, troughs and window boxes. Sow the seed in September to enjoy in just 12 weeks. step-by-step tomatoes * In the vegie patch, find a warm spot that gets at Least six hours of sunshine each day. Enrich the soil with organic soil improver. * For tomatoes in pots, choose a well-drained container at Least 30cm in diameter, position it in a nice sunny spot and fill with good-guality potting mix. * You can…

Try these easy ham and cheese snacks for a quick bite. “This was our first ‘no pastry’ cook in the pie maker, and hubby’s mind is blown! He is now looking up different pie maker recipes! Delish, quick and a hit with the teens.” @AUSGIRLNIKKI “Easy and delicious. Fairly quick to whip up and super tasty. Will make again.” @NACHODAN This lower-GI version of garlic bread is genius! “Very easy. Family enjoyed this with steak and veg.” @MARKKAYM “Very yummy.” @CAMTER “Fun way to mix up the roast potato side and who doesn’t love the combo of garlic, cheese and butter?! So simple to make.” @AMCD This cheesy parmigiana is served with cauli mash. “Delicious. I make mine without the crust and put it all together in the air fryer.…

WELCOME to the revolution We’ve made weeknight cooking even easier in our brand new section! These family meals are all ready in just 20 minutes or less. Plus, we’ve costed each one - Look out for the new symbols. Try our cheesy Mexican casserole, our frying pan spin on gozleme, chicken nugget tacos or wasabi fish burgers - all done in three easy steps. Now, start off with these super-speedy chicken yakisoba noodles. chicken nugget & corn tacos serves 4 | prep & cooking 20 mins Q E 700g frozen chicken nuggets Vegetable oil, to shallow-fry, plus 1½ tbs, extra 450g frozen corn kernels 2 garlic cloves, crushed 1 tbs reduced-salt spice mix for burritos 4 qukes (baby cucumbers), thinly sliced 1½ Limes, rind finely grated, plus extra lime wedges,…

skin-boosting PORRIDGE Serve up this healthy brekky bowl - it’s only 311 calories! Combine ½ cup rolled oats, ½ cup almond milk, ¼ cup water and ¼ tsp cinnamon in a small saucepan. Bring to a boil over medium-high heat. Reduce heat. Cook, stirring often, for 3-4 minutes or until thick and creamy. Transfer to a bowl. Top with sliced rounds of ½ peeled orange, ½ cup fresh or thawed frozen berries, 2 finely chopped brazil nuts, 1 tbs pomegranate arils, 2 tsp pepitas and more milk.…

vegan mango jelly slice makes 24 pieces | prep 30 mins (+ cooling & chilling) | cooking 20 mins LC 4 Weet-Bix 80g (½ cup) wholemeal spelt flour 65g (¾ cup) desiccated coconut 50g (¼cup) coconut sugar 1½ tsp ground cinnamon 1 tsp baking powder 90g Nuttelex Olive spread, melted Fresh passionfruit pulp, to serve (optional) custard 35g (¼ cup) cornflour 250ml (1 cup) canned coconut milk 250ml (1 cup) unsweetened almond and coconut milk 2 tbs pure maple syrup 3 tsp vanilla bean paste mango jelly 1 sachet Vegetarian Jel-lt-ln powder (see tip) 185ml (¾ cup) cold water 400g frozen mango, thawed 2 tbs pure maple syrup 1½ tbs fresh lime juice 1 Preheat oven to 180°C/160°C fan forced. Grease and Line base and sides of a 16…

focaccia ART This loaf is as pretty as a picture! Stir 1 tsp instant dry yeast and a pinch of sugar into 1 cup lukewarm water. Set aside for 5 minutes or until frothy. Combine 2 cups plain flour and 1 tsp salt in a bowl. Make a well in centre. Add yeast mixture. Stir for 2 minutes or until dough is sticky. Pile onto a lightly oiled 20 x 30cm rimmed baking tray. Cover loosely and set aside for 30 minutes to rise. Drizzle over 1 tbs olive oil. Use fingertips to spread dough to fill tray. Set aside for 30 minutes. Preheat oven to 200°C/180°C fan forced. Decorate dough with vegetables and herbs (see picture for ideas). Bake for 25 minutes or until golden. Season and slice to…

a re you one of the thousands of Aussies who have bought a pie maker? This is the book for you! There’s more to the pie maker than just pies. In our exciting new cookbook you’ll also find recipes for quiches, doughnuts, hash browns, tarts, sausage rolls, cheesecake bites, muffins, scones - even French toast! Choose from our breakfast, snacks, mains and desserts to find a recipe for any occasion. Some cook in just five minutes, while others take a bit longer. All use readily available supermarket ingredients and are, dare we say it, easy as pie. So have a flip through, choose whatever takes your fancy and get cooking with Australia’s favourite new appliance! And share what you make with us by posting a photo on our Facebook or…

Fill martini glasses with whipped mascarpone cream, doughnuts and spike it with coffee liqueur and vodka for a dazzling dessert cocktail! It was a truly brilliant person who decided that rather than having a pre-dinner cocktail and then a post-dinner coffee, we should mix them together to make an espresso martini. Well, | can’t take credit for that, but I’ve managed to take it one step further and turned this genius cocktail into a dessert. After all, you shouldn’t drink on an empty stomach! For the doughnuts, choose your own adventure - either make these quick ones using a packet mix and a doughnut tray or, if you’re short on time, buy them ready-made from the supermarket. I’ve also added a hint of tiramisu to the mix, along with silky…

passionfruit cream QUICKIE Display your passion for fast desserts! Crush 8 Anzac or Granito biscuits and divide among the bases of four 1 cup serving glasses. Divide 1 cup passionfruit curd among the glasses and smooth the top. Whip ¾ cup thickened cream in a bowl to soft peaks then spoon over the top of the curd. Finally, crumble 2 mini meringues over the top of each glass. Serve immediately. If you want to prep ahead to serve later, stop after spooning over the cream and place the glasses in the fridge for up to 4 hours, crumbling in the meringue just before serving. Replace passionfruit curd with lemon curd, if you prefer.…

Michelle Q Can I keep berries and dried fruit from sinking to the bottom of cakes and muffins? Berries and dried fruits, such as sultanas, have a very fine layer of moisture on the outside, which makes them sink to the bottom of the cake or muffin mixture during baking. A super-easy fix for this is to toss the fruit through the flour mixture to lightly coat, before adding the liquid ingredients. This helps absorb the moisture on the outside of the fruit and keep it well dispersed throughout the cake or muffin mixture. Matt Q What are the best apples for baking? The Bromley is the ultimate cooking apple, but almost impossible to find in Australia, so look for a nice tart apple with a good crisp texture if…

Lighthouse Bread & Pizza Plain Flour, $3.75 This is our food director Michelle Southon’s go-to for making bread. It has a slightly higher protein ratio, creating a Lighter texture and more volume during proving. Queen Organic Vanilla Bean Paste, $16.50 For when you wont a really rich vanilla bean flavour, this is worth splashing out for - you only need a Little, so the 140g tube will Last and Last. It’ll give that Lovely speckled Look of vanilla bean in creamy desserts, baking, whipped cream and icing. Nestlé Plaistowe Premium Dutch Processed Cocoa, $6 This is darker and richer than normal cocoa powders, so if you’re after a more intense chocolate flavour in a cake, this is the pick of the cocoas! It has a fine consistency, which also makes…

For all advertisinq enquiries, call (02) 8045 4734. WHEN THE CHIPS ARE UP SunRice Brown Rice Chips are made with Australian brown rice and seasoned to perfection to create a deliciously different chip – great for dipping or eating straight from the bag. What’s more, they’re gluten free. Available in Sea Salt, Smokehouse BBQ & Paprika, and Wild Rice. Go to sunrice.com.au. SIMPLE PLEASURE Peanut butter fans are sure to go nuts for the latest addition to Bega’s range. Bega Simply Nuts is made from 100 per cent Aussie peanuts, a pinch of sea salt and … that’s it! Go to begapeanutbutter.com.au/simply-nuts. CHEESE, PLEASE! Once the most popular cheese in the world, Edam is still very much in demand with families. Frico Edam Mild is a soft and creamy cheese…

baked bounty bars with choc-berry sauce makes 6 | prep 10 mins | cooking 15 mins Q E 1 sheet frozen puff pastry, just thawed 3 x 56g Bounty chocolate bars 1 egg, lightly whisked 200ml thickened cream 150g white chocolate, coarsely chopped 85g (¾ cup) frozen raspberries, thawed Pure icing sugar, to dust 1 Preheat oven to 200°C/180°C fan forced. Place a non-stick baking tray in the oven to preheat. 2 Cut the pastry sheet in half then slice each half into thirds crossways to make 6 rectangles in total. Working with 1 rectangle, with a short side closest to you, place 1 Bounty bar piece along the short side and roll up until Bounty is just enclosed. Trim the excess pastry at the end. Fold sides under to…