Table of contents for April 2021 in Taste.com.au

What is it with food obsessions, and the crazy things you do? Like tramping across Manhattan with blistered feet, in 40 degree heat, for that one famed takeaway dumpling joint. Or taking a return flight to Melbourne with a three-hour turnaround, purely to devour Supernormal’s legendary lobster roll. But of all the food obsessions, chocolate takes the cake. And so it was, on an Italian road trip, north of Rome, when my car took an impulsive swerve off the Autostrade, headlong into sleet, driving rain, nil visibility and slippery cobbled roads – all in the name of my favourite chocolate, Baci (‘kisses’) and its birthplace, Perugia. It was a hairy two-hour pilgrimage, but unwrapping that first hometown Baci, complete with its tiny love note (in Italian!) was amazing. Baci is…

“This stunning fault line cake is a choc lover’s dream — and you’ll be surprised by how easy it is!”Michelle Southan let’s go! chocolate fault line cake serves 20 | prep 1 hour 30 mins (+ chilling time) | cooking 50 mins 450g (3 cups) plain flour 645g (3 cups) caster sugar 90g (¾ cup) cocoa powder 3 tsp bicarbonate of soda 1½ tsp baking powder 1 tsp salt 3 eggs 375ml (1½ cups) buttermilk 375ml (1½ cups) vegetable oil 375ml (1½ cups) hot water 2 tsp vanilla extract 4 x 125g pkts Baci Perugina Original Dark chocolates, unwrapped 45g (¼ cup) whole roasted hazelnuts, coarsely chopped buttercream 300g bought pasteurised liquid egg whites 500g (2⅓ cups) caster sugar 650g unsalted butter, at room temperature, chopped 180g dark chocolate, melted,…

“If the #tastemagcover was in a 2021 Zoom meeting.”THETREEEEEHOUSE “What a yummy gorgeous dish to make and eat!”CINITELCREATIVE “Mum’s special brandy seafood sauce makes this salad.”ZEDEMEN99 #tastemagcover “It looked amazing and tasted just as good!”KATE ROGERS “I loved your 7-layer retro prawn cocktail so much that I made it for a second time.”CAROL TANG “My first Cook the Cover entry… who wants this bad boy? Because there’s no way I will be able to eat even ¼ of it!”BATAVIACOASTFOODIES “I wasn’t happy with my first attempt so had another go.”SALLY_WHEELER…

apple cup waldorf salads Cut tops from 4 red apples. Use a melon bailer to scoop out flesh, Leaving a 7mm thick shell. Coarsely chop the removed flesh and tops, discarding core. Combine chopped apple, 1 thinly sliced celery stick, ½ cup halved grapes and A cup chopped toasted walnuts in a bowl. Mix 2 tbs mayonnaise and 1 tbs fresh lemon juice together in a small bowl until smooth. Toss through apple mixture. Spoon mixture into apple shells and top with small celery leaves. BEST OF APRIL fruit avocadosbananascustard applesgrapespapaya vegies artichokesbroccolispinachsweet potato herbs bay leaveschivesparsleysagethyme ENGLISH SPINACHKNOW-HOW Adding spinach to your salads, pasta and baking is an easy way to boost protein and fibre intake, plus it’s packed with vitamins and minerals. choose Look for bright, fresh leaves,…

If you’ve ever enjoyed a crispy Asian-style noodle salad, you’d be familiar with Chinese Cabbage (also known as wombok). It adds fantastic crunch to salads, stir-fries, coleslaw and san choy bow, and adds body to broths and soups. Chinese cabbage forms firm, upright heads of tightly packed leaves. This vegie is fast-growing, and autumn is a great time to grow your very own! step-by-step cabbage * Find a spot in your vegie patch that receives at least six hours of sunshine each day. You can enrich the soil by digging through some organic soil improver. * Sow seeds directly where the plants are to grow, or in trays or punnets of seed raising mix. Sow seeds 6mm deep, keeping the mix moist, and seedlings will emerge in 6-10 days. Transplant…

Don’t miss this month’s top videos, featuring step-by-step recipes and handyhow-to tips. For all these and many more, visit taste.com.au/videos. HEARTY VEGO MAIN Looking for a show-stopping vegetarian main? Look no further! This vibrant stack has layers of roast vegies and herby ricotta, guaranteed to fill you up. CHEESY RETRO BITES We’ve taken the classic ham and cheese toastie to new heights with the additon of Dijon mustard, plus a sweet and jammy caramelised onion relish. Drool! DAIRY FREE TREAT This cake is crazy... crazy delicious! Especially considering it’s made without eggs or butter. Moist and ultra-chocolately, it might just become your new favourite!…

get set for endless oohs and ahhs as you wow friends and family over Easter with this jaw-dropping Baci chocolate fault line cake. Make sure you snap a picture of your choc creation and enter it in this month’s Cook the Cover competition for your chance to win a sweet $5000, thanks to Baci Perugina. “Impress me with rich chocolate icing, a distinct fault line through the midde and neat decoration on top.”matt preston CELEBRITY JUDGE SEND IN YOUR ENTRIES BY 11 APRIL Terms and conditions: Entries open 00:01 (AEDT) 18/03/21 and close 23:59 (AEST) 11/04/2021. Open to Australian residents only. Winners determined 14:00 (AEST) 18/04/21 at News Life Media Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au magazine June 2021. Total prize pool…

Caramilk Anzac cheesecake A dessert match made in heaven. ★★★★★ “Followed the recipe to a tee and it came out awesome.” @MAREYES “One of those desserts you’ll be talking about for ages. This will be my go-to Christmas dessert for sure... it’s that good! I added sliced strawberries on top, which added some freshness.” @HAYLEY30 One-pot Mexican pork A fuss-free one-pot wonder. ★★★★★ “Fantastic. Recipe was generous and really filling, so we had Leftovers for Lunch. Also served with avocado. Delicious.” @ELW00D13 “My kids loved it and said that it was their favourite dinner for a long time. Definitely making this one again.” @DRJECKYLLMRHYDE Pie maker Solo scones The fluffiest lemonade scones ever. ★★★★★ “The scones are so light and fluffy and the outside is crispy, which adds a nice…

While we’re catching snapper, whiting and flathead, when it comes to fish in Australia, salmon dominates our dinner plates. No matter the month or season, salmon stars in the top three most-searched proteins on taste.com.au, eclipsing pork, Lamb and beef (unless minced). While there’s no denying that our love for salmon is evergreen, we’ve never before seen such a phenomenal interest in fish pie. Last year, searches for fish pies were up 92 per cent on the site. Perhaps the day when fish overtakes shepherd’s and cottage pie as Australia’s favourite mash-topped dish isn’t all that far off. If you dig deeper still, you’ll see that the top rising searches on taste.com.au in 2020 were for classic combos such as beef and horseradish, Lamb and peas, and salmon and potato.…

Curly Wurly crème caramels serves 6 | prep 45 mins (+ chitting) | cooking 15 mins 1 Line a baking tray with baking paper. Place a Curly Wurly on a separate sheet of baking paper. Place in the microwave on th baking paper and cook on High for 5 seconds or until Just soft enough to bend (if it doesn’t bend after 5 seconds, repeat in 2 second bursts). Bend the Curly Wurly to form a circle with the ends touching to join. Place on the prepared tray. Repeat with the remaining bars. Place in the fridge for 2-3 minutes to set. 2 Working with one at a time, pour a small amount of melted chocolate into the Curly Wurly cases and spread to the edges to cover the base.…

De Bortoli 2020 Rosé Rosé, $23 A rosé so nice they named it twice! If you Like French-style rosé, you’ll adore this delicate and dry one made from grapes grown in King Valley in Victoria. Hints of pomegranate make it super-fresh too. DRINK IT WITH seafood such as sushi, salmon, prawns. Some Young Punks 2020 Passion Has Red Lips, $25 Don’t Let the name fool you – this drop is a seriously delicious, silky smooth red wine blend made from shiraz and cab sav. It’s a delicate balance of tart, juicy raspberries and sweet blackcurrants. DRINK IT WITH curries, nachos, Lamb dishes. Vasse Felix Margaret River 2020 Classic Dry White, $30 Made since 1987, this blend is popular for its bright, crisp and fruity flavour. This particular vintage is made…

For all advertising enquiries, call (02) 8045 4734. YOU’LL BE HOOKED This must-have pantry staple is perfect for Thai-style dipping sauces, marinades, curries and stir-fries. Squid Brand Fish Sauce packs a flavour punch for all dishes and offers an intense aroma with a salty, robust flavour. It’s also a great seasoning – but remember, a little will go a long way! For recipes and more information, visit asianinspirations.com.au. I CAN’T BELIEVE IT’S NOT MEAT Join the meat-free revolution with delicious plant-based V2 mince. Dubbed the version 2 of meat, this mince is designed to look, cook and taste just like beef, and can be used seamlessly in your staple bolognese sauce and as a filling for Chinese dumplings and spicy Mexican tacos. For more information and recipes, visit v2food.com. CREAM…

Easy chicken Kiev tray bake p91 Sushi salmon patties p52 Beef & coconut curry p45 Gluten-free bolognaise bake p82 Cheeseburger nachos p53 Best-ever roasted sweet potato salad p46 One-pot Baja chicken p56 Apricot salmon tray bake p62 Prawn & salmon mornay pie p69 Creamy garlic prawn risoni p54 Easy slow cooker chicken tacos p91 Creamy chicken & ham lasagne p60 One-pan chicken & gnocchi p90 Steak Diane meatloaf p62 Sweet potato curry p55 Parmigiana tray ‘bake’ p90 Braised chicken drumsticks p46 Garlic bread potato bake p45…

JAN/FEB WINNER Our sensational 7-Layer Prawn Cocktail Salad was a summer hit! But one layered beauty won the day. our winner “I loved Glenda’s clean layers, bright, fresh ingredients and skilful stacking. It’s a true seafood masterpiece!”Matt Preston CELEBRITY JUDGE “I can’t tell you how much this means to me & my family. The self-confidence smile I’m wearing right now is blinding.”GLENDA MCDONNELL, VIC…

BUMPER THUMPER BIGGER THE BETTER Vegans, your Easter prayers have been answered: Koko Black have created a giant vegan-friendly choc bunny. Handmade in Melbourne from Belgian dark chocolate, this bumper bunny weighs in at a whopping 500g. Catch it if you can at kokoblack.com. hop hop hooray! In case you missed our public service annoucement on Facebook, Cadbury Caramilk chocolate is now available as a bonny Easter bunny. So run, don’t hop, to get yours from supermarkets for $5.50. “Because Easter egg chocolate always tastes better. I’m gonna need at least 734 of these.”– RUTH HUGHES, FACEBOOK. bilby LOVE Feel egg-ceptionally good this Easter when you give the gift of a chocolate Bilby. A portion of the profits from every cute chocolate bilby sold goes towards conservation efforts for these…

creamy chicken & ham lasagne serves 6 | prep 10 mins (+10 mins standing) | cooking 50 mins E 150g sliced leg ham 2 green shallots 550g (4 cups) shredded barbecue or roast chicken 400g fresh ricotta 300ml Bulla Light Thickened Cooking Cream 2 eggs 160g (2 cups) pre-grated Cheddar 100g (1 cup) pre-grated mozzarella 80g baby spinach 225g fresh lasagne sheets Finely chopped fresh continental parsley, to serve 1 Preheat the oven to 180°C/160°C fan forced. Lightly grease a 6cm deep, 30 x 20cm baking dish. 2 Coarsely chop the ham and place in a large bowl. Thinly slice shallots and add to the bowl. Add the chicken and stir to combine. Place the ricotta, cream and eggs in a large bowl. Season. Stir well to combine. Combine the…

choc crackle EASTER EGG Melt 2 cups marshmallows and 40g butter in a saucepan over medium-low heat, stirring, until melted and smooth. Add 4 cups Coco Pops and stir to combine. Spread mixture out onto a lined baking tray and set aside to cool. Use an egg-shaped cutter to cut out egg shapes. Place shapes on a lined baking tray and place in the fridge for 15 minutes to set. Drizzle with ¼ cup melted white chocolate melts and decorate with cachous.…

Louise Q Any tips for using up the raw cacao in my pantry? Raw cacao is less processed than regular cocoa and hasn’t been heated to high temperatures, so it retains more nutrients, including vitamin C, iron, fibre and healthy polyphenols. Use it in place of regular cocoa in baking, ice cream, mousse, chocolate spread and raw desserts. It also adds a lovely chocolatey twist to smoothies and milkshakes. Michelle Q How can I stop my choc chips sinking to the bottom of my muffins? To stop choc chips sinking, stir them through the dry ingredients before adding wet ingredients. The coating of flour helps them stay suspended in the mixture. This also works with mixtures like sultana cakes where you are stirring dried fruit into batters. Choc chips naturally…

We ate it. We rate it. CHOCOLATE MILK Sweet, creamy chocolate milk takes us back to our childhood days. A Lot has changed since then – we now have so many plant-based ‘mylks’ and Lactose-free options, but we Love a tall glass of chocolate milk all the same. Barista Bros Iced Chocolate Flavoured Milk, $3.60 Made with real cocoa, this indulgent milk has a strong chocolate flavour. It’s rich and velvety but not overly sweet, making it ideal for dark chocolate lovers. Liddells 99% Fat Free Chocolate Flavoured Milk, $3.25 This lactose-free choc milk is low FODMAP and easy to digest. Plus, it’s low fat and made with local dairy. Devondale Moo Chocolate Long Life Milk, $5.40 (6 pack 200ml) High in calcium and made with fresh Australian dairy, these…

giant carrot cake with cream cheese icing serves 12-15 | prep 1 hour 30 mins (+ cooling) | cooking 30 mins 300g (2 cups) self-raising flour 200g (1⅓ cups) plain flour 1½ tsp bicarbonate of soda 300g (1½ cups) brown sugar 1 tbs mixed spice 6 eggs 335ml (1⅓ cups) vegetable oil 250g (1 cup) sour cream 500g (2 cups) peeled, coarsely grated carrot cream cheese icing 250g unsalted butter, at room temperature 500g pkt pure icing sugar, sifted 1 tsp vanilla extract 250g cream cheese, at room temperature Orange and green gel food colouring, to tint 1 Preheat oven to 160°C/140°C fan forced. Line three 16 x 26cm slice pans with baking paper, allowing paper to overhang Long sides. Sift flours and bicarb in a Large bowl. Add sugar…