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

Once again I was thrilled to be asked to be the guest editor of taste magazine. As I’ve said before, I love winter food and soup is definitely a favourite. What I love about soup is the extras you can add (I never eat a plain bowl of soup!); so I’ve topped my pumpkin soup with cheesy gnocchi and sweet crispy bacon (page 18). Give it a go and you could win $2500 cash (page 26) – or cook any of my selection of star soups for your chance to win a Chasseur French Oven. For a hearty dinner party favourite, don’t miss my Braised Beef & Macaroni Gratin Pies on page 74. This issue has lots of great cosy food ideas and recipes to get you ready for chilly…

pork & mushroom banquet  serves 2 | prep 45 mins (+ 2 hours soaking & marinating time) | cooking 1 hour 35 mins 110g (1 cup) medium grain rice 250g Swiss brown mushrooms, sliced 500ml (2 cups) low-salt chicken stock 2 tsp Shaoxing rice wine 2 garlic cloves, crushed 4 green shallots, finely chopped 2 tbs Lee Kum Kee Oyster Sauce 10g (about 3) dried shiitake mushrooms 125ml (1 cup) boiling water 250g pork mince 2 tbs panko breadcrumbs 4 gow gee or wonton wrappers 1 large zucchini, made into noodles using a spiraliser 2 Swiss brown mushrooms, extra, sliced 4 fresh baby corn 60g bamboo shoots, julienned Red capsicum, julienned, to serve Red chilli, thinly sliced, to serve Green shallot, extra, sliced, to serve 4 spring roll wrappers, halved…

Potato and leek soup Serves 4 | Prep 10 minutes | Cook 25 minutes 2 tablespoons butter 1 tablespoon olive oil 1 leek, thinly sliced 600g potatoes, peeled and chopped 1L (4 cups) Campbell’s Real Stock – Chicken Thickened cream and crispy prosciutto, to serve 1 Heat the butter and oil in a large saucepan. Add the leek and cook for 3-4 minutes until softened. 2 Add potato and Campbell’s Real Stock – Chicken. Bring to the boil, reduce heat to a simmer, cover and cook for 15-20 minutes or until potato is tender. 3 Blend or process soup until smooth. 4 Ladle soup into bowls. Drizzle with cream and top with prosciutto. SOUP MADE SIMPLE It’s easy to whip up an irresistible flavoursome soup with Campbell’s Real Stock –…

“My super-special version of pumpkin soup tastes all the better topped with golden chestnut chips and crispy maple bacon. You’ll love it!”Manu Feildel 1 You can buy precooked and peeled chestnuts in cans or cryovac packets in gourmet delis or selected grocery shops 2 Choose a beautiful vibrant and sweet-fleshed pumpkin such as a Kent or butternut pumpkin, for a lovely, sweet flavour. 3 If you like your soup thinner, add a little stock after the soup is pureed until you reach the consistency you’re after. 4 Parisienne gnocchi are made using choux-style dough. For a crisper finish, make sure you drain these well before grilling with the cheese. 5 For the bacon, I always use a pure maple syrup, as opposed to a maple-flavoured syrup, as it gives a…

“Bologna is so associated with rich food and good living that its nickname is ‘Bologna the fat’.” the Italians love to claim they already knew all about pasta way before Marco Polo is supposed to have returned from China with the recipe for noodles in 1295. There are, they say, tomb paintings that prove the Etruscans were making pasta 2000 years earlier north of Rome. Yet even this can’t overturn the evidence presented by the discovery of an overturned bowl of long millet-flour noodles on an archaeological dig in northwest China in 2002. Radiocarbon-dated at more than 4000 years old, it is the oldest pasta ever found. Ninth-century Arab writing talks extensively about ‘itriyya’ (dried pasta shapes), and it was probably the Arabs who introduced dried pasta to Sicily when…

it’s a blitz! Dig up root vegetables to save money and waste. crisper raid • About 1.1kg root vegetables, peeled, chopped• Fresh baby herbs, to serve (optional) fridge raid • 20g butter• 70g cheddar, mozzarella or Swiss cheese, coarsely grated pantry raid • 1 tbs extra virgin olive oil• 1 brown onion, coarsely chopped• 1-2 tbs Moroccan spice mix or curry powder• 1L (4 cups) Campbell’s Real Stock Chicken or Vegetable• 2-3 large slices sourdough bread spiced root vegetable soup with giant cheesy croutons serves 4 | prep 15 mins | cooking 45 mins 1 Heat butter and oil in a large saucepan over medium-high heat. Cook onion, stirring often, for 8 minutes or until golden. 2 Add spice mix to pan and stir for 30 seconds or until aromatic. Add root vegetables and stir to coat. Add stock.…

“Chermoula is delicious and versatile and this version is vibrant and flavour-packed. The lamb shanks taste even better if prepared a day in advance. All you have to do is reheat!”Justine Schofield you’ll need… lamb shank tagine serves 4 | prep 20 mins (+ 3 hours marinating time) | cooking 3 hours 4 lamb shanks, French trimmed 2 tbs olive oil 1 onion, thinly sliced 1 red capsicum, deseeded, thinly sliced 1 cinnamon stick 2 tomatoes, coarsely chopped 1 zucchini, coarsely chopped 2 tbs honey 100g pitted prunes 500ml (2 cups) chicken or lamb stock Cooked couscous, to serve Fresh coriander, to serve chermoula 1 red onion, peeled, quartered 1 /4 bunch fresh coriander, including roots and stalks, washed 1 /4 bunch fresh continental parsley, including stalks 2cm-piece ginger, peeled,…

sweet spot Get caught red-handed with the LTD Cookie Jar, $20. The glossy ceramic container keeps baked goodies fresher for longer – and will brighten your day even when it’s empty. Available in rainbow-coloured Donut and prickly Cactus designs. Find it at Target. TOP CHOC Meet your new favourite post-grocery shopping indulgence: Coles Belgian Chocolate Blocks, $2.50. Made from sustainably sourced cocoa, they come in White, Milk, 70% Dark and 85% Dark varieties. Available at Coles. Class act I say! Popcorn has had a posh makeover to appeal to even the most refined palates. Each gold-standard kernel of Tyrrells Poshcorn, $3.49, is a light, fluffy morsel that is dusted in sophisticated flavours including Sea Salted, Sweet & Salty or Sweet. Spiffing idea! Find them at Coles and Woolworths. Thin-ticing! Come…

croissant vs danish pastry Croissants have about 15 per cent more calories than Danish pastries (topped with custard and fruit) and 30 per cent more fat. They also tend to have less fibre and more salt. On the upside, croissants have about one-third of the sugar of Danish pastries; however, if you spread your croissant with jam, the sugar gap narrows. Portion size is everything: don’t forget that eating only half a pastry will halve the calories. winner: Danish pastry white flour vs wholemeal flour These two flours have similar calories, but wholemeal has three times the fibre of plain white flour, which supports digestive health. Wholemeal also has twice the potassium and three times the folate, as well as more calcium and protein. It’s easy to substitute in many…

“Make my cover soup for a chance to win $2500 cash or choose another delicious soup from this issue and enter Cook the Soup. Just look out for my star. You could win 1 of 5 Chasseur 26cm 5.2L Round French Ovens, valued at $500 each! To cook and win, see page 26 for details.”Manu Feildel Manu’s STAR Soups LOOK OUT FOR THIS SYMBOL…

Pumpkin soup is such a winter staple in my house. I love the rich sweetness you get when you first roast the pumpkin, and the chestnuts add an extra layer of flavour. To give your soup that little je ne sais quoi, do try the Parisienne gnocchi, they’re so worth it. Manu Feildel let’s go! roasted pumpkin & chestnut soup with parisienne gnocchi serves 4-6 prep 30 mins (+ 20 mins marinating & cooling time) cooking 2 hours 35 mins 15 chestnuts 750g butternut or Kent pumpkin, peeled, deseeded, coarsely chopped (see tips p21 ) 1 brown onion, coarsely chopped 1 carrot, peeled, coarsely chopped 2 garlic cloves, peeled 2 tbs olive oil 200g thinly sliced streaky bacon rashers 80ml (¹/3 cup) maple syrup 1.25L (5 cups) Campbell’s Real…

When choosing a pumpkin to refashion into a bowl, consider the style of the meal and mood you want to create. A plump golden nugget, similar to the one pictured, brings a wholesome country feel to the table. For a real retro look, try a speckled green Kent pumpkin, or go for a blue-grey Jarrahdale if you want its smooth pale skin to reflect a more sophisticated menu. Choose a large pumpkin for a serving bowl, or smaller ones to use in place of individual ramekins or soup bowls. step1 Preheat oven to 180°C/160°C fan forced. Use a large knife to cut 3-4cm from the top and use a spoon to scoop out the insides. step2 Scoop out the flesh until the shell is about 1cm thick. Line a baking…

“With so many elements involved,I was looking for wild zebra stripes, even chocolate curls and an overall polish to the finished cake.”Mat t PrestonCOOK THE COVER JUDGE “Beautiful, yummy cake - loved the challenge!” “ I loved making this, especially the chocolate curls! My family ... enjoyed eating it even more!” TO ENTER our Cook the Cover comp this month, see p26…

“My take on pumpkin soup is anything but boring!” indulgent “This winter warmer is spiced with sweet nutmeg and crunchy toasted pepitas.” “ Here’s a filling winter soup without the guilt.” light “You don’t need cream or butter to make this soup delicious; add flavour with fresh turmeric and ginger.” Here’s a deliciously decadent twist on an old favourite. Sautéing the vegetables in duck fat adds richness to this classic soup, and to supercharge the flavour, chuck in a good hunk of parmesan rind – in true nose-to-tail style, I always keep mine for flavouring soups. For the nutmeg, it’s worth the effort to grate a whole nutmeg rather than using ground, as it adds amazing aroma and really lifts the crème fraîche. Finish the soup off perfectly with the…

“When you talk comfort food, a lot of people immediately think of rich and creamy pasta. This is my take on classic mac ’n’ cheese: with a few little tweaks, it’s healthier but still hearty.”Georgia Barnes wholegrain macaroni cheese serves 4 | prep 10 mins | cooking 15 mins GRAB 200g (2 cups) wholegrain pasta 2 tbs extra virgin olive oil 2 garlic cloves, crushed 3 cups seasonal green vegetables (such as broccolini or Tuscan kale), coarsely chopped 300g sour cream 100g parmesan, grated 50g cheddar, grated Shaved parmesan, extra, to serve GO... 1 Cook the pasta in a large saucepan of boiling salted water until al dente. Drain. 2 Heat the oil in a large frying pan over medium heat. Cook the garlic and vegetables, stirring occasionally, for 3…

Thai chicken noodle soup Serves 4 | Prep 10 minutes | Cook 20 minutes 50g rice vermicelli 1 tablespoon peanut oil 500g chicken breast, thinly sliced 1L (4 cups) Campbell’s Real Soup Base – Thai 1 medium carrot, peeled, cut into matchsticks 50g snow peas, sliced into strips Fresh lime wedges, chilli and coriander leaves, to serve (optional) 1 Soak noodles in warm water. Heat oil in a medium saucepan. Add the chicken and cook, stirring occasionally, for 3 minutes. 2 Add Campbell’s Real Soup Base – Thai and bring to the boil. Reduce heat and simmer for 15 minutes. 3 Add drained noodles, carrot and snow peas. Cook for a further 5 minutes. 4 Ladle soup into bowls and garnish with lime, chilli and coriander, if using. BACK TO…

“I love using juniper berries. You only need a few to give hearty meat braises a fragrant lift.”Manu Feildel “The braised beef is also lovely with a puff pastry lid, or served with potato puree.”Manu Feildel braised beef & macaroni gratin pie serves 4 | prep 45 mins (+ overnight marinating) | cooking 4 hours 15 mins 5 juniper berries 12 black peppercorns 3 whole cloves 1kg beef cheeks, blade or chuck steak, excess fat trimmed, cut into 10cm pieces 1 brown onion, chopped 1 carrot, chopped 1 celery stick, trimmed, chopped 3 fresh bay leaves 6 sprigs fresh thyme 1 bottle red wine (such as shiraz) 60ml (¼ cup) olive oil 300g dried macaroni 300ml pouring cream 150g parmesan, grated, plus 50g extra, for topping 1 Place the juniper…

“What’s your favourite comfort food? I have a long list,from big,steaming bowls of soup, cheesy melts and slow Sunday roasts, to mouth-watering curries. And I haven’t even started on sweet treats yet– anyone who knows me knows how much I love chocolate.” Comfort eating to me is all about food that tastes great and makes you feel good. Whatever sits at the top of your list, I bet there’s some wonderful memory attached. One of my ultimate comfort go-tos is roast chicken with all the trimmings. It harks back to my childhood when Sunday roast dinner was my favourite time of the week. I loved the fact that we all gathered around the table and talked about what was coming up or going on in our lives. This was the…

Turkey Flat Butchers Block Shiraz Grenache Mataro 2014 RRP $20 This delicious, traditional Barossa blend is well-balanced but generous. A classic wine at a bargain price. La La Land Malbec 2015 RRP $16 A quirky, fun wine, effortlessly gluggable, with a good savoury kick. Lighter in body than typical malbecs, slurp it with barbecue ribs and braises. Brown Brothers 18 Eighty Nine Chardonnay 2015 RRP $18.80 Clean and crisp, with green pear on the nose and white peach and citrus on the palate. Dee-lish and great with creamy sauces.…

cat foodie Treat your feline friend to an irresistible selection of chef-inspired gourmet recipes with the Fancy Feast Inspirations range. Visit fancyfeast.com.au WINE TIME Warm up with the medley of robust dark fruit and black pepper notes in De Bortoli Windy Peak Shiraz. For details, visit shop.debortoli.com.au it’s a natural Deliciously tart and creamy, Farmers Union Greek Style Yogurt is all natural. It’s great with muesli and salads, in curries and with grilled meats. For more details and recipes, visit farmersunionyogurt.com.au BACK TO BASES A taste for Thailand, or perhaps Spain? Campbell’s has a soup for that! Just add a few ingredients to a Campbell’s Real Soup Base and, in three steps, enjoy your soup. For details, visit campbellskitchen.com.au awesome sauce Lee Kum Kee Panda Brand Oyster Sauce is an…

Manu Enjoy the delights of Manu Feildel’s comforting slow-cooked Braised Beef & Macaroni Gratin Pie, p72. Michelle Deliciously zingy candied lemon decorates Michelle’s perfect Lemon Tart for a tangy seasonal dessert, p108. Katrina Busy? Meal plans are sorted with Katrina’s easy Weeknight Dinners that will make you feel great, p36. Louise You can have it all with Louise Fulton Keats’ Roasted Pumpkin Soup, an easy, low-cal meal to fill you up, p49. Matt Matt Preston digs into history and reveals the surprising true origins of Spaghetti Bolognaise, p55. Justine Try Justine Schofield’s chermoula marinade for a divine winter Lamb Shank Tagine, p102. Chrissy Make a batch of Chrissy Freer’s Slow-cooked Beef & White Beans and freeze half for another night, p52. Georgia Seasonal greens are the key to Georgia Barnes’…

new • beetroot• celery• custard apples• fennel• Jerusalem artichokes• rhubarb now • broccoli• cauliflower• celeriac• fuji apples• ginger• lemons• mandarins• nashi pears• navel oranges• parsnips• pumpkin• sweet potato be quick • quince• squash• witlof fennel, apple & celery slaw Toss thinly sliced fennel with matchsticks of apple and celery, and fresh mint leaves. Dress with a mix of buttermilk, extra virgin olive oil, white wine vinegar and Dijon mustard. roast sweet potato nachos Roast whole unpeeled small sweet potatoes at 180°C for 1 hour or until tender. Halve lengthways and scoop out the flesh, leaving the skins as shells. Mash the potato and stir through a can of drained black beans. Season. Spoon mixture back into the shells. Sprinkle with coarsely grated cheddar and grill until cheese is melted and golden. Top with corn chips, sour cream, chopped avocado, chopped tomato, thinly sliced chilli and fresh coriander leaves. sticky orange roast…

step 1 To prepare the chestnuts for cooking, trim the base from the chestnut. This will help the shells loosen as they cook. step 2 Simmering the chestnuts allows the shells to start to peel back, making them easier for you to peel. Discard the shells. step 3 Use a sharp knife to remove the outer hard shell as well as the papery husk – be careful as they will be hot! step 4 Make sure you cut the pumpkin and carrots into similar sized pieces so that they cook evenly. Don’t let them brown too much. step 5 After roasting, rest the bacon on a wire rack to allow the syrup to drain. This ensures the bacon is crisp enough to break into shards. step 6 Cook the shaved…

freekeh Cracked freekeh (green wheat) has a delicious nutty taste, adds texture and makes this warming winter soup heartier. Nutritionally, freekeh is superior to regular wheat, containing more protein and dietary fibre as well as nutrients including calcium, potassium, iron and zinc. chicken, freekeh, kale & chickpea soup serves 8 | prep 20 mins | cooking 40 mins 120g ( 2 /3 cup) cracked freekeh 2 tsp extra virgin olive oil 2 brown onions, finely chopped 4 celery sticks, finely chopped 4 garlic cloves, crushed 3 tsp ground cumin 1 /2 tsp ground cinnamon 2L (8 cups) Campbell’s Real Stock Chicken Salt Reduced 500ml (2 cups) water 800g chicken thigh fillets, fat trimmed 2 x 400g cans no-added-salt chickpeas, rinsed, drained 400g peeled and deseeded Kent pumpkin, finely chopped 1…

“A healthier twist on a much-loved classic, packed with dark chocolate chunks.”Katrina Woodman oaty choc banana bread serves 10 | prep 15 mins | cooking 1 hour 15 mins 240g (1 1 /2 cups) wholemeal spelt flour35g ( 1 /3 cup) raw cacao powder2 tsp baking powder1 /2 tsp bicarbonate of soda50g ( 1 /2 cup) rolled oats40g dark chocolate (70% cocoa),finely chopped150ml maple syrup80ml ( 1 /3 cup) buttermilk80ml ( 1 /3 cup) coconut oil2 eggs1 tsp vanilla extract 480g (1 3 /4 cups) mashed ripe banana 1 Preheat oven to 180°C/160°C fan forced. Grease and line the base and sides of an 11 x 21cm (base measurement) loaf pan, allowing the edges to overhang. 2 Sift flour, cacao, baking powder and bicarb soda into a large bowl. Reserve…

“If you’re a fan of Thai tom yum soup, this hot little Korean number will be right up your alley. The magic happens with the addition of kimchi, which lends its spicy, sour flavour to the broth.” Marion Grasby korean pork & kimchi soup serves 6 | prep 20 mins| cooking 1 hour 10 mins 1 tsp vegetable oil 600g pork belly, cut into 3cm pieces 1 brown onion, thinly sliced 4 garlic cloves, finely chopped 1 tbs finely grated fresh ginger 2 carrots, peeled, chopped into 1.5cm pieces 1.5L (6 cups) chicken stock 2 cups (about 300g) drained, lightly squeezed kimchi, reserving 1 tbs juice, coarsely chopped (see notes) 2 tbs gochujang (see notes) 2 tbs soy sauce, plus extra to taste 300g silken tofu, cut into 2cm cubes…

This super simple dessert has it all: silky custard with a hint of lemon tang, all baked into a buttery pastry crust. It’s an irresistible combination.Michelle Southan “To decorate, I have candied some slices of lemon. It will taste great served with a drizzle of cream or a dollop of crème fraîche.”Michelle Southan you’ll need Six simple steps to a sublime dessert! let’s go! lemon tart with candied lemon serves 8 | prep 20 mins (+ 1 hour chilling time) | cooking 1 hour 5 mins 4 eggs 100g ( 1 /2 cup) caster sugar 185ml ( 3 /4 cup) double cream 125ml ( 1 /2 cup) lemon juice 1 tbs finely grated lemon rind Cream or crème fraîche, to serve (optional) sweet shortcrust pastry 225g (1 1 /2 cups)…

heart tarts makes 4 | prep 20 mins (+ cooling & chilling time) | cooking 25 mins 90g ( 3 /4 cup) granola 1 tbs white chia seeds 40g butter, melted Filling 3 tsp caster sugar 2 tsp custard powder 1 1  /2 tbs sour cream 60ml ( 1 /4 cup) pouring cream 1 /2 tsp vanilla extract 1 tbs raspberry jam, warmed, sieved 1 Preheat oven to 180°C/160°C fan forced. Grease four 2cm-deep, 6.5cm (base measurement) round tart tins with non-stick cooking spray. Line the bases with baking paper. 2 Process the granola until finely chopped. Transfer to a bowl. Add the chia seeds and butter. Stir well to combine. Divide among prepared tins. Use a teaspoon to carefully press into bases and sides. Place in fridge for…