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

This all started with you! As part of our recent Nationwide Dinnertime Decoder survey, you told us all about dinner at your place – what it means to you and the challenges you face. We were overwhelmed by the thousands of responses, and the message was clear. Yes, you love getting in the kitchen, cooking up beautiful food and gathering the family around the table. However, you told us the journey to the dinner table has never been more challenging. Time and budget are tighter than ever. Not to mention the challenge of different needs – some of us are cooking two, three, or even four meals each night, including vegan, vegetarian and gluten-free options. But far and away, the biggest hurdle to making dinner was most startling of all,…

this is the healthiest way to fry! The Philips Airfryer XXL uses hot air to cook your favourite food with little or no added oil. The Fat Removal and Rapid Air technology is designed to extract and capture fat from food, while making it crispy on the outside and tender on the inside. Plus, you can bake, grill, roast and even reheat too! For your chance to win one, worth $599, all you have to do is make our cover recipe, take a photo and share it with us. Check out our air fryer recipes at taste.com.au/airfryer. “Neat and golden pastry squares are the name of the game, with rich filling peeking through.” matt preston CELEBRITY JUDGE SEND IN YOUR ENTRIES BY 12 JULY Terms and conditions: Entries open 00:01…

Use a mortar and pestle or food processor to grind 40g ( 1/4 cup) roasted peanuts until they resemble fine crumbs. Heat 1 tbs vegetable oil in a saucepan over medium heat. Add 1 1/2 tbs Thai red curry paste and cook for 30 seconds or until just aromatic. Stir in 250ml (1 cup) coconut milk, 2 tbs peanut butter, 2 tsp caster sugar, 1-2 tsp fish sauce, to taste, and ground peanuts. Gently simmer for 1 minute. Add more sugar and/or fish sauce to taste, if necessary. Serve warm or reheat just before serving.…

fragrant orange salad Start your day with a citrus salad. Cut rind and white pith from 3 oranges. Hold 1 orange over a bowl to catch juice and cut each segment between membranes. Squeeze membrane to extract juice. Repeat with remaining oranges. Arrange segments on a plate. Stir 1 tsp orange blossom water or rosewater into juice. Top segments with a dollop of vanilla yoghurt. Drizzle over juice mixture. Sprinkle with chopped toasted pistachios and small fresh mint leaves. BEST OF JULY fruit  custard apple grapefruit lemon orange tamarillo vegies  beetroot celery fennel jerusalem artichoke leek rhubarb herbs  mint parsley rosemary…

The sweet potato topper increases veg content and is high in betacarotene, helping to boost your immune system. baked smoky eggplant & bean stew serves 4 I prep 20 mins I cooking 45 mins 1 tbs extra virgin olive oil 2 small or 1 large eggplant/s, cut into 2cm pieces 1 large red onion, finely chopped 3 celery sticks, cut into 1cm pieces 2 garlic cloves, thinly sliced 2-3 tsp harissa paste, to taste 1 tsp smoked paprika, plus extra, to serve 1 tsp ground cumin 400g can red kidney beans, rinsed, drained 400g can diced tomatoes 300g (2 cups) steamed white quinoa Steamed broccolini, to serve 90g ( 1/3 cup) coconut yoghurt 1 Preheat oven to 170°C/150°C fan forced. Heat half the oil in a large flameproof casserole dish…

There are chocolate bars that are as uniquely Australian as a jar of Vegemite. One of those is Cherry Ripe. Meet the man behind the classic combo of dark choc, crushed cherries and coconut – Australia’s very own Willy Wonka! How do you measure success? A statue of yourself in the library or a bit of Antarctica named after you? What about a bridge over the Yarra named in your honour? All this and more Sir Macpherson Robertson achieved, but in my book, he should be remembered for one thing above all else. In 1924, he invented Cherry Ripe! And he didn’t stop there. He’s behind Old Gold, Columbines and the Freddo frog too. it started in the bathtub Born in Ballarat but raised in the mean streets of Leith…

slow-cooked mexican beef with extra cheesy chips serves 6 | prep 30 mins | cooking 2 hours 10 mins 2 tbs olive oil 1.8kg gravy beef, excess fat trimmed, cut into 5cm pieces 1 red onion, finely chopped 1 red capsicum, deseeded, cut into 2cm pieces 2 garlic cloves, crushed 35g pkt chipotle seasoning 2 tsp ground cumin 2 x 400g cans diced tomatoes 250ml (1 cup) beef stock 400g can black beans, rinsed, drained 230g pkt corn chips 100g (1 cup) pre-grated 4 cheese blend Sliced avocado, sour cream, sliced fresh jalapeño chillies, fresh coriander leaves and lime wedges, to serve 1 Heat the oil in a large flameproof casserole dish over high heat. Cook the beef, in batches, turning occasionally, for 5 minutes or until browned. Use a…

apple & custard cake  serves 8 I prep 20 mins (+ cooling) I cooking 1 hour 10 mins → 125g butter, at room temperature → 100g ( 1/2 cup) caster sugar → 1 tsp vanilla extract → 2 eggs → 300g (2 cups) self-raising flour → 75g ( 1/2 cup) plain flour → 185ml ( 3/4 cup) milk → 290g (1 cup) drained canned apple slices pie fruit → 50g ( 1/2 cup) flaked almonds → 1 tbs raw sugar → Double cream, to serve custard → 50g ( 1/3 cup) custard powder → 435ml (1 3/4 cups) milk → 2 tbs caster sugar → 1 tsp vanilla extract 1 To make custard, stir powder and 1 /2 cup milk in a saucepan until smooth. Stir in sugar, vanilla, remaining…

sourdough STARTER The most important ingredient when making sourdough is the starter. It’s a fresh yeast – the key ingredients are flour and water. After mixing the starter ingredients, they are left exposed to the air so wild yeast from the environment can help it grow – called a ‘live’ starter. Starters are affected by the environment and weather, so will be different in each house. When making your own, double the starter ingredients so half can be used to bake a loaf straightaway and the remaining starter can continue to grow for future bakes. Try our starter recipe at taste.come.au/sourdough.…

Chrissy Q Should I fry off spices before adding them to curries? Dried spices are a wonderful way to add flavour to dishes, while containing negligible fat or kilojoules. Toasting or cooking your spices in oil at the start of the process will help release and infuse their flavour into the other ingredients. Spices added at the end of cooking will give a different flavour and can taste a little ‘raw’. However, there are some exceptions, such as garam masala, which is traditionally added at the end of the cooking process. Michelle Q What are the best types of curry to freeze? Curries are perfect to freeze as they often have a lot of liquid, which helps with freezing and stops the meat getting freezer-burn. However, curries based on large…

gingerbread & macadamia bombe alaska  makes 12 | prep 30 mins (+ freezing & cooling) | cooking 25 mins 750ml (3 cups) macadamia or vanilla ice-cream 90g butter, chopped 160ml ( 2/3 cup) golden syrup 1 egg, lightly whisked 2 tbs milk 155g ( 3/4 cup, firmly packed) brown sugar 150g (1 cup) plain flour 50g ( 1/3 cup) self-raising flour 2 tsp ground ginger 1 tsp mixed spice 1/2 tsp bicarbonate of soda Desiccated coconut, to decorate meringue 3 egg whites 155g ( 3/4 cup) caster sugar 1 Preheat oven to 160°C/140°C fan forced. Line 12 holes of an 80ml ( 1/3 cup) muffin pan with muffin cases. Line a tray with baking paper. 2 Use a small ice-cream scoop to get 12 scoops of the ice-cream. Place on…

Short on time? This genius meatball bake means you can avoid kitchen chaos and get dinner on the table in just 10 minutes. Indulge in this super-easy no-bake slice filled with creamy custard and topped with Lemon Crisp biscuits. From ginsecco to the gin-a-colada, here are four gin cocktails that will help you recall sunny days and island holidays.…

These lunch box goodies take just 15 minutes to make. “This was a quick and easy way to make something different for the school lunches.” @MNIMOS “So easy to make. My husband takes them for his lunches.” @SHEZA038 “Ripper recipe! We really enjoyed these little pies! Also added a leaf or two of silverbeet.” @LORRAINE295 Morning or afternoon tea just got a little bit sweeter. “I thought they’d be super sweet, but they weren’t. Will make them again.” @RHONDABAY “This is a great recipe if you’re pushed for time and want a sweet treat!” @ANNPROVOST “The kids loved them even though they don’t usually like berries.” @MARYH Enjoy this low-carb, gluten-free brekky every weekend . “Very good. These pancakes were easy to make and the texture and taste was very…

“French onion soup mix, Moroccan seasoning and a packet of gnocchi are your speedy savers!” Michelle Southan creamy chicken gnocchi bake serves 4 I prep & cooking 10 mins 1 leek 2 garlic cloves 2 barbecue or roast chicken breast fillets 2 tbs olive oil 2 tsp plain flour 1 large chicken stock cube 300ml cooking cream 500g pkt fresh gnocchi 100g baby spinach 55g ( 1/2 cup) pre-grated 4 cheese blend Micro herbs, to sprinkle 1 Put the kettle on and heat a deep ovenproof frying pan over medium-high heat. Preheat a grill on high. 2 While pan heats up, thinly slice the leek, crush the garlic and shred the chicken. 3 Pour the oil into the pan. Add the leek and cook, stirring, for 1 minute or until…

Kohlrabi comes in purple-and white/light green-skinned varieties. Both have creamy yellow-white flesh. A cross between broccoli and cabbage in flavour, kohlrabi has the same great nutritional properties, but texture-wise is more like potato or turnip. choose Go for small kohlrabi, as larger ones can be woody and fibrous. Look for fresh, crisp and dark green leaves. The leaves can also be eaten. Treat them as you would kale. cook Serve raw in slaw-style salads. Thinly slice and stir-fry. Saute with olive oil and garlic. Add chopped kohlrabi to soups or stews or use like potato in gratin. store Wrap bulb in plastic wrap and discard the leaves, unless you plan to use them. Will keep in the crisper for up to one week. Wrap leaves in damp paper towel and…

vegan rice pudding with pomegranate roasted apples serves 6 I prep 20 mins I cooking 50 mins 405g (3 cups) cooked brown rice 300ml unsweetened almond and coconut milk 200ml canned reduced-fat coconut milk 2 tbs pure maple syrup 1 tsp vanilla bean paste 1 tsp ground cinnamon pomegranate roasted apples 4 pink lady apples, cored, sliced 2 tsp gluten-free cornflour 185ml ( 3/4 cup) unsweetened pomegranate juice 2 tbs pure maple syrup 2 tsp fresh lemon juice 1 tsp vanilla bean paste 1 To make roasted apples, preheat oven to 200°C/180°C fan forced. Place the apple in a baking dish. Place the cornflour and 1 tbs pomegranate juice in a small jug. Stir until smooth. Add the maple syrup, lemon juice, vanilla and remaining pomegranate juice. Stir to combine.…

✔ 100g natural or Greek-style yoghurt topped with berries ✔ Small handful roasted chickpeas ✔ Small handful nuts, seeds or trail mix ✔ 1-2 hard-boiled eggs ✔ 1 cup vegie sticks with 1-2 tbs hummus or tzatziki ✔ 2-3 small Arnott’s Vita-Weats with nut butter or avocado ✔ 1 cup steamed edamame topped with sea salt and chilli flakes ✔ ½ toasted wholemeal English muffin or sandwich thin with 1 tbs ricotta or cottage cheese and sliced tomato or banana ✔ 4-5 wholegrain rice crackers with 20g sliced cheddar ✔ 1-2 medjool dates filled with ½ tsp nut butter (sweet treat)…

The slow cooker is a busy cook’s best bud and so too is our latest top 100 book! We show you how this wonder appliance can make soups, roasts, pastas, desserts and more. We’re huge fans of the humble appliance that can make life so much easier. We could all use an extra hand in the kitchen sometimes and the slow cooker offers the benefit of set-and-forget cooking – just pile everything into the pot in the morning and “hey, presto”, a delicious, aromatic and heartwarming meal is ready at the end of the day! The even-better bit? Slow cooking is also an easy way of bringing out the rich flavours and tender textures of your favourite meals. Turn the page for a teaser of what’s on offer in this…

mexican is on the menu in my house probably once a week. I love that I can make one batch of sauce or filling, then everyone can add whatever toppings or additions they like. This slow-cooked beef is ideal for that. Slow cooking helps break down tougher cuts, like gravy beef, which are often the cheaper option at the supermarket – but no less amazing in flavour. Loading up on spices and beans only increases the appeal. You can go crazy with sides too. I like a corn salsa – mix corn kernels with diced jalapeño chillies, red onion and a squeeze of lime. Plus, you don’t want to forget the corn chips or tortillas. The cheesy chips I’ve got here add a great crunch and will definitely be the…

apple & blackberry cornflake crumble serves 6 | prep 10 mins | cooking 35 mins 6 large Royal Gala apples, peeled, chopped 155g ( 3/4 cup) caster sugar 300g frozen blackberries 395g can sweetened condensed milk 60g (2 cups) cornflakes 35g ( 1/2 cup) shredded coconut Vanilla ice-cream, to serve 1 Preheat oven to 180°C/160°C fan forced. Place the apple, 70g ( 1 /3 cup) sugar and 60ml (1 /4 cup) water in a saucepan over medium heat. Cook, partially covered, shaking pan occasionally, for 10 minutes or until the apple softens. Add blackberries. Cook for 3 minutes or until defrosted. Transfer to a 1.5L (6 cup) baking dish. 2 Combine the condensed milk, cornflakes and coconut in a bowl. Scatter over the apple mixture. 3 Bake for 20 minutes…

TWICE AS NICE Fluffy and fragrant are two words we want to hear when it comes to rice! Two new uncooked varieties from Tilda have just landed in Australia. The light and fluffy Pure Basmati, grown and harvested in the Himalayas, is ideal for slow-cooked curries; while the Fragrant Jasmine has slightly sticky grains that pair well with South-East Asian dishes. They’re available in independent supermarkets from $9 for 1kg. FETA IS BETTER We love items that make our lives easier, like marinated, pre-cut feta cubes. The new Greek-style Castello Fetta Cubes are super convenient. The tub has a built-in drainer, so all you need to do is toss them in salads, pasta and more. In supermarkets for $5. freezer friendly Get your hands on these locally grown, processed and…

Sugar snap peas are versatile, as both the pods and peas are sweet, juicy and flavoursome. The tender young pods can be eaten whole in salads and stir-fries or shelled when mature, for the peas. They’re also easy to grow with kids. Sugar snap peas are a productive and nutritious vegie to grow at home and, being a climber, don’t take up too much horizontal space. July is a perfect time to sow and in just eight to 10 weeks you can be pick them! step-by-step sugar snap peas Climbing sugar snap peas can be grown in a sunny, well-drained vegie patch or in pots filled with good-quality potting mix. They’ll need a trellis or tripod to climb on, as they grow up to 2m tall. Before sowing, enrich the…

TIPTOP IMMUNITY Add a little of this olive extract to your next smoothie or meal for a wellbeing boost. Produced from Aussie olive trees on the Cobram Estate, Wellgrove Immune Support Olive Leaf Extract contains 10 olive antioxidants, including hydroxytyrosol and oleuropein (found in olive leaves and fruit). It is suitable for everyday use to support your immune system health and is available in liquid or capsule form. For more information, head to wellgrovehealth.com.au. stay safe at home Did you know more than 50 per cent of all house fires start in the kitchen? In winter it’s vital we keep safe at home. Fire and Rescue NSW recommends never leaving the stove unattended, remaining vigilant when using heaters and other electrical items, and checking smoke alarms. Alarms are the most…

one-dish satay chicken rice “Satay gets a makeover – fuss-free, perfect golden rice and satisfying peanut chicken! No need to be a hero on weeknights. I love making my own satay sauce, but using store bought works too.” Marion Grasby serves 4 I prep 15 mins I cooking 1 hour 500g chicken thigh fillets, trimmed, cut into 4cm pieces 2 tsp mild curry powder 1 tbs vegetable oil 400g (2 cups) jasmine rice 2 garlic cloves, finely grated ½ tsp ground turmeric 625ml (2½ cups) chicken stock Satay sauce (see recipe below) or Marion’s Kitchen Thai Spicy Satay sauce, warmed, to serve ½ Lebanese cucumber, finely chopped Fresh coriander sprigs, sliced fresh red chilli and lime wedges, to serve 1 Preheat oven to 200°C/180°C fan forced. Combine the chicken, curry…

Applaud these little packages! Peel 4 pears. Scoop out seeds from base. Place pears, 2 tbs pure maple syrup and split vanilla bean and seeds in a saucepan. Cover with water. Simmer, partially covered, for 20 minutes. Fold 6 filo sheets in half. Brush each with olive oil. Stack and cut in 4. Arrange mini stacks in 4 mini cast-iron pans. Add pears. Bake in a 200°C/180°C fan-forced oven for 20-25 minutes or until filo is golden. Combine 1/3 cup each cacao and maple syrup with 2 tbs poaching liquid. Drizzle over pears with coconut cream.…

WINNER: meat pie When bought from a supermarket or takeaway shop, neither of these pastries have much to recommend them, although the meat pie is the winner. Brands and recipes vary, but gram-for-gram a cheese quiche typically has 65 per cent more calories than a pie, over 2.5 times the fat, three times the sugar and less than half the fibre. However, the quiche tends to have about 40 per cent more protein, over 18 times the calcium and less salt. Whichever you choose, go for homemade and you’ll skip the additives. Using a recipe with less pastry and extra veg will also enhance the goodness. WINNER: it’s a tie Chickpeas have almost 10 per cent more calories than red kidney beans, as well as about 10 per cent less…

cheat’s molten toblerone puddings serves 6 I prep 20 mins (+ cooling) I cooking 25 mins 2 x 100g Toblerone bars, plus extra pieces, to serve 200g butter, chopped, plus extra, melted, to grease 100g ( 1/2 cup) brown sugar 2 eggs 150g (1 cup) self-raising flour Vanilla ice-cream, to serve 1 Preheat oven to 160°C/140°C fan forced. Brush six 200ml ramekins with extra melted butter. Cover the base of each ramekin with a disc of baking paper. 2 Chop 1 Toblerone and combine with the butter, sugar and 60ml ( 1/4 cup) water in a small saucepan. Stir over low heat until melted and smooth. Transfer to a bowl and set aside to cool to room temperature. 3 Add the eggs to the Toblerone mixture and whisk to combine.…

this cosy stew with a taste of Mexico has loads of flavour. When choosing beef, I always go for grass fed, which is more nutrient dense and better for your health. Plus, it’s kinder to the animal. For the most environmentally sustainable option, you might wish to buy carbon-neutral beef, which is now available. The missing link in many people’s diet is vegetable variety. Mixing things up with a dish like this – which includes beans, capsicum, celery, onion and tomatoes – is the best bet for optimal nutrition and gut health. Black beans are a good source of polyphenols and prebiotics, meaning they’re feeding the good guys in your gut and helping to support a healthy microbiome. Use a collagen-rich homemade beef stock to make this hearty dish extra…

choc ripple mug cakes makes 2 I prep 5 mins I cooking 5 mins More of a milk chocolate fan? Use regular cocoa and grate milk chocolate over the top. And feel free to swap the biscuits for your fave plain sweet biscuits! 1 Whisk together the milk, condensed milk, egg and cocoa in a jug. 2 Coarsely break the biscuits and divide between two 250ml (1 cup) microwave-safe mugs. Pour the milk mixture over the top. Place the mugs on a plate. 3 Microwave on High for 21/2 minutes or until just set. Finely grate the dark chocolate over the top. Set aside for 30 seconds then top the mug cakes with a dollop of cream and more grated chocolate. Serve immediately.…

Drinks editor Jane Thomson picks and pairs wines for winter tipples. Patrick of Coonawarra 2015 Cabernet Sauvignon, $29 This cab sav from Coonawarra – the variety this region is most famous for – offers up luscious cherries and vanilla. It has oh-so-soft tannins and gently unfolding bold flavours. DRINK IT WITH roast meat and gravy, chocolate self-saucing pudding. The Other Wine Co. 2019 Pinot Gris, $26 Made by Shaw & Smith in the Adelaide Hills, this is their ‘other’ brand they like to have some fun with. Crunchy apple and ripe pear abound, but there’s freshness here too, with gorgeous structure that pulls it all together. DRINK IT WITH mac ’n’ cheese, savoury tarts. Battle of Bosworth 2019 Puritan Shiraz, $22 Bright, young and bursting with flavour, this fresh and…