Table of contents for June 2017 in Taste.com.au

as life gets quicker, I seem to be going more slowly than ever – at least when it comes to cooking. Even through the hottest summer on record, while we were down at the beach our slow cooker was chugging away with everything from ratatouille to bone broth and summer soups. But now the real fun begins. There’s nothing like the comfort of slow cooking in winter – a bubbling pot on the stove, the lid of a slow cooker filling with steam, all the amazing aromas as ingredients transform into melt-in-the-mouth unctuousness. If this is ringing your bells, you’re in for a real treat with this issue! Top of my list is Matt Preston and Michelle Southan’s Greek twist on chilli con carne (page 46), done in a pot…

cook & win! Recreate our irresistible Cheesy Beef Casserole Cob to enter our Cook the Cover competition and you could win a Sunbeam Café Series prize pack, valued at $2644, which includes 6 high-quality kitchen appliances. For full details, see page 21. tip 1 To cut down on washing up and minimise mess, use a snap-lock plastic bag for tossing the beef and coating it in the flour. This is also a quick way to coat all the beef at once. tip 2 Cook the beef in small batches to ensure the pan is not overcrowded. This will allow the meat to brown evenly and not stew in its own juices, giving a full-flavoured result. tip3 The best way to hollow out the cob loaf is to use a small…

fantastic flavours We’ve all got a favourite chip flavour, whether it’s salt & vinegar, cheese & onion or barbecue, to name a few, but what’s on the table for new chip flavours? Nielsen research has recently identified top flavour trends for snacks, such as chips and pita crisps, by testing different flavour ideas and there are some seriously weird, and very specific, combos emerging. Anyone for lamb feta chips? Or perhaps you’d like to try a sweet, spicy pineapple habanero flavour on your chips? Or, our fave, goat meat curry chips! Apparently, the trends represent a desire for more multicultural flavours, and aren’t likely to be rolled out any time soon… but we’re not complaining. 68.4% of Aussies eat chocolate each month according to Roy Morgan Research, with 53% choosing…

There is much debate about the perfect chilli. The English like to serve it on white rice or even baked potatoes, but New Yorkers may plump for sloshing it on their hot dogs to make a chilli dog... While the ‘chili queens’ – the Hispanic street vendors of San Antonio, Texas, who really took ownership of chilli in the late 1800s – served theirs with tortillas. They also used chunks of meat rather than the more familiar mince, and game meat such as venison was used as often as beef. What’s more, the presence of beef suet was another essential element in their spicy stews. Chilli also became synonymous with the culinary culture of the cattle drive and the wagon train when it started to include beans. The chilli queens…

There’s more to slow cookers than casseroles, soups and curries – they can also turn out delectable sweet dishes, such as custards, crumbles, apple pie and cobblers, to name a few. When you’re already using the oven for savoury dishes, or you want to get dessert ready ahead of time, they’re the perfect solution. The moisture in the slow cooker creates a steam-like environment that produces beautifully tender cakes and crumbles, and flavour-packed sauces. Three of our fave slow-cooked desserts: Hummingbird Cake: If you’ve ever had difficulty baking a perfectly moist hummingbird cake, try our slow-cooker version. It only takes 15 minutes to prep and the long, slow cooking time means you don’t have to worry about dryness! Apple & Rhubarb Cobbler: Cobblers are very well suited to being made…

Michelle Southan: Classic long lunch “This retro menu features dishes everyone knows and loves with a few twists, like lamb shanks in a bourguignon style and rosé-poached pears.” starter Creamy cauliflower coconut soup main Bourguignon-style lamb shanks dessert Rice pudding with rosé-poached pears Miranda Payne: Spicy saturday night “Grab some friends and tuck into this delicious spicy feast, perfect for chilly winter nights. The sweet, saucy banana pud is there to share.” side Spicy spoonbread main Greek chilli con carne dessert Sticky date banana pudding Alison Adams: Casual midweek dinner “You can spoil those you love without spending hours slaving away in the kitchen. These recipes have enough everyday ‘wow’ to impress family and friends alike.” starter Cheesy fennel tarts main Grilled chicken & veg barley bowl dessert Orange &…

 here’s how to update all your kitchen appliances at once – simply make our amazing Cheesy Beef Casserole Cob, snap and enter for your chance to win this fantastic Sunbeam Café Series prize pack, valued at $2644. “ I’ll be looking for neatly hollowed bread, rich saucy filling and golden topping.” matt preston CELEBRITY JUDGE Your prize pack: 4-slice Toaster, $199, featuring deep, extra-wide slots and electronic browning control. Quiet Shield Kettle, $149, with countdown timer, five different temperature settings and sterilise mode. Espresso Machine Beans + Capsule, $999, makes your fave coffee using beans or capsules. Precision Grinder, $299, for optimal extraction so you get the most from your coffee beans. Food Processor, $399, with latest technologies, plus ‘auto pulse’ and storage drawer. Planetary Mixmaster® Power Drive, $599, with…

Take your midweek meals up a notch with this sophisticated chicken dish. There’s minimal effort required – just brown the chicken marylands with garlic cloves and French shallots, then pop it all in the oven and douse with a mixture of sticky port and figs halfway through cooking. It’s a wonderfully fuss-free and delicious dinner you’re sure to make again.…

“Tom yum soup is my ultimate comfort food. It’s a classic Thai dish that’s super-charged with complex hot and sour flavours, yet is simple enough to make for a weeknight dinner. Spice it up or down according to how you like it!”Marion Grasby tom yum noodle soup serves 4 | prep 30 mins | cooking 30 mins 2 tbs vegetable oil 16 (about 500g) green prawns, peeled, deveined, heads and shells reserved 6 kaffir lime leaves, bruised 5 fresh red birdseye chillies, lightly bruised, plus extra, thinly sliced, to serve 4cm-piece galangal, thinly sliced 1 stem lemongrass, bruised, cut into 5cm lengths 4 baby buk choy, quartered 80ml ( 1 /3 cup) fish sauce 100ml fresh lime juice 150g dried rice vermicelli or egg noodles 100g firm tofu, sliced 4…

Bag these… shopping list 700G CHICKEN THIGH FILLETS $11.90 1.2KG LAMB SHOULDER $22.00 500G TUB GREEK YOGHURT $4.50 100G BABY SPINACH $1.50 100G SHIITAKE MUSHROOMS $5.00 1 BUNCH GREEN SHALLOTS $2.00 1 BUNCH FRESH DILL $3.00 500G FLAT MUSHROOMS $5.50 500G BUCKWHEAT $3.50 500ML PASSATA $2.00 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - TOTAL = $60.90 kitchen staples • ginger • light soy sauce • shaoxing wine • oyster sauce • plain flour • cornflour • baking powder • caster sugar • extra virgin olive oil • peanut oil • sesame oil • onions • garlic • paprika • bay leaves • cinnamon…

rainbow flatbreads makes 12-16 slices | prep & cooking 40 mins 500g broccoli (1 large or 2 small) 100g (1 cup) almond meal 1 tsp dried herbs of choice (such as oregano, thyme or basil) Sea salt and freshly ground black pepper 4 free-range eggs 1 Preheat oven to 200°C. Line a baking tray with baking paper. 2 Roughly chop the broccoli, place in a food processor and blend until the texture resembles breadcrumbs. Measure out 400g of the vegetable ‘breadcrumbs’. Transfer to a bowl and add the rest of the dry ingredients. Season with salt and pepper to taste. Mix until combined and make a well in the centre. 3 Crack the eggs into the well. Using a fork, whisk the eggs before gradually incorporating the dry ingredients. Work…

I love a good cottage pie, with super-tender beef and fluffy, creamy mash. My latest version is inspired by two Irish classics: cabbage-spiked mashed potato, which is called colcannon, and slow-cooked beef with a rich, malty flavour thanks to a kick of Guinness. Michelle Southan you’ll need … let’s go! guinness beef & colcannon cottage pie serves 6 | prep 30 mins | cooking 2 hours 45 mins 2 tbs extra virgin olive oil 1.3kg gravy beef, cut into 3cm pieces 360g button mushrooms, halved 10 French shallots, peeled, halved 250g speck, cut into batons 2 garlic cloves, crushed 440ml can Guinness 250ml (1 cup) beef stock 90g ( 1 /3 cup) tomato paste 2 sprigs fresh thyme, plus extra, to serve 2 bay leaves 100g (1 cup) grated…

“Bitter foods may be an acquired taste, but there’s a good reason why you want to be swapping sweet foods for more bitter ones. That bitterness is a good sign that the food is full of beneficial chemicals,” says taste Health Council member, Tim Crowe. bitter foods have been shown to aid digestion, help nutrient absorption, stimulate immune function and even help keep sugar cravings at bay. Sweet benefits indeed! Whenever you experience a bitter taste, like grapefruit, brussels sprouts, wild rocket or even a cup of strong coffee, there’s a reaction happening in your mouth between the chemical compounds in the food and your tastebuds. This is what creates that bitter taste sensation. Why are bitter foods better for us? Sensing bitterness is a primal way for our bodies…

De Bortoli Woodfired Heathcote Shiraz 2015 $24.95 This wine was created specifically to match with a juicy, chargrilled steak, and what a beauty she is! Intense purply red with rich dark berries, a few herbs and a lick of smoky oak. It’s made from cool-climate fruit. Flametree Cabernet Sauvignon Merlot 2014 $30 The 2007 vintage of this wine won the prestigious Jimmy Watson Memorial Trophy, and this is looking just as sharp. A classic blend, both intense yet comforting, with great structure and fine tannins – wonderful drinking. The Lane Block 1A Chardonnay 2016 $20 A chic chardonnay from the Adelaide Hills. Like a classic kitten heel, it’s stylish, yet practical and perfect for midweek. Delivers juicy peach and crunchy pear – glamour was never so affordable.…

Manu Pair lamb with red wine for dining bliss with Manu Feildel’s Bourguignonstyle Lamb Shanks , p74. Michelle You’ll never make Cottage Pie , p102, the same way again after tasting Michelle Southan’s version with an Irish twist. Miranda Miranda Payne’s Spoonbread , p101, is a delicous savoury polenta pud that you’ll be spooning straight into your mouth. Louise Need a hand choosing healthy options for the family? Let Louise Keats help in Healthy Showdown , p133. Matt If the ancient Greeks had chillies, we might have had Greek Chilli Con Carne , p46, suggests Matt Preston. Marion Get slurping with Marion Grasby’s low-cal Tom Yum Noodle Soup , p42 – easy enough for weeknights, too. Chrissy Curries are always a hit, so you’re already winning with Chrissy Freer’s better-for-you…

Introducing winter’s ultimate all-in-one meal – cob loaf filled with a mouth-watering slow-cooked beef casserole. The cob makes a fun serving dish and becomes part of the meal. This one serves four, cut into wedges. Or, you can make individual ones in small rolls. Topped with cheesy, garlicky, crispy croutons, this is a real game changer. Michelle Southan let’s go! cheesy beef casserole cob serves 4 | prep 20 mins | cooking 2 1 /2 hours 1kg beef chuck steak, cut into 2cm pieces, excess fat removed 2 tbs plain flour 2 tbs extra virgin olive oil 100g rindless bacon rashers, cut into 2cm pieces 1 small brown onion, finely chopped 2 garlic cloves, crushed 2 bay leaves 1 small sprig fresh rosemary 400g can diced tomatoes 2 tbs tomato…

“This delicious, indulgent pudding is inspired by two of my favourite decadent winter warmers – bread and butter pudding, and croque monsieur. Use good-quality produce, as this will make a world of difference to the finished dish. Feel free to cook individual serves in ramekins if you don’t want to share! Georgia Barnes “This is just the thing for a hearty brunch or lazy Friday night dinner.” croque monsieur pudding serves 4 | prep 10 mins (+ 10 mins standing time) | cooking 20 mins GRAB 180g leg ham, shaved 8 slices rye sourdough bread 200g gruyère 4 eggs 400ml milk 3 tsp Dijon mustard 2 tbs chopped fresh chives, to serve GO... 1 Preheat oven to 180°C/160°C fan forced. Lightly grease a 1L (4 cup) ovenproof dish. 2…

“Lamb shanks simmered slowly in a rich, red wine sauce with onions and mushrooms is pretty hard to beat. I could eat this all winter!”Manu Feildel bourguignon-style lamb shanks with sweet potato paris mash serves 4-6 | prep 40 mins (+ 8 hours marinating time) | cooking 3 hours 45 mins 1 brown onion, finely chopped 3 French shallots, finely chopped 2 carrots, peeled, finely chopped 2 garlic cloves, bruised 1 sprig fresh thyme 1 fresh bay leaf 1 tsp black peppercorns 1L (4 cups) cabernet sauvignon or shiraz 6 French-trimmed lamb shanks 80ml ( 1 /3 cup) vegetable oil 90g unsalted butter, chopped 20g plain flour 8 pickling onions or pearl onions, peeled, roots intact Large pinch of caster sugar 200g speck, cut into batons 400g button mushrooms…

“Rice pudding is a winter favourite at my house. This glammed-up version has a red-tinged syrup and delicious poached pears for extra oomph.”Michelle Southan creamy rice pudding with rosé-poached pears serves 4 | prep 15 mins | cooking 1 hour 5 mins 1L (4 cups) milk 110g (½ cup) medium-grain white rice 1 vanilla bean, split, seeds scraped 220g (1 cup) caster sugar 2 tbs chopped pistachios rosé-poached pears 750ml (3 cups) rosé 220g (1 cup) caster sugar 2 beurre bosc pears, peeled, halved, cored 1 Combine the milk, rice, vanilla pod and seeds, and ½ cup sugar in a large saucepan. Stir over medium heat for 3 minutes or until the sugar dissolves. Bring to the boil. Reduce the heat to very low, cover and cook, stirring often, for…

1 Cook the beef in small batches to ensure the frying pan is not overcrowded. This will allow the meat to brown evenly and not stew in its own juices. 2 When browning the meat, it’s best to have the pan over high heat so it will caramelise the meat’s surface and add flavour and colour to the dish. 3 Make sure your meat is cut into similar-sized pieces to ensure even cooking. If you’re using pre-diced beef, cut any larger pieces in half. 4 Choose gravy beef or chuck steak for slow cooking. The long cooking time breaks down their fat structure, resulting in melt-in-the-mouth meat with a rich flavour. 5 Floury potatoes, such as sebago, are the best choice for mashing because of their dry texture, which gives…

Marion Q What is kecap manis and how do I use it in cooking? Kecap manis is an aromatic, sweetened soy sauce from Indonesia, thicker than Japanese soy sauce. You can add a dash to marinades or stir-fries to give dishes a lovely dark caramel colour and rich umami flavour. Traditionally, it’s often used in noodle and rice dishes, like Indonesian nasi goreng, but I love drizzling it on avocado toast or adding a few teaspoons to a bolognaise sauce for added colour and flavour. It has a strong, treacle-like flavour so just remember that a little goes a long way! Michelle Q What can I do to help my bread dough rise on a cold day? I was lucky enough to learn a super-cool trick from a pro –…

cover your bases Take your crockpot from the stovetop to the dinner table without skipping a beat with a new Annabel Trends Felt Trivet, $32.95. Handmade in Nepal from sheep’s wool, the trivet will protect surfaces from hot pots and dishes, while adding a pop of colour. There are three designs to choose from. Go to annabeltrends.com for more. DREAM TEAM Baileys Irish Cream has joined forces with Bulla to create its Chocolat Luxe Ice Cream, $7.50 for a tub and $7.90 for a six-pack of sticks. The rich flavours of Baileys Irish Cream and dark Belgian chocolate come together to make an ice-cream that’s just like a nightcap in a bowl. So put the kids to bed early and dig into this decadent adults-only treat. INGREDIENT OF THE MONTH…

goldilocks was right about something – she knew how to pick a good porridge! So we’ve taken our cues from her and tasted our way through 30 sachets of microwave porridge to dish up our favourites, based on taste and nutritional info, for an al desko breakfast ready in just 90 seconds. Carman’s Natural 5 Grain & Super Seed, 8 sachets, $5.70 Keep your sugar intake low at only 1g of sugar per 100g. That’s a whopping 20 times less sugar than some other brands we tried. It’s also brimming with seeds such as pepitas, linseed and sunflower. Coles Quinoa Porridge Honey, Almond & Cinnamon, 5 pouches, $8.25 Coeliacs can still enjoy a warming bowl of porridge with this quinoa version, flavoured with cinnamon for a touch of spice and…

brown rice vs white rice Unlike white rice, brown rice is a whole grain with the bran layer and cereal germ still intact. Boiled brown rice tends to have marginally fewer calories and more protein than white, as well as 1.5 times the fibre, over 15 times the vitamin B3 and B6, nine times the vitamin B1 and four times the magnesium. But it also has less calcium and more phytates, which can inhibit nutrient absorption. winner: brown rice jerusalem artichoke vs swede Jerusalem artichoke has 2.5 times the calories of swede and a quarter of the vitamin C. But it has unusually high amounts of inulin and raffinose, two natural prebiotics that feed the good bacteria in our digestive system and can improve gut health (however, they can cause…

bacon & sweet chilli pumpkin scrolls makes 6 | prep 20 mins | cooking 50 mins 450g seeded, peeled, chopped pumpkin 170g shortcut bacon, chopped 2 /3 cup store-bought sweet chilli relish 2 tsp chopped fresh rosemary, plus extra leaves, to sprinkle 450g (3 cups) self-raising flour 1 tsp baking powder 50g butter, chilled, chopped 125ml ( 1 /2 cup) milk, plus extra, to brush 160g (2 cups) coarsely grated cheddar 1 Cook pumpkin in a saucepan of boiling water for 10 minutes, until tender. Drain. Mash. Set aside to cool. 2 Meanwhile, cook bacon in a frying pan over medium heat for 5 minutes or until golden. Stir through sweet chilli relish and chopped rosemary. Set aside to cool. 3 Preheat oven to 200 °C /180 °C fan forced.…