Innholdsfortegnelse for September 2015 i Taste.com.au

and this year, we have double the reason to bust open the bubbly – it’s also our second birthday! What better way to celebrate than with our spectacular Brownie & Berry Cheesecake Stack, topped with that stunning spring-inspired chocolate blossom – find it on page 14. After feasting on pumpkin and parsnips for months, the arrival of spring, and with it new fresh ingredients, sees me skipping through the fruit and veg aisle filling my trolley with asparagus spears, peas upon peas and TRUE baby carrots (not just the young early-plucked ones). Where once I suffered from a weird kind of seasonal amnesia and would stare at my newly laden fridge thinking “Um, what exactly do I do with all of you again?” (much in the same way I do…

Louise’s Pumpkin & Walnut Cupcakes (August 2015, p71 ) were so moist and delicious that the kids would never have suspected the hidden goodness of pumpkin inside! Toni Chardon I had a massive craving for something chocolatey so I decided to make the Classic Fudgy Brownies (April 2015, p119 ). Cravings: satisfied! Donna Fam I went through the June issue and saw the Duck Breast with Pancetta, Braised Lentils & Balsamic (June 2015, p98 ) and it just looked amazing. Right away I thought, “I need to cook that!” I had never cooked duck before – what a lovely surprise. It cooked to perfection, nice and tender. Can’t wait to make it again! Anne Marie Dullaghan “The Coconut Scones with Homemade Lemon Curd (May 2015 p92) were…

Frank’s RedHot buffalo wings with blue cheese dressing serves 4 | prep 5 mins | cooking 20 mins 90g blue cheese 2 tbs sour cream 2 tbs mayonnaise 1 tbs lemon juice 1kg chicken drumettes and wingettes 60ml (¼ cup) Frank’s RedHot Original Cayenne Pepper Sauce 20g butter, chopped Fresh coriander leaves, to serve Chopped fresh chives, to serve 1 Process the blue cheese, sour cream, mayonnaise and lemon juice in a food processor until smooth. Transfer to a bowl. Cover and set aside. 2 Preheat barbecue flatplate on high. Add the chicken. Reduce heat to medium. Cook, turning, for 15-20 minutes or until cooked through. 3 Place hot sauce and butter in a bowl. Add chicken and toss to coat. Place on a serving plate and top with coriander.…

“Sometimes I like to make this on one long baguette and slice it up for guests.”Manu Feildel manu’s vietnamese-style roast chicken baguettes serves 4 | prep 25 mins 2 tbs white vinegar 2 tsp caster sugar 1 garlic clove, crushed 1 small fresh red chilli, finely chopped Pinch of salt 1 large carrot, peeled, cut into thin matchsticks 1 /2 small red onion, thinly sliced 1 tbs lime juice 1 /2 tsp Chinese five spice 4 long crusty rolls, halved lengthways 1 /2 bought barbecue chicken, skin and bones discarded, meat shredded Maggi Original Seasoning sauce, to drizzle 2 tbs fresh coriander leaves 1 tbs chopped unsalted roasted peanuts Finely chopped fresh red chilli, extra, to serve mayonnaise 1 free-range egg yolk 1 1  /2 tsp French Dijon mustard…

Stuff these bites with rich lemon curd for extra zing! there’s something especially irresistible about fresh doughnuts still hot from the fryer! My lemon curd-filled doughnuts are actually pretty easy and they only need half an hour’s prep. You can play around with flavours as well. If you don’t fancy making lemon curd, pipe in Nutella or dip them in custard. Another favourite in my house is salted caramel! This recipe makes about 13, so just double it if you need more. To create the perfect ball, press the dough down in the palm of your hand against a clean work surface and roll in a small circular motion. These are great for any occasion – kids parties, afternoon tea, fetes, or movie nights on the couch. colin’s doughnuts with…

Bring a touch of spring to your cakes and desserts with these easy edible rose petals. Line a baking tray with baking paper. Lightly whisk 1 egg white in a bowl. Lightly brush the petals from 2 fresh home-grown unsprayed organic roses, 1 at a time, with the egg white. Sprinkle with caster sugar to coat, shaking off excess. Transfer to prepared tray. Set aside for 3 hours or until dry, and sprinkle over beautiful spring bakes and treats to decorate!…

rainbow cones makes 12 | prep 30 mins (+ 20 mins chilling time) cooking 15 mins 150g butter, at room temperature70g ( 1 /3 cup) caster sugar2 tsp vanilla extract1 egg225g (1 1 /2 cups) plain flour, sifted35g ( 1 /4 cup) custard powder, siftedBright coloured food pastes, to dyeEdible glitter, to decorateVanilla ice-cream, to serveSprinkles, to serve 1 Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Spray 12 metal cream horn cones with cooking oil spray. (Alternatively, wrap ice-cream cones in foil to use instead of the cream horns). 2 Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the vanilla extract and egg and beat until combined. 3 Fold the flour and custard powder into…

Manu Lunch is easy and delicious with Manu Feildel’s amazing no-cook Vietnamese-style Roast Chicken Baguettes, p72. Michelle Food Director Michelle Southan has all the tips and secrets you need to make the perfect Choc Honeycomb, p114. Louise Baked Pumpkin Doughnuts are a lighter, healthier low-cal twist on the favourite with Louise Fulton Keats, p93. Katrina Weeknight dinners are sorted with Katrina Woodman, including a super cheesy low-cal One-pan Caprese Chicken, p43. Chrissy Nutritionist Chrissy Freer’s low-cal, low-fat and gluten-free Man-sized Salads are hearty, tasty heroes! p54. Matt Discover the history of classic carbonara with Matt Preston as he creates his Smoky Bacon Carbonara, p47. Marion Thai Seafood & Glass Noodle Salad is one of Marion Grasby’s childhood faves. See her easy recipe on p58. Colin Luxe Doughnuts With Lemon Curd…

For our second birthday issue I wanted to celebrate with a combo of my favourite things – hazelnut brownie, gorgeous berries and cheesecake! This is the ultimate slice, all topped with stunning chocolate flowers inspired by spring! Michelle Southan let’s go! brownie & berry cheesecake stack serves 9 | prep 45 mins (+ cooling & overnight chilling time) | cooking 35 mins 200g dark chocolate, finely chopped 180g unsalted butter, chopped 1 tsp vanilla extract 6 eggs 255g (1 1 /4 cups, firmly packed) brown sugar 100g (1 cup) hazelnut meal 75g ( 1 /2 cup) plain flour 35g ( 1 /3 cup) cocoa powder Chocolate flowers, to decorate (see recipe, page 16 ) cheesecake filling 375g cream cheese, at room temperature 45g ( 1 /4 cup) icing sugar…

WTH! What the food! sip & savour September is all about footy finals get-togethers, and that means we’ll need copious amounts of munchies! Say hello to the meat straw – sip on your cocktail through it, then snack on it! It’s the latest trend to hit the US, and they can be made of bacon or beef and pork – we saw this one online at Benny’s Original Meat Straws. They’re best served as the crowning glory of a spicy bloody mary! BEAR PICNIC That’s no cat burglar – there’s a bear in there! A bakery in the US state of Colorado was broken into after-hours by a hungry bear with a sweet tooth. The bear broke a window, climbed in and helped himself to 24 pies, bags of cocoa…

Carbonara has been the most searched for pasta recipe on taste.com.au for a few years now – we love this wonderfully rich sauce, which causes more arguments than any other sauce in Italy. The true Roman pedant will insist this pasta has to be made with bacon from the cheek of a pig (‘guanciale’), eggs, pecorino and nothing else! They will claim that the dish evolved from a local classic, ‘spaghetti alla griglia’, which is spaghetti tossed with porky bits and pecorino, but no eggs. They will also tell you that the name comes from the charcoal burners who worked around the great and ancient capital. This was the easy meal they made with ingredients that kept well and were easy to transport. This is, of course, romantic rubbish and…

thai seafood & glass noodle salad serves 6 | prep 30 mins (+ 10 mins soaking time) | cooking 5 mins 200g glass noodles (cellophane or mung bean) 400g baby squid hoods, cleaned 300g peeled and deveined prawns 1 tbs vegetable oil 2 French shallots, peeled, finely sliced 2 roma tomatoes, cut into wedges 1 /2 cup fresh coriander leaves 1 /2 cup fresh mint leaves 2 tbs toasted peanuts, chopped dressing 2 garlic cloves, peeled 1 long fresh red chilli, coarsely chopped 80ml ( 1 /3 cup) fish sauce 60ml ( 1 /4 cup) lime juice 3 tsp white sugar 1 For the dressing, place the garlic and chilli in a mortar and pound with a pestle until a rough paste forms. Stir through the fish sauce, lime juice…

spiced pumpkin molasses cakes makes 8 | prep 30 mins | cooking 2 hours 10 mins 1 /2 small butternut pumpkin (700-750g), deseeded 80ml ( 1 /3 cup) macadamia oil, plus 2 tsp, extra 175g buckwheat flour 80g organic panela sugar, plus 3 tsp, extra 40g ( 1 /3 cup) almond meal 20g ( 1 /4 cup) desiccated coconut 35g ( 1 /4 cup) coconut flour 2 tsp gluten-free baking powder 2 1  /2 tsp ground ginger 1 /2 tsp ground cloves 3 tsp ground cinnamon 80ml ( 1 /3 cup) molasses 2 eggs 150ml reduced-fat milk 1 tbs pepitas Nuttelex, to serve (optional) 1 Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place the pumpkin, cut-side up, on prepared tray. Drizzle with extra…

you’ll need… justine’s spring navarin of lamb serves 4 | prep 25 mins | cooking 2 hours 40 mins 2 tbs olive oil1kg boneless lamb shoulder,fat trimmed, cut into 8 pieces1 brown onion, chopped1 large carrot, peeled,chopped1 turnip, peeled, chopped3 garlic cloves, peeled,bruised1 sprig fresh rosemary1 tbs plain flour250ml (1 cup) white wine1 large tomato, chopped500ml chicken stock,plus 60ml ( 1 /4 cup), extra8 small Kipfler potatoes,peeled (or your favouritewaxy potato)1 bunch small springonions, trimmed, halved30g butterPinch of caster sugar225g (1 1 /2 cups)frozen broad beans,blanched, peeled1 bunch asparagus,trimmed, blanched, halved 1 Preheat oven to 150°C/130°C fan forced. Heat oil in a large heavy-based casserole dish over medium-high heat. Season lamb and cook, in batches, turning, for 4-5 minutes or until browned. Transfer to a bowl. 2 Add brown onion,…

NUDE FOOD Feast your eyes on the new milk chocolate block from Naked Truth Coco Loco, $5. Just one of the 38 mind-blowing sweet treats in their new range, it’s loaded with fig, toasted almond and coconut, all crumbled over smooth milk chocolate. We devoured the whole block immediately and it just melts in your mouth! Find it at Coles. USE YOUR NOODLE This Philips Pasta and Noodle Maker, $339, makes preparing your own fresh pasta and noodles easy – add flour and liquid, then press a button and it will mix, knead and press out your noodles in minutes. Swap the shaping disc to make noodles, penne, fettucine, lasagne, dumpling skins and more. Kits for ramen, udon and angel hair are available separately. Pick one up at Harvey Norman.…

“Pikelets with ground hazelnuts, banana and coconut. They’re super healthy and seriously delicious – feel-good all round!” Louise “I make extra greens like broccolini and asparagus at dinner, then add them to scrambled eggs with tomato and basil.” Chrissy “Mashed avocado and goat’s cheese feta on sourdough toast with pepper, finished off with a bloody mary to give me a kick start!” Manu “A simple fruit salad and yoghurt or maybe an omelette with new-season vegies like spinach and asparagus.” Justine…

ready to make our Brownie & Berry Cheesecake Stack? Cook your version and share a picture of your creation and you could win a Bosch MUM5PRO Kitchen Machine! It’s the must-have companion for the kitchen and we have five to give away, valued at $699 each. With an extra-large 3.9L stainless steel mixing bowl, plus a professional patisserie set with a beater, Flexi whisk, kneading hook and continuous shredder, it’s perfect for preparing ingredients like a pro! Terms and conditions: Entries open 00:01 (AEST) 20/08/15 and close 23:59 (AEST) 16/09/15. Open to Australian residents only. Winners determined 14:00 (AEST) 18/09/15 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au magazine November 2015. Total prize pool valued at $3,495.00. Full terms and conditions available…

chilli roasted new potatoes Spice up your Sunday roast! Preheat oven to 200°C/180°C fan forced. Toss whole (or halved, if large) new potatoes with olive oil and roast until crisp. Drizzle with Sriracha and top with fresh coriander sprigs and sliced fresh red chilli. asparagus melt Craving a speedy lunch? Blanch asparagus and cut into lengths. Sandwich asparagus and fontina cheese between 2 slices of white sourdough. Pan-fry in a little butter until golden and melted. radish crunch For a quick crispy side, mash anchovies in a bowl and mix with olive oil and lemon juice. Toss through thinly sliced radishes and chopped fresh continental parsley. Serve with grilled veal cutlets. go green salad Try this fresh crunchy salad! Combine blanched peas, sliced radishes, snow pea shoots and pickled red…

kitchen staples • extra virgin olive oil • garlic • coriander seeds • sweet paprika • ground cumin • ground coriander • bay leaves • passata • eggs • frozen chips • hot chilli sauce • panko breadcrumbs stuffed sweet spuds serves 4 | prep & cooking 55 mins 8 (about 110g each) sweet potatoes, unpeeled 1 tbs extra virgin olive oil 2 garlic cloves, crushed 1 red onion, finely chopped 3 tsp sweet paprika 2 tsp ground cumin 1 tsp ground coriander 500g beef mince 1 fresh bay leaf 1 tbs fresh marjoram leaves 125ml ( 1 /2 cup) passata 125ml ( 1 /2 cup) water Crème fraîche, to serve Small kale leaves, to serve Hot chilli sauce, to serve (optional) 1 Preheat oven to 200°C/180°C fan forced. Place…

bun cha gio serves 4 | prep 5 mins cooking 20 mins 675g pkt frozen vegetable cocktail spring rolls Lime halves, to serve 270g btl Yeo’s Satay Sauce, warmed slightly 260g Asian salad mix 150g rice vermicelli noodles Fresh baby mint leaves, to serve Cook 20 spring rolls following packet directions or until crisp and warmed through. Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes or until tender. Drain. Toss the noodles with half the satay sauce. Serve with the spring rolls, salad mix, mint, lime and remaining satay sauce on the side.…

Say hello to your new weekend ritual! Prepare a 325g ctn Green’s Pancake Shake Buttermilk following packet directions. Melt 5g butter in a 16cm non-stick frying pan over medium-low heat until foaming. Thinly slice 2 red apples into discs. Add 3-4 apple discs to the pan and cook for 1 minute each side or until softened slightly. Pour over one-sixth of the pancake batter and cook for 2 minutes or until bubbles appear on the surface. Turn and cook until golden. Repeat with butter, apple and pancake batter to make 6 pancakes. Combine 250g mascarpone and 1 /2 tsp ground cinnamon in a bowl. Top pancakes with the mascarpone mixture. Drizzle with maple syrup.…

When we took over a tiny little chicken shop in Bronte, Sydney, and opened the Three Blue Ducks in 2010, we knew that we wanted to serve food that was simple and rustic, but with the same incredible flavour that you would expect at a top-notch restaurant. The more we experimented with un-doctored food, the more we began to learn about the diverse ways of cooking with different vegetables, grains and legumes. We discovered that a humble vegetable like broccoli can become the star of a dish simply by grilling it until beautifully charred; that toasting grains before soaking and cooking adds incredible flavour and texture; and that the key to a perfect salad can lie in something as simple as the way you slice the vegetables. If we had…

“This sugary choc bliss will have the adults and kids fighting over the last shard!”Michelle Southan you’ll need Grab these seven easy ingredients to get started! let’s go! choc honeycomb makes 1 large slab | prep 10 mins (+ setting time) | cooking 20 mins 335g (1 1 /2 cups) white sugar60ml ( 1 /4 cup) liquid glucose2 tbs golden syrup125ml ( 1 /2 cup) water2 tsp bicarbonate of soda, sifted200g dark chocolate,finely chopped55g ( 1 /3 cup) chopped pistachios 1 Line a large baking tray with raised sides with baking paper, allowing the sides to overhang. Place the sugar, liquid glucose, golden syrup and water in a large saucepan over low heat. 2 Cook, stirring, brushing down the side of the pan and spoon occasionally with a pastry brush…

Angove Nine Vines Grenache Shiraz Rosé 2015 $16 Spring means flowers, sunshine and rosé! If you love red currants and berries, this is what you’ve been waiting for. Tendil & Lombardi Blanc de Noirs NV $77 Celebrate spring with bubbles. Brand new to Australia, this luxe light gold Champagne oozes fresh pear, blood orange and buttered toast. ArtWine ‘Prego’ Pinot Grigio 2015 $22 It’s official – wine is art, and a glass of this delightfully fresh and fruity Clare Valley Pinot Grigio on a warm day will bring out your inner artist!…

One of the best ways to keep healthy eating on track is to have better-for-you snacks at the ready in your bag or desk drawer. We scoured the healthy section of the supermarkets for as many ready-to-eat snacks as we could find and put them to the taste test. When it came to the crunch, these were the favourites. Bounce Natural Energy Ball Coconut Macadamia Protein Bliss 40g $3.62 This tastes quite indulgent – not overly sweet, and it has a chewy, fudgy texture. It has 162 calories and 10g of sugar per serve. Thisit Foods Cranberries, Nuts & Seeds 250g $6.16 We love this mix of sultanas, almonds, cashews, macadamias, cranberries and seeds, with 239 calories per 50g serve. Emma & Tom’s Life Bar Cacao & Coconut 35g $2.99…

goat’s milk vs cow’s milk Goat’s milk has slightly fewer calories than cow’s milk, as well as less lactose and less fat (although this can vary across seasons and brands), but it also has less vitamins A, B2 and B12. Both are good sources of calcium. Some people find goat’s milk easier to digest than cow’s milk, however, current research does not support clear digestive benefits. winner: it’s a tie fish sauce vs oyster sauce Brands vary, but oyster sauce typically has over twice the calories of fish sauce and four times the sugar. It also tends to have more additives, such as added flavours and colours. Both are very high-salt products, however, fish sauce has more than twice the salt of oyster sauce – one tablespoon of fish sauce…

light up Brighten up your space with a modern industrial Hex Pendant Light from Domayne. The minimalist design comes in two sizes and three colours and will make a great statement in the kitchen. Visit domayneonline.com.au for more information. GLAZED OVER Drizzle Moro Gourmet Glaze on salads, vegies, meat and even ice-cream to give them a wow factor. Wonderfully aromatic and versatile, Moro Gourmet Italian Glaze and Moro Gourmet Moscato Glaze are the perfect finishing touches. Visit worldofmoro.com.au Italian for ‘the best’ Aged for a minimum of 14 months, Il Migliore Shaved Grana Padana is a smooth and sweet-tasting cheese. Use it in risotto and lasagne, or to top pasta dishes and salads to give them authentic Italian flavour. Visit ilmig.com.au for more information about the range. THE HOT SPOT…