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Taste com au 2020-10
Transcript of Taste com au 2020-10
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sweet potato noodles
FOOD MAG OF THE YEARW
IN $3000 !
COO
K
THE CO
VER
125RECIPES IDEAS
OCTOBER 2020
BURRITO FLAVOURDORITOS-CRU BED
See page 19
d
YUM!
Spring
GREEN LABEL EDITION
WAYS TO
20 fresh dinners
9 amazing bakes
49 save waste save $$
Your family could be losing $195 a month by wasting food.
FIGHTLET’S
www.fightfoodwaste.orgJOIN THE MOVEMENT
6 editor’s letter 9 you said it10 must-see videos
12 our top meals at a glance
16 cook the cover 19 cook & win
21 cook the cover winner
24 first taste
28 what’s hot
contents
this monthregulars
REEN ABEL ED TION
3
STICKY salmon noodles
dinner
easy weeknight
revolution!
eat real
EASY felafel & feta sub
Real food.
October 2020 59
39 dinner revolution! Get dinner
done in a flash with these meals, ready
in just 20 minutes. Salmon noodles
and more really hit the spot.
46 marion’s express Marion
Grasby makes Chinese barbecue pork
using a secret ingredient to get that
amazing red colour, without using dye.
48 emergency dinners Need food
fast? We’ve got hearty salads in just
10 minutes – all you have to do is choose.
54 let’s twist! Make bright vegan
Mediterranean-stuffed capsicums then
mix it up times two to dish up a meal
everyone will enjoy.
.COM .AU
sweet potato noodles
FOOD MAG OF THE YEARW
IN $3000 !
COO
K
THE CO
VER
125RECIPES IDEAS
OCTOBER 2020
BURRITO FLAVOURDORITOS-CRU BED
See page 19
d
YUM!
Spring
GREEN LABEL EDITION
WAYS TO
20fresh dinners
9amazing bakes
49 save waste save $$
59 eat real Easy felafel & feta sub.
60 in season Asparagus puffs
and papaya are in the spring spotlight.
62 super vego Make healthy and
low-cal dishes that are fresh and filling.
68 5 lunches for $30 Prep ahead
with our shopping list and easy plan,
then enjoy lunchbreaks with ease.
79 wait, you mean I can eat that? Cannellini beans in a cake!
81 healthy showdown Louise
Keats helps you make healthier choices.
82 waste not, want not We’ve got
plenty of tips to help you use up all the
food you have in the fridge and pantry.
Recipe Michelle Southan
Photography Jeremy Simons
Styling Emma Knowles
Food preparation Kerrie Ray
On the cover→ popcorn chicken with crunchy
sweet potato noodles pages 16-18
→ cook the cover win $3000! page 19
→ 20 fresh dinners pages 16-18, 34, 35,
39-44, 46-47, 48-52, 54-57, 62-66, 94, 104-108
→ 9 amazing bakes pages 34, 36, 79-80,
95, 97-103, 135
this month
taste magazine October 2020
4
taste life food meets life
how to freeze VEGIES
121 October 2020
caesar salad BURGER
October 2020 85
fun cookingfun projects
subscribe now 26 mag offer Bonus gift.
77 iPad/tablet Great price.
85 fun cooking Caesar salad burger.
86 so hot! right now Matt Preston
makes spinach and ricotta triangles
super easy with a jaffle maker. You’ll
discover that a filo toastie is a revelation!
90 don’t waste it, cook it! Vegie
peels, leftover fruit peel and other edible
odds and ends get turned into delicious
and ingenious ways to minimise your
food waste.
97 biscuit tin treats The humble
store-bought biscuit gets its time to shine
in these desserts that use them in new
and fun ways, including a hidden cookie
cake with caramel sauce.
104 mash up! Take a zucchini slice
and stuff it full of ham and cheese
croissants for a fully loaded bake you
can enjoy for breakfast, lunch or dinner.
111 ikaria: food of greece Greek chef Meni Valle helps us
experience the food of Ikaria, an island
in the Aegean, with her new cookbook.
Enjoy heavenly Greek food without
leaving your place.
118 take these… make this! We’re taking inspiration from tiramisu
for a frozen, creamy coffee-flavoured
dessert that’s loaded with KitKats
and uses only six ingredients!
121 taste life How to freeze vegies
122 find it, love it Great products.
125 top drops Sustainable wines.
126 q&a How to reduce food waste.
127 grow your own! Add colour
to your cooking with rainbow silverbeet.
129 win it! This month’s great prizes.
131 aisle watch Our favourite
ice-cream sandwiches.
135 bake me happy! Apple slice.
136 recipe index
happy halloween!
October 2020 taste magazine
5
taste magazine October 2020
6
ay back, in those first days
of Covid-19, we started using
a saying: “When the going gets
tough, the tough ask Nana.” It’s
been our touchstone for the past six months.
From recipes, videos and features, whenever
we’re brainstorming what you really need,
we’ve channelled our inner-Nana and her
wisdom, savvy and resourcefulness.
I can see my Grandy now, pointing to the
greenest part of my plate, telling me to eat my
vegies. I wanted her rosy cheeks, so I ate up.
This Green Label Edition is a long way
from her overcooked brussels sprouts. But
Grandy’d be right onto Michelle’s veg-packed
dinners (p48) and Chrissy’s super veg meals
(p62). And Nana knows as much about
naughty as she does nice. So I am sure she
would love the wicked biscuit tin treats (p97).
When Nana talked about “balance” she
meant extra dollops of cream. Maybe this was
the real secret to my Grandy’s rosy glow?
Glow like Nana
FOR ALL THE LATEST FOOD AT YOUR FINGERTIPS
WHAT'S NEW
DINNER.COM.AU
STICKY salmon noodles
dinner
easy weeknight
revolution!
caesar salad BURGER
October 2020 85
fun cookingfun projects FUN COOKING
to use up any leftover produce you may have
on hand and help cut down on kitchen waste.
EDITORIALeditor-in-chief Brodee Myers [email protected]
group commissioning editor Cassie Mercer
food director Michelle Southan
creative director Giota Letsios
art director Natasha Barisa
food editors Gemma Luongo & Tracy Rutherford
senior food consultant Alison Adams
chief subeditor Alex McDivitt
subeditors & digital producers Jodi De Vantier & Natasha Shaw
nutrition editor Chrissy Freer
editorial coordinator Elizabeth Hayes
multimedia/video Jade Dunn & Mim Stacey
DIGITALdigital director Laura Simpson
digital content manager Rebecca Nittolo
senior producers
social media editor Stephanie Hua
head of product & strategy Clementine Levingston
senior product manager Courtney Meijer
ADVERTISINGmanaging director, national sales Lou Barrett
general manager, newsamp Renee Sycamore
nsw network partnerships director Cody Pearson
nsw network partnerships managers Melanie Giordano,
Donna Hodges & Cassandra Writer
(02) 8045 4734 [email protected]
nsw network partnerships specialists Pamela Jap, Anna Steele
& Lucy Tootill (02) 8045 4674 [email protected]
vic network partnerships director Eugene Loane
(03) 9292 2286 [email protected]
vic network partnerships manager Charmaine Wu
(03) 9292 1597 [email protected]
vic network partnerships specialist Tatiana Sumpter
(03) 9292 3223 [email protected]
qld network partnerships director Allie Hansen
(07) 3011 9262 [email protected]
sa head of network partnerships Kathy Badman
(08) 8206 2981 [email protected]
wa group sales director Marissa McNish
0434 308 904 [email protected]
ADVERTISING – CREATIVE head of creative Richard McAuliffe
head of creative operations Eva Chown
head of art Karen Ng
head of content Brooke Lewis
senior art director Anthony Macarounas
senior content writers Rosie Double, Annette Farnsworth,
Tiffany Pilcher & Colin Sevitt
creative producers Sarah Mury, Candice Shields & Kristie Walden
PRODUCTIONproduction manager Chrissy Fragkakis
MARKETING & CIRCULATIONgeneral manager marketing & commercial – Food Corp
Rachael Delalande
marketing manager – Food Corp Carmen Hubble
commercial director – Food Corp Oliver Vickers-Price
senior commercial integration manager – Food Corp
Adelaide Johnson
commercial integration manager – Food Corp Tessarne Rowley
marketing and partnerships coordinator – Food Corp
Holly Berckelman
managing director – commercial content Mike Connaghan
managing director – food & travel Fiona Nilsson
director of communications Sharyn Whitten
general manager – retail & circulation Brett Willistast
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.COM.AU
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(02) 8045 4891
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AUSTRALIAN MAGAZINE AWARDS
Food Magazine Brand of the Year 2019
Food Magazine Brand of the Year 2018
Magazine Brand of the Year 2017
Food Magazine Brand of the Year 2017
Digital Media Brand of the Year 2017
Editor of the Year – Consumer 2017
MUMBRELLA PUBLISH AWARDS 2019
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FOOD MAG OF THE YEARW
IN $3000 !
COO
K
THE CO
VER
125RECIPES IDEAS
OCTOBER 2020
BURRITO FLAVOUR
See page 19
d
YUM!
Spring
GREEN LABEL EDITION
WAYS TO
20fresh dinners
9 amazing bakes
49save waste save $$
.COM .AU
sweet potato noodles
FOOD MAG OF THE YEARW
IN $3000 !
COO
K
THE CO
VER
125RECIPES IDEAS
OCTOBER 2020
BURRITO FLAVOURDORITOS-CRU BED
See page 19
d
YUM!
GREEN LABEL EDITION
WAYS TO
20 fresh dinners
9 amazing bakes
49save waste save $$
touchkeep in
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you said it... Here are some of the dishes getting
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SEND US YOUR PICS
this month
taste magazine October 2020
Learn how to make the ultimate
drinkable dessert just by
combining Nutella and Baileys.
This deliciously creamy martini
will be your new Friday night fave.
food being forgotten in the fridge
and going to waste. Plus, it’ll
be a quick heat-and-eat meal
later with these great tips.
Skip the chips and use
pasta shells instead for a
nifty nacho cup twist you can
cook in the air fryer. Watch our
video for the step-by-step.
INICHEESYSNACK
CREA YDREA Y
ARTINI
LESS WASTE HERE!
EASY bitesMaking okonomiyaki savoury pancakes the traditional way can be tricky. Our muffin pan version is easy Japanesey!
Muffin pan okonomiyaki puffsmakes 12 | prep 10 mins | cooking 15 mins
5 eggs2 tbs peanut oil2 tbs tonkatsu sauce, plus extra, to drizzle2 tbs milk200g pkt coleslaw mix2 green shallots, thinly sliced150g (1 cup) self-raising flourKewpie Mayonnaise, to drizzle and to serve
1 Preheat oven to 220°C/200°C fan forced. Grease 12 muffin pan holes and line the bases with baking paper. Place in the oven to preheat slightly.2 Whisk together the eggs, oil, tonkatsu sauce and milk in a large bowl until combined. Add coleslaw mix and half the shallot. Stir to combine. Scatter over flour and a pinch of salt. Stir until just combined. 3 Carefully remove hot pan from oven. Divide mixture among prepared holes. Bake for 15 minutes or until puffed and golden. Set aside in the pan for 5 minutes to cool slightly.4 Use a small knife to run around side of puffs to release from pan then transfer to a serving plate. Drizzle over extra tonkatsu sauce and mayonnaise. Sprinkle with remaining shallot. Serve warm with more mayonnaise on the side.
KEWPIE ADVERTISING FEATURE
• Visit kewpiemayomadebetter.com.au
DO YOURSELF A FLAVOURCreated in 1925 and made with twice the amount of egg yolks than traditional European recipes, Kewpie Mayonnaise is perfect in sushi rolls and sandwiches, plus as a dressing and dipping sauce.
our top meals
Looking for fresh, vegie-packed meal ideas? Start your search here!
Low-cal chickpea pancakes p66
One-pan teriyaki beef & rice p43
Vegetable muffin frittata p73
Spinach & ricotta filo jaffles p88
at a glance
Sticky salmon noodles p44
speedystir-fry
Sticky chicken crunchy noodle salad p52
donein 10
20 mins easy easy low cal
easy
healthy low calvego GF20 mins easy healthy vego GF
10 mins
taste magazine October 2020
12
Tuna mornay rissoles p41 Vegetable peel & feta loaf p94
Chicken & sweet potato soup p76
Bocconcini pasta salad p35
Vegan sweet potatoes p66
Creamy pesto gnocchi salad p52
Vegan mushroom pasta p40
Salmon cauliflower rice salad p51
Cheat’s chicken stroganoff p42
Vegan spring quinoa pilaf p65Vegan Mediterranean-stuffed capsicum p57
Use-it-all beetroot & prawn stir-fry p94
no waste winner
quick prep
easy vego
20 mins easy vego
20 mins easy
20 mins easyhealthy vego low cal
healthy vego low cal GF
10 mins low caleasy GF
10 mins easy
10 mins easy low cal GF
easy
easy vego low cal
easy vego
this month
October 2020 taste magazine
13
taste magazine October 2020
16
cook the covercorn chip crumb bring a fun Mexican salad
“This is a fiesta of sweet potato
noodles circling a vibrant salad
and starring succulent chicken
bites coated in corn chips.”
Michelle Southan
1 corncob
1 tbs olive oil
3 mini capsicums, deseeded,
cut into strips
Vegetable oil, to shallow-fry
1-1.2kg sweet potato, peeled, cut into
noodles using a spiraliser to make
700g noodles
250g pkt microwave long-grain rice 1 ⁄4 cup finely chopped fresh coriander
leaves, plus extra leaves, to serve
2 green shallots, sliced crossways
1 avocado, thinly sliced
Sour cream, to serve
Tabasco Chipotle Pepper Sauce,
to serve (optional)
Charred lime wedges, to serve
chipotle slaw
100g red cabbage, shredded
1 tbs chipotle taco sauce
2 tsp fresh lime juice
crunchy popcorn chicken
400g chicken thigh fillets, trimmed,
cut into 2cm pieces
125ml (1 ⁄2 cup) buttermilk
170g pkt Doritos Nacho Cheese
corn chips, coarsely chopped
75g (1 ⁄2 cup) plain flour
2 eggs, lightly whisked
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let’s go!popcorn chicken with crunchy sweet potato noodlesserves 4 | prep 45 mins (+ 4 hours marinating) | cooking 35 mins
1 To make the crunchy popcorn chicken,
place the chicken in a glass or ceramic bowl.
Pour over the buttermilk. Cover with plastic
wrap and place in the fridge for 4 hours
or overnight to marinate.
2 Meanwhile, place the corncob in a
microwave-safe bowl. Add 1 tbs water.
Cover with plastic wrap and microwave
on High for 3 minutes.
3 Heat the olive oil in a frying pan over
medium-high heat. Add the capsicum
and cook for 3-4 minutes or until slightly
charred. Transfer to a bowl. Add the corncob
to the pan and cook, turning, for 4-5 minutes
or until charred. Transfer to a chopping
board and use a sharp knife to cut down
the length of the cob, close to the core,
to remove the kernels.
4 Add enough vegetable oil to a frying pan
to come 2cm up the side of the pan. Heat
over medium-high heat. Add the sweet
potato noodles, in batches, and cook for
3-5 minutes or until crisp. Transfer to a
tray lined with paper towel to drain.
5 Preheat oven to 180°C/160°C fan forced.
Line a baking tray with baking paper.
Place the corn chips in a food processor
and pulse until coarsely chopped. Transfer
to a plate. Place the flour on a separate
plate. Place the egg in a shallow bowl.
6 Drain the chicken, discarding the
buttermilk. Coat the chicken, in batches,
in the flour and shake off the excess. Dip in
the egg then place in the corn chips,
pressing to coat. Transfer to prepared
tray. Spray with oil. Bake for 15 minutes
or until golden.
7 While the popcorn chicken cooks, warm
the rice following packet directions. Transfer
to a bowl. Add the coriander and shallot.
Toss until well combined.
8 To make the chipotle slaw, place
all the ingredients in a bowl. Toss
until combined.
9 Arrange the sweet potato noodles
around the edge of a serving plate. Place
the rice mixture in the centre. Top with some
of the chicken, capsicum, corn, avocado and
chipotle slaw. Dollop with sour cream and
drizzle over chipotle pepper sauce, if using.
Sprinkle with extra coriander and serve with
lime wedges and the remaining toppings.
cook & win!
taste magazine October 2020
18
here’s how
tip 3Fry your noodles in batches so they cook
evenly and won’t go soggy. Drain each fried
batch on a baking tray lined with paper
towel. Mare sure you spread them out
slightly on the tray so they stay super crisp.
tip 6Arranging the rice mixture in a circle in the
centre of the serving plate will ensure that
the noodles remain in a perfect decorative
ring and will also stop them from moving
around on the plate.
tip 2Lay the corn flat on a chopping board to
remove the kernels. This trick will help you
cut off more kernels during each slice of
the knife and also stops the kernels from
spilling everywhere while you cut.
tip 5When crumbing the chicken pieces, it’s best
to organise your ingredients in a production
line from left to right. This will save you
time and fuss, and will make the whole
crumbing process much easier.
tip 4Using the pulse button to process the corn
chips gives you the perfect crumb texture –
some finer pieces and some still coarse and
crunchy. If you don’t ‘pulse’ the chips they
can easily process into a fine dust.
tip 1Placing the chicken in a bowl and covering
with buttermilk is a fantastic way of using
a mild acid to tenderise the meat. The
buttermilk also helps keep the chicken
moist while it’s cooking.
With a few tricks you’ll be able to prep and
arrange this chicken salad to perfection.
this month
October 2020 taste magazine
19
It’s the time of year when we all start to crave lighter and
fresher food again as the sunshine beckons us outside! Soak
up the sun with a serving of our Mexican-inspired burrito
salad on the cover. It’s an absolute crunch fest with corn
chip-crumbed chicken bites on top of fried sweet potato
noodles. But before you chow down on this show-stopping
chicken salad, take a picture of your crispy creation. Share
it with us and you could win an amazing $3000 cash prize!
share it: Post the photo on our
Facebook page, or Instagram or Twitter,
with #tastemagcover in the message, and
make sure the post is public so we can see it!
email it: Send a photo of your
creation, with your name, address
and telephone number to us at
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Cook our Doritos crumbed-popcorn chicken with sweet potato noodles and share a pic for a chance to win $3000 cash!
coverthe
&
“I want to see golden popcorn chicken sitting on deliciously crunchy sweet potato noodles.”
matt preston CELEBRITY JUDGE
SEND IN YOUR ENTRIES BY 4 OCTOBER
.COM .AU
sweet potato noodles
FOOD MAG OF THE YEARW
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COO
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125RECIPES IDEAS
OCTOBER 2020
BURRITO FLAVOURDORITOS-CRU BED
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SUPER EASY
BIG BUDGET ISSUE
pantry pastasfreezer faveswinter puds
OURTOPRATED
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Grab the popcorn and settle in with our taste.com.au YouTube channel! Check out our new series Taste vs Takeaway. Plus, watch our latest Taste Challenge video.
watchon YouTube!
AT YOUTUBE.COM/TASTECOMAU
SUBSCRIBE NOW!
Our newest series pits a taste recipe
made by food director Kim Coverdale
against takeaway – we order and
the clock starts ticking. Each dish is
It’s taste challenge time!
We put food director
Michelle Southan to work to
see what crazy amazing martini
FIRST
Here’s the fun foodie stuff that’s good to know this month.
Halloween might be different this
year, but have fun at home with this
spook-tacular kitchen fiend, Gracula
the garlic twist crusher, $18, from
Ototo. BPA free and dishwasher safe,
we think crushing garlic may become
an obsession! From ototodesign.com.
How do you cut onions without crying? Food director Michelle
Southan and social media editor Steph Hua take the Ultimate
Onion Cutting Challenge to find out! Watch them put various
methods to the test to work out how to do it without shedding a
CRY E AN… ONION?
YAYTO GARLIC
CLOVES!
CRUSH IT!
24 taste magazine October 2020
We recently asked on Facebook ‘what
ingredient are you always throwing out?’
and there were definitely some that hit the
bin more than others. The most common
foods getting tossed were celery, spinach,
mixed lettuce bags, avocado, watermelon,
coriander, cabbage and pumpkin. If you
find yourself often tossing these common
ingredients, head to page 126 to see our
food team’s tips to help you use it all up.
CHUCK IT!
Welcome to a new age of cooking, with
the Cook4Me+ Connect Multicooker, $499,
from Tefal. Just connect it to your phone
via bluetooth and you can set it to work
from anywhere – not just the kitchen! You
might never have to do the cooking again
– isn’t that a thought! It has a 6L capacity
and six multi-cook functions. Find more
details at harveynorman.com.au.
Turn up the grill – Beerenberg has a
new mustard that’s bound to be a hit this
barbie season. The BBQ Onion Mustard,
combines a sweet and tangy mustard
with the flavour of smoky onions. It’s just
begging to be slathered on snags, steak or
chops! Available for $4 from independent
NEW BARBIE MATE!
cooker ofthe future
CO
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IL
ED
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AB
ET
H H
AY
ES
IL
LU
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AT
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AD
WIC
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this month
25 October 2020 taste magazine
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sweet potato noodles
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125RECIPES IDEAS
OCTOBER 2020
BURRITO FLAVOURDORITOS-CRU BED
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d
YUM!
Spring
GREEN LABEL EDITION
WAYS TO
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49 save waste save $$
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WHAT’S
28
29
USE UP LEFTOVER
PASTA
30
31
TANGY &
CREA Y
32
BOOZY CHOC
FILLING
33
crispy fried cauliflowerCoated in panko breadcrumbs and served with mayo
and tonkatsu, these bites are a tempting vego snack.
serves 4 | prep 35 mins (+ 20 mins marinating) | cooking 15 mins
1 tbs light soy sauce
1 tbs cooking sake
1 tsp finely grated fresh ginger1 ⁄2 cauliflower, cut
into florets
75g (11 ⁄2 cups) panko
breadcrumbs
50g (1 ⁄3 cup) plain flour
2 eggs
Peanut oil, to deep-fry
Tonkatsu sauce, thinly sliced
green shallots, Kewpie
Mayonnaise and lemon
wedges, to serve
1 Combine the soy sauce, sake and ginger in a shallow dish. Add
the cauliflower and toss to coat. Set aside, turning occasionally,
for 20 minutes to marinate.
2 Place the breadcrumbs on 1 large plate and place the flour on
another. Place eggs in a shallow dish and lightly whisk to combine.
3 Drain the cauliflower, discarding the marinade. Working in
batches, place the cauliflower in the flour and toss to coat.
Shake off excess then dip in the egg to coat then in breadcrumbs,
pressing firmly to coat. Transfer to a plate.
4 Pour enough oil into a large wok or saucepan to come one-third of
the way up the side of the wok or pan. Heat over medium-high heat
until 180°C on a cook’s thermometer. Working in batches of about
4-5 pieces (don't overcrowd the pan), deep-fry the cauliflower,
turning, for 5 minutes or until golden. Use a slotted spoon to
transfer the cauliflower to a tray lined with paper towel to drain.
5 Transfer fried cauliflower to a serving dish. Season with salt.
Drizzle over tonkatsu and sprinkle with shallot. Serve immediately
with mayonnaise and lemon wedges.
PER SERVE • 9g protein • 29g fat (5.2g saturated fat) • 31g carb
• 2.3g dietary fibre • 428 Cals (1791kJ)
tip!To make it Southern fried cauliflower, ditch the tonkatsu
and serve with Kewpie Mayonnaise Sriracha Flavour.
sticky japanese salmon tray bakeThis easy fish dish is drizzled with a delectable maple,
soy and mirin sauce.
serves 4 | prep 10 mins | cooking 45 mins
500g small sweet potatoes,
cut into wedges
2 tbs mirin
2 tbs maple syrup
2 tbs soy sauce
1 tbs fresh lime juice
4 (about 600g) skinless
salmon fillets
1 bunch asparagus,
trimmed, halved
lengthways if thick
1 bunch broccolini, trimmed
200g grape tomatoes
2 tsp sesame seeds, toasted
Steamed white rice,
to serve
1 Preheat oven to 200°C/180°C fan forced. Line a large baking
tray with baking paper. Arrange the sweet potato on prepared tray.
Spray with oil and bake for 30 minutes or until tender.
2 Meanwhile, combine the mirin, maple syrup and soy sauce in a
small saucepan over medium heat. Bring to the boil and simmer for
3-5 minutes or until reduced by half. Transfer to a heatproof bowl.
Set aside, stirring occasionally, until slightly cooled. Stir in lime juice.
3 Move the sweet potato to the edges of the tray and place the
salmon in the centre. Drizzle one-third of the mirin mixture over
the salmon. Arrange the asparagus, broccolini and tomatoes
around the salmon.
4 Bake for 15 minutes, drizzling the remaining mirin mixture
over the salmon every 5 minutes. Sprinkle with sesame seeds
and serve with rice.
PER SERVE • 39.3g protein • 26.4g fat (5.8g saturated fat) • 64.1g carb
• 7.1g dietary fibre • 672 Cals (2811kJ)
All sorts of vegies roast well, so use up what you have
on hand – consider carrots, baby potatoes and pumpkin.
taste magazine October 2020
34
bocconcini & tomato pasta saladServe this simple pasta salad in a glass dish to show off
all those layers and coat in pesto aïoli dressing.
serves 8 | prep 20 mins | cooking 15 mins
300g dried spiral pasta
3 zucchini, thinly sliced
lengthways
150g basil pesto dip
170g (2 ⁄3 cup) aïoli
60g baby rocket
2 x 220g tubs bambini
bocconcini, drained
200g red grape tomatoes, halved
200g yellow grape tomatoes,
halved
2 x 260g jars chargrilled red and
yellow capsicum, drained,
coarsely chopped2⁄3 cup fresh basil leaves
2 tbs pine nuts, toasted
1 Cook the pasta in a large saucepan of salted boiling water
until al dente. Drain. Refresh under cold running water. Drain well.
2 Meanwhile, spray a chargrill pan with oil and heat over high
heat. Cook the zucchini for 1-2 minutes on each side or until
charred and tender. Transfer to a plate.
3 Combine the pesto dip, aïoli and 1-2 tbs water (enough to
make a pourable dressing) in a small bowl. Season.
4 Place the pasta in the base of a glass serving bowl. Top with
layers of rocket, bocconcini, all tomatoes, zucchini, capsicum,
pesto dressing and basil. Top with pine nuts to serve.
PER SERVE • 18.8g protein • 45.1g fat (12.1g saturated fat) • 34.5g carb
• 4.3g dietary fibre • 625 Cals (2613kJ)
Wrap any leftover basil in dry paper towel and place in a
sealable plastic bag. Keep in the fridge for up to 3 days. Chop
and sprinkle the basil into soups, salads or include in sandwiches.
Don't peel the zucchini before you thinly slice it. There are
loads of nutrients in the skin, so don't throw it out!
easy chicken chow meinAdd zucchini noodles to the Asian classic and you’ll have
a healthier, lighter weeknight winner.
serves 4 | prep 15 mins | cooking 10 mins
2 tbs peanut oil
500g chicken thigh fillets,
trimmed, thinly sliced
250g broccoli, tops cut into
florets, stems finely sliced
4 garlic cloves, thinly sliced
1 long fresh red chilli, deseeded,
finely chopped, plus extra,
finely chopped, to serve
1 ⁄4 small red cabbage, sliced
250g zucchini noodles
110g (2 cups) trimmed
bean sprouts
75g (1 ⁄2 cup) roasted unsalted
cashew nuts
2 tbs gluten-free soy sauce
2 tsp sesame oil
Fresh coriander sprigs, to serve
1 Heat half the peanut oil in a large wok over high heat. Stir-fry
half the chicken for 2-3 minutes or until golden. Transfer to a plate.
Repeat with remaining chicken.
2 Heat the remaining peanut oil in the wok. Stir-fry the broccoli,
garlic and chilli for 2 minutes or until tender crisp. Add the
cabbage and zucchini noodles. Stir-fry for 1 minute or until
just tender.
3 Return the chicken to the wok along with the bean sprouts,
cashews, soy sauce and sesame oil. Stir-fry for 1 minute or until
combined. Serve sprinkled with coriander and extra chilli.
PER SERVE • 31.1g protein • 30.2g fat (6.4g saturated fat) • 8.1g carb
• 8.1g dietary fibre • 444 Cals (1858kJ)
Many people toss away the broccoli stem, but you can eat it too.
Make sure it’s finely sliced so it cooks in the same time as the florets.
work too. Just increase the cooking time slightly until tender.
October 2020 taste magazine 35
this month
4-ingredient passionfruit & lemon condensed milk sliceWith just 15 minutes prep, four ingredients and an overnight
chill, this slice will be your new afternoon tea go-to.
makes 18 | prep 15 mins (+ cooling & overnight chilling) | cooking 15 mins
14 plain digestive biscuits
2 x 395g cans sweetened condensed milk
125ml (1 ⁄2 cup) fresh passionfruit pulp
185ml (3 ⁄4 cup) fresh lemon juice, strained
1 Preheat oven to 180°C/160°C fan forced. Line a 19 x 29cm
slice pan with baking paper, allowing the paper to overhang
the 2 long sides.
2 Reserve 2 biscuits then arrange the remaining biscuits over the
base of prepared pan, filling the gaps with the reserved biscuits,
cut to fit.
3 Whisk together the condensed milk, passionfruit pulp and
lemon juice in a bowl until well combined. Pour over the biscuit
layer. Bake for 15 minutes or until the edges are slightly bubbling
and the top layer is set. Set aside to cool to room temperature
then place in the fridge overnight to chill. Cut into pieces to serve.
Watch our step-by-step
video, so you perfect this
delightful treat every
time. Go to taste.com.au/
passionfruitslice.
baileys mousse cakeChocolate, Baileys and cream make pure mousse magic!
serves 10 | prep 25 mins (+ cooling & 6 hours chilling) | cooking 25 mins
100g butter, chopped
70g (1 ⁄3 cup, firmly packed)
brown sugar
50g Lindt Excellence 70% Cocoa
Dark chocolate, chopped
75g (1 ⁄2 cup) self-raising flour
40g (1 ⁄4 cup) plain flour
2 tbs dark cocoa powder,
plus extra, to dust
1 egg, lightly whisked
300ml thickened cream, whipped
mousse
80ml (1 ⁄3 cup) Baileys Irish
Cream liqueur
3 tsp gelatine powder
3 eggs, at room temperature,
separated
200g Lindt Excellence Extra
Creamy Milk chocolate,
melted, cooled
300ml thickened cream,
whipped
1 Preheat oven to 160°C/140°C fan forced. Grease a 20cm
springform pan and line the base and side with baking paper.
2 Combine the butter, sugar and dark chocolate in a small
saucepan over low heat. Cook, stirring occasionally, for 3 minutes
or until melted and smooth. Set aside to cool slightly.
3 Meanwhile, sift the self-raising and plain flours and cocoa into a
bowl. Make a well in the centre. Stir in butter mixture and whisked egg.
Transfer to prepared pan. Bake for 25 minutes or until the cake springs
back when lightly touched. Set aside in the pan to cool completely.
4 To make the mousse, pour Baileys into a microwave-safe bowl.
Sprinkle with the gelatine (if gelatine settles on top, use a fingertip
to gently push under but do not stir). Set aside for 2-3 minutes to
soften. Microwave on High for 20 seconds or until hot. Use a fork
to whisk until gelatine dissolves. Set aside to cool slightly.
5 Use electric beaters to beat egg whites in a large bowl until soft
peaks form. Place milk chocolate in another large bowl. Add the egg
yolks and stir until just combined. Use a large metal spoon to fold
egg white through the chocolate mixture. Fold in the cream. Pour over
the Baileys mixture and fold to combine. Pour mousse mixture over
the cooled cake in the pan. Place in the fridge for 6 hours or until set.
Decorate with dollops of cream and dust with extra cocoa to serve.
36
this month
taste magazine October 2020
AN OVEN
WITH INBUILT
AIRFRYER
COOK MORE HEALTHILY
WITH AIR NOT OIL
westinghouse .com.au
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STICKY salmon noodles
dinner
easy weeknight
revolution!
vegan mushroom cacciatore pasta serves prep & cooking
1
2 3
secret ingredient
QUICK ' EATY'
PASTA
tuna mornay rissolesserves prep & cooking
1 3
CANNED TUNA HACK
secret ingredient
cheat’s one-pot chicken stroganoff serves prep & cooking
2
3
secret ingredient
SPEEDY CREA Y CHICKEN
one-pan teriyaki beef & rice serves prep & cooking
1
2
3
time saver!
secret ingredient
INCE STIR-FRY
STAR
ONLY NEED 5
S
sticky salmon noodles serves prep & cooking
1
2 3
secret ingredient
Deliciously juicy and tender, put Marion Grasby’s barbecue pork on
the menu at your place. And with her tips, leftovers won’t go to waste!
EXPRESSarion’s
46 taste magazine October 2020
“Making this Chinese classic is easier than
you think! I use beetroot juice as a natural
way to get that signature red. And the secret
to making it super juicy and tender is to use
shoulder instead of fillet.” Marion Grasbychinese barbecue pork steaks serves 6 I prep 15 mins (+ overnight marinating & 10 mins resting)
cooking 40 mins
1.5kg boneless pork shoulder
Steamed rice, blanched Asian
greens and sliced cucumber,
to serve
marinade
60ml (1 ⁄4 cup) hoisin sauce
60ml (1 ⁄4 cup) Chinese
cooking wine
60ml (1 ⁄4 cup) honey
60ml (1 ⁄4 cup) soy sauce
60ml (1 ⁄4 cup) beetroot juice
(see tip)
2 tbs oyster sauce
55g (1 ⁄4 cup, firmly packed)
brown sugar
3 garlic cloves, finely grated
1 tsp sea salt flakes1 ⁄2 tsp Chinese five spice
1 Slice the pork lengthways into 3 long pieces.
2 To make the marinade, combine all ingredients in a large bowl. Add
pork. Mix until well coated. Cover. Place in fridge overnight to marinate.
3 Preheat oven to 180°C/ 160°C fan forced. Line a roasting pan with
foil. Place a baking or roasting rack on top of the foil. Remove the pork
from the marinade and transfer to the rack, reserving the marinade.
4 Pour water into the bottom of the roasting pan (make sure the
water level is below the pork). Roast for 20 minutes.
5 Meanwhile, pour the reserved marinade into a small saucepan.
Bring to a simmer over medium heat. Cook for 5 minutes or until
thickened slightly. Pour half the sauce into a serving bowl (to serve
with the pork). Reserve the remaining sauce in the pan (for basting).
6 Brush pork with half the reserved sauce in pan, turning over to baste
both sides. Return to oven for 20 minutes or until cooked through.
Brush with remaining sauce. Set aside for 10 minutes to rest before
slicing. Serve with rice, greens, cucumber and sauce on the side.
PER SERVE • 49.6g protein • 32.3g fat (12.1g saturated fat) • 58.7g carb
• 4.1g dietary fibre • 730 Cals (3053kJ)
RE
CIP
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GR
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BY
PH
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Y S
IMO
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ST
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G K
RIS
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N W
ILS
ON
FO
OD
PR
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AR
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N M
ELIS
SA
BU
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E
Beetroot juice makes a great natural food colouring.
Here, it turns the pork that signature Chinese barbecue
red. It’s a handy way to use up beetroot bulbs.
Alternatively, use red food colouring.
If you’re serving less than 6 people, freeze leftover
cooked pork for up to 2 months. Thaw in the fridge
overnight then heat and serve as is or slice and add to
stir-fries, fried rice or wonton noodle soups. For more
leftover pork ideas, go to taste.com.au/leftoverpork.
$3.90per serve15
prep in
See our wine suggestion on page 125L
dinner revolution
47 October 2020 taste magazine
CRISPYPU PKIN
BITES
dinners
DONE INmain meal salads
Michelle Southan
48
October 2020 49
HONEY SOY
CHICKEN
50
salmon cauliflower rice saladserves prep & cooking
honey harissa dressing
1
2
3
4
5
SPICY CITRUS SAUCE
October 2020 51
sticky chicken crunchy noodle saladserves 4 I prep & cooking 10 mins
1 baby cos lettuce
1 tbs peanut oil
500g chicken mince
125ml (1 ⁄2 cup) Ayam Honey and
Soy Marinade and Sauce
250g pkt qukes (baby cucumbers)
1 avocado
1 carrot
1 long fresh red chilli (optional)
100g pkt fried noodles
80ml (1 ⁄3 cup) Kewpie Japanese
Dressing Roasted Sesame
Fresh coriander sprigs,
to serve
1 Heat a large frying pan over high heat.
2 While the pan heats up, separate the lettuce leaves and wash
well. Arrange on a serving platter.
3 Pour the oil into the hot pan. Add the chicken and cook, stirring
occasionally, for 3-4 minutes or until the chicken changes colour.
Add the sauce and cook, tossing, for 2-3 minutes or until any excess
liquid has evaporated and the sauce coats the chicken. Remove
from heat and set aside to cool slightly.
4 Meanwhile, thickly slice the qukes diagonally. Peel and thinly
slice the avocado. Peel then shred the carrot into long strips and
thinly slice the chilli, if using.
5 Arrange the chicken mixture, cucumber and carrot on the platter.
Scatter over the noodles. Top with the avocado and drizzle over
the sesame dressing. Sprinkle with coriander and chilli, if using.
PER SERVE • 28.8g protein • 31.4g fat (6.7g saturated fat) • 35.9g carb
• 5.7g dietary fibre • 554 Cals (2314kJ)
gnocchi saladserves 4 I prep & cooking 10 mins
55g (1 ⁄4 cup) bought basil pesto
125ml (1 ⁄2 cup) buttermilk
500g pkt pumpkin gnocchi
55g (1 ⁄3 cup) pine nuts
40g butter
250g cherry tomatoes
1 small red onion
100g Castello Fetta Cubes in Oil
60g baby rocket
1 2 3 Pour the boiling water into a large saucepan over high heat.
(Don’t fill too high or it will take too long to boil again.) Add the
gnocchi and cook until the gnocchi rise to the surface. Drain well.
4 Meanwhile, place the pine nuts in the hot frying pan and cook,
tossing, for 1-2 minutes or until lightly toasted. Remove from pan.
5 Add the butter and gnocchi to the pan. Cook, tossing, for
5 minutes or until crisp.
6 While gnocchi cooks, halve the tomatoes and thinly slice the onion.
Divide among serving plates. Add feta and rocket. Toss to combine.
7 Add gnocchi. Gently toss. Top with pesto dressing and pine nuts.
PER SERVE • 16.7g protein • 34.4g fat (10.8g saturated fat) • 43.1g carb
• 3.1g dietary fibre • 551 Cals (2304kJ)
$4.20per serve
$5.45per serve
10mins10
product watch
taste magazine October 2020
52
dinner revolution
*Available on a monthly subscription of only $0.99 per month. Apple, the Apple logo, iPhone and iPod touch are trademarks of Apple Inc., registered in the U.S. and other countries. App
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NEW!
taste magazine October 2020
54
LET'S TWIS T!
TAKE THIS Vegan Mediterranean-stuffed capsicums Pile on
CHEESYVEGAN
One amazing dinner. Three clever ways.
October 2020 taste magazine 55
dinner revolution
Start with vego-filled capsicums then melt over feta and mozzarella
or add crispy chorizo to make a delicious dinner to suit everyone!
stuffed caps
cheese and grill Spice it up with fried chorizo
EATY
BASE RECIPE
PREP IN 10 INS
FLAT!
56 October 2020
YOUR GUIDE TO SINGLE SERVE TWISTS
October 2020 taste magazine 57
dinner revolution
vegan mediterranean-stuffed capsicums serves 4 I prep 10 mins I cooking 40 mins
4 x 200g capsicums (2 yellow, 2 red)
450g pkt microwave brown rice, warmed
400g can black beans, rinsed, drained
60g (1 ⁄3 cup) semi-dried tomato strips
in oil, undrained
1 small zucchini, coarsely grated
1 ⁄3 cup chopped fresh continental
parsley leaves and stems
1 tbs finely grated lemon rind
2 green shallots, finely chopped
2 garlic cloves, crushed
60ml (1 ⁄4 cup) vegan vegetable stock
60ml (1 ⁄4 cup) avocado oil
Bought vegan basil pesto, to serve
TWIST 2 - make it meaty
RE
CIP
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A L
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NO
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GR
AP
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GU
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AIL
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ST
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ILS
ON
FO
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PR
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1 Preheat oven to 200°C/180°C fan forced.
Use a small sharp knife to cut the tops
off the capsicums, reserving the lids.
Use a teaspoon to scoop out the seeds
and remove the membranes. Arrange
the capsicum shells, cut-side up, in a
small roasting pan.
2 Combine the rice, beans, tomato strips,
zucchini, parsley, lemon rind, shallot,
garlic and stock in a large bowl. Season.
3 Divide the rice mixture among the
capsicum shells, pressing down lightly
as you fill. Place reserved lids on top.
Drizzle over the oil. Cover with foil.
Bake for 25 minutes. Remove the foil
and bake for a further 15 minutes or until
the capsicum shells are just tender. Top
filling with pesto and replace lids to serve.
$5.45per serve
TWIST 1 - cheese please
to use the whole vegetable, top and all.
IX IN CHORIZO CHUNKS
FETA & OZZA
GRILL
10prep in
THE TRUTH ABOUT
HEALTHY EATING
6 episode podcast
LISTEN NOW
TASTE.COM.AU/PODCAST
eat real
EASY felafel & feta sub
Real food.
October 2020 59
in seasonproduce is delicious
fruit
vegies
herbs
BEST OF OCTOBER
cheesy asparagus puffs
EASY PASTRY SNACK
60 October 2020
PAPAYAKNOW-HOW
Not to be confused with
its yellow-fleshed cousin
pawpaw, papaya has red
flesh, is firmer and
has a much sweeter and
mellow flavour. It’s
delicious, nutritious
and is an easy way to
add an instant touch of
the tropics to a dish.
choose Pick fruit that yields to
a gentle pressure and has yellow-
green skin – this means it’s ripe.
serve Add to sweets like fruit
parfait, smoothies and sorbet, or on
cheesecakes or tarts. It also works
in savoury dishes that have Asian,
South Pacific or Mexican flavours,
so try it in a salsa or salad paired
with fish, duck, pork or chicken.
store Keep ripe fruit in the fridge
and consume within one to two days.
Unripe fruit is best kept at room
temperature to allow it to ripen.
Speed it up by placing in a
paper bag with a banana.
eat with • lime • coconut
• pineapple • coriander • mint
• chilli • fish sauce • fish • pork
• brown sugar • honey
• cashews • ginger
61 October 2020 taste magazine
eat real
low-cal dishes
ONLY 355 CALS A SERVE
vegoSUPER
October 2020
62
ASIAN TOFU
FILLING
October 2020 63
USE UP VEG YOU
HAVE
October 2020
64
GLUTEN-FREE
WINNER
vegan spring quinoa pilafserves prep cooking
1
2
3
October 2020 65
vegan miso-stuffed sweet potatoes serves 4 I prep 15 mins I cooking 50 mins
4 small (about 200g each)
scrubbed sweet potatoes
11 ⁄2 tbs mirin
1 tbs miso paste
2 tsp salt-reduced soy sauce
1 tsp sesame oil
250g firm tofu, cut into 1cm cubes
145g (1 cup) podded
frozen edamame1 ⁄4 small red cabbage,
shredded
4 green shallots, thinly sliced
2 tsp finely grated fresh ginger
2 tsp toasted sesame seeds
1 Preheat oven to 200°C/180°C fan forced. Use a fork or skewer to
prick sweet potatoes all over. Place on a baking tray and roast, turning
once, for 50 minutes or until tender when pierced with a skewer.
2 Meanwhile, combine mirin, miso, soy sauce and oil in a small
bowl. Lightly spray a non-stick wok with olive oil and heat over
high heat. Stir-fry tofu, in 2 batches, for 2-3 minutes or until golden.
Transfer to a plate. Reduce heat to medium-high and spray wok with
a little more oil. Add edamame, cabbage, shallot and ginger. Stir-fry
for 2 minutes or until just tender. Return tofu to the wok with half
the miso mixture and stir-fry for 1 minute or until heated through.
3 Cut a slit in each potato. Use a fork to lightly mash flesh. Spoon
filling into each potato. Top with remaining miso mixture and sesame.
PER SERVE • 18g protein • 10.3g fat (1.4g saturated fat) • 39.4g carb
• 10.8g dietary fibre • 345 Cals (1442kJ)
loaded low-cal chickpea pancakesserves 4 I prep 15 mins (+ 30 mins resting) I cooking 25 mins
120g chickpea (besan) flour
250ml (1 cup) warm water
2 zucchini, halved lengthways,
cut into 5mm-thick slices
1 large red capsicum, deseeded,
thickly sliced
250g button mushrooms, halved
200g peeled pumpkin, thinly sliced
1 tbs extra virgin olive oil
4 eggs
80g (1 ⁄3 cup) hummus
80g baby spinach
Sriracha chilli sauce, to serve
Fresh micro herbs or
baby rocket, to serve
(optional)
1 Place the flour and a large pinch of salt in a bowl. Gradually
whisk in the warm water until smooth. Set aside for 30 minutes
to thicken slightly. Transfer to a jug.
2 Preheat a barbecue grill or chargrill pan on medium-high. Lightly
spray zucchini, capsicum, mushroom and pumpkin with olive oil. Grill
capsicum, mushroom and pumpkin for 2-3 minutes each side and
zucchini for 1-2 minutes each side or until tender and lightly charred.
3 Heat 1 tsp oil in a non-stick frying pan over high heat. Add a quarter
of the pancake mixture, swirling to coat base. Cook for 1-2 minutes or
until bubbles appear. Flip. Cook for 1-2 minutes or until golden. Repeat
with remaining oil and pancake mixture to make 4 pancakes in total.
4 Meanwhile, lightly spray a large non-stick frying pan with olive oil.
Heat over medium-high heat. Fry eggs until cooked to your liking.
5 Spread 1 tbs hummus over each pancake. Top each with the
spinach, grilled vegetables and an egg. Drizzle over the sriracha
and sprinkle with micro herbs or rocket, if using.
PER SERVE • 19g protein • 20.5g fat (3.4g saturated fat) • 22.6g carb
• 12.3g dietary fibre • 378 Cals (1580kJ)
Using the sweet potato, skin and all, means
virtually nothing gets thrown away! Just make
sure to wash it well before roasting.
eat real
taste magazine October 2020
66
TRY THIS!
NEED A
BREKKIE?
October 2020
68
clever prep-ahead
lunchesfor $30
October 2020 69
roasted vegetablesprep cooking
1
2
poached chicken breastprep cooking
1
2
WHAT TO DO ON SUNDAY
1 2
34
5
6
base recipes
the supermarket
fruit & vegetables
deli counter
fridge
other
pantry items
SHOPPING LIS T
October 2020
70
October 2020
71
creamy roast veg & chicken saladserves prep
QUICK, HEALTHY
LUNCH
12
ONDAY
sunday prep
October 2020
72
vegetable muffin frittata serves prep cooking
CHEESY VEGO BAKE
TUESDAY
1
2
October 2020
73
smashed chickpea & avocado wrap serves prep
READY IN
5 INS
WEDNESDAY
1
2
sunday prep
October 2020
74
sweet potato patties serves prep cooking
PACKED WITH VEG
THURSDAY
1
2
3
4
sunday prep
October 2020
75
chicken & sweet potato soup serves prep cooking
CHUNKY, LOW-CAL
SOUP
FRIDAY
1
2
sunday prep
October 2020
76
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FOOD MAG OF THE YEARW
IN $3000 !
COO
K
THE CO
VER
125RECIPES IDEAS
OCTOBER 2020
DORITOS-CRU BED
See page 19
d
Spring
GREEN LABEL EDITION
WAYS TO
20 fresh dinners
9 amazing bakes
49 save waste save $$
.COM .AU
FOOD MAG OF THE YEARW
IN $3000 !
COO
K
THE CO
VER
125RECIPES IDEAS
OCTOBER 2020
DORITOS-CRU BED
See page 19
d
Spring
GREEN LABEL EDITION
WAYS TO
20 fresh dinners
9 amazing bakes
49 save waste save $$
.COM.AU
sweet potato noodles
FOOD MAG OF THE YEARW
IN $3000 !
COO
K
THE CO
VER
125RECIPES IDEAS
BURRITO FLAVOURDORITOS-CRU BED
d
YUM!
Spring
GREEN LABEL EDITION
20fresh dinners
9amazing bakes
49save waste save $$
WHAT’S INSIDE• satisfying mains all under 500 cals
• healthy family favourites
• seafood sensations
• hearty vego options
• expert tips and nutritional info
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cannellini beans
wait, you mean i can eat that?
ONLY 238 CALS
October 2020
79
cannellini bean cake with ricotta creamserves prep cooking
1
2
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80
pumpkin
vs
Chicken breast with skin on has over twice the fat of skinless
and about 20 per cent more calories. Mainstream nutrition
advice has, until recently, suggested skinless is healthier to
reduce fat intake. But as nutritional tides have eased against
fat – particularly from unrefined, natural sources – and
encouraged a nose-to-tail approach, you may decide to
leave skin on. Taste not waste: Eating chicken with skin on is
best for saving food waste, and may have other benefits too,
if your medical condition allows. It’s a source of collagen,
which may improve skin, joint and gut health. If you’ve been
medically advised to reduce fat intake, opt for skinless.
There are differences across varieties, but pumpkin
is the overall winner. Potatoes have almost twice the
calories and a higher glycaemic index – although there
are exceptions, such as the low-GI Carisma potato. Plus,
pumpkin is a richer source of calcium, vitamin B3 and
betacarotene (potato has none). However, potato has
fibre, potassium and folate. Taste not waste: There’s
no need to peel either vegetable. Reduce waste and eat
the cooked skin of both for extra goodness. And don’t
toss the pumpkin seeds. They’re lovely roasted and you’ll
get an extra serving of iron, zinc and other minerals.
showdownHEALTHY
Louise Keats chooses the healthier options in our monthly food battle.
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Both are white breads, but sourdough wins the health
contest. The long fermentation process means sourdough
has a lower glycaemic index than regular white. The
fermentation also makes the bread more digestible. Plus,
it helps reduce the phytates in the flour that can interfere
with nutrient absorption. But watch out – these benefits
only exist for true sourdough, not those with artificial
sourdough flavour added. Taste not waste: Whichever
you choose, freeze sliced bread and thaw just what you
need. Stale bread can be whizzed into breadcrumbs.
chicken breast skin on
vsskinless
WINNER: pumpkin
WINNER: chicken breast skin on
white sourdough
bread
vsregular
white bread
WINNER: white sourdough bread
81 October 2020 taste magazine
eat real
id you know that one-third
of all food produced in
Australia is thrown out?
In fact, it’s been estimated
that, on average, every
Aussie throws away around
300kg of food every year – that adds up to
around $3800 in groceries per household.
And if all that’s not frightening enough,
it’s also been predicted that food waste is
responsible for more than five per cent of
Australia’s global greenhouse emissions.
The good news is that we can turn a lot
of this around. Just a few easy changes
and regular small habits can make a
huge difference. It’s all about how you
can buy, prepare and dispose of food to
make a real difference. Here are some
achievable tips to help you curb food
wastage in your household.
plan your mealsWrite a shopping list and buy only what you
need. This is both a great way to minimise
waste and slash your shopping bill. Being
organised also allows you to make better
food choices and reduce the need for
takeaway or processed foods.
TRY THIS Check your fridge and pantry
before shopping to incorporate what you
already have into your weekly menu.
store it rightWhen selecting fresh food, such as meat,
dairy products or bagged vegetables and
salad, always check the use-by date.
Make sure to store it correctly to get
the most value and nutrients.
TRY THIS Avoid washing salad greens
and vegetables before you store them
in the fridge as the extra moisture attracts
Don’t let what’s left in your fridge and pantry be thrown
away – there are plenty of easy ways to use it up!
WAS TE NOT, WANT NOT
D
taste magazine October 202082
unwanted nasties like bacteria. Instead,
wash just before using.
Green veg is best kept in the crisper, either
in a bag or a reusable container with air
vents, so it can breathe a little. Check your
fridge is at the optimal temperature of 3-4°C.
Fresh fruit past its prime can still be used.
The simplest way to keep apples and
bananas is to chop and freeze in containers
– squeeze a little lemon juice over the apple
before freezing. You could turn apples and
pears into purees and freeze for a later use;
simmer softened berries with some chia
seeds and a little honey to make jam; or
use overripe bananas to bake bread
or healthy muffins.
love your leftoversAlmost half of all leftovers end up in the bin.
Instead of ditching, keep them for a quick
and easy lunch the next day or freeze
for another meal when you’re too busy
to cook. Leftovers are also a great way to
save money, especially if you batch cook.
TRY THIS Cool the food before freezing
and place it in portion-sized airtight
containers, or wrap individual items
(such as muffins) in plastic wrap to prevent
freezer burn. Make sure to label food with its
name and date of freezing, so you know what
is what and how long it has been stored for.
You can also freeze leftovers of many
uncooked fresh foods, such as milk, butter,
herbs, cheese, some vegetables and even
yoghurt. (See page 121 for more on how to
freeze veg.) For example, chop leftover
herbs and freeze in ice cube trays with a
little water to add to stews and soups; or
freeze grated cheese in small sealable bags
for up to four months. Food best kept out of
the freezer includes leafy veg, hard-boiled
eggs or egg-based sauces. You can freeze
nuts too. Their high oil content means they
can go off quickly, so wrap pecans, peanuts,
almonds, walnuts, cashews, pine nuts,
pistachios and macadamias in plastic
wrap then store in a bag in the freezer.
use it allRegularly we only make use of part of an
ingredient and simply discard the rest. But
more often than not the entire food is edible.
TRY THIS Beetroot leaves and parsley
leaves make delicious salad additions.
Broccoli stems
can be processed
into crumbs and
steamed to make
broccoli ‘rice’.
Make a simple
vegetable stock
without the sodium
of commercial stocks
with carrot peelings,
celery ends, onion skins
and herb stalks. Simply place in
a saucepan, cover with cold water
and simmer for 20-30 minutes.
Add some black peppercorns or
bay leaves for extra flavour, if you like.
Aquafaba (the liquid from canned
legumes, such as chickpeas) can be used
as a vegan alternative to egg whites.
Citrus rinds can be peeled into
strips and added to oil to create
a flavoured oil for salad dressing.
Join Eat Real Unwrapped on Facebook. Go to taste.com.au/facebookgroups.
more online
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eat real
October 2020 taste magazine 83
Search choosewisely.org.au to find eating spots that care about animal welfare and are serving cage-free eggs.
GOOD EGGS.
choosewisely.org.au | @RSPCAchoosewisely | #RSPCAchoosewisely
caesar salad BURGER
October 2020 85
fun cookingfun projects
FILO PASTRY HACK
the market for appliances has gone crazy!
“Posting images of what you can make in a sold-out product is a bit mean, so I tried a jaffle maker, which is far more common.”
SO HOT!spinach and ricotta
October 2020 taste magazine 87
spinach & ricotta filo jaffles makes prep cooking
1
2
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LOW- CAL
EAL
Use it all
cook it!
S & LEAVES
GO IN
don’t waste it,
BAKE THOSE VEG
PEELS!
EDIBLE BANANA
SKINS
taste magazine October 2020
92
BAKE A WHOLE
ON
serves 4 I prep 20 mins | cooking 15 mins
500g bunch beetroot
2 tbs vegetable oil
500g medium green
prawns, peeled,
tails intact
2 garlic cloves, crushed
2 bunches broccolini,
halved lengthways
125ml (1 ⁄2 cup) hoisin sauce
1 tbs chilli jam
3 green shallots, thinly sliced
Steamed rice, to serve
1 Separate the beetroot bulbs from the leaves and stems.
Scrub the bulbs then cut into matchsticks. Wash the
stems and leaves well then coarsely chop.
2 Heat half the oil a wok or large frying pan over high heat.
Add the prawns and half the garlic. Cook, stirring occasionally,
for 4 minutes or until just cooked through. Remove the prawns
from the wok and set aside.
3 Add the remaining oil to the wok. Add the beetroot matchsticks
and remaining garlic. Cook, stirring occasionally, for 3 minutes or
until the beetroot starts to soften slightly. Add the beetroot stems,
leaves, broccolini, hoisin sauce, chilli jam, half the shallot and
125ml (1 ⁄2 cup) water. Toss to combine. Cook, tossing occasionally,
for 6 minutes or until the broccolini and beetroot are tender.
4 Return the prawns to the wok and toss to combine. Sprinkle
rice with the remaining shallot and serve with the stir-fry.
PER SERVE • 34.3g protein • 12.5g fat (1.5g saturated fat) • 59.6g carb
• 11.3g dietary fibre • 511 Cals (2134kJ)
vegetable peel & feta loafserves 8 I prep 20 mins I cooking
225g (11 ⁄2 cups) self-
raising flour
1 tsp baking
powder
3 eggs
125ml (1 ⁄2 cup)
milk
2 tsp sea salt
flakes
200g (2 cups) scrubbed
and potato), coarsely chopped
1 cup chopped fresh
parsley leaves
and stems,
plus extra
leaves, to serve
Cubes in Brine
1 Preheat oven to 180°C/160°C fan forced. Grease the base and
sides of a 11 x 21cm loaf pan and line with baking paper.
2 Sift the flour and baking powder into a large bowl.
Add the eggs, milk and salt. Stir to combine.
3 Add the peelings, parsley, shallot and thyme. Mix until just
combined. Gently fold in the feta. Spoon into the prepared pan.
Bake for 40-45 minutes or until a skewer inserted into the centre
comes out clean. Top the loaf with extra parsley, if using, and serve.
PER SERVE • 9.7g protein • 6.7g fat (3.5g saturated fat) • 24.9g carb
• 2.7g dietary fibre • 206 Cals (859kJ)
Hold onto those beetroot leaves and stems.
Use them instead of leafy greens like spinach, buk
choy or chard. They can be eaten raw or steamed.
product watch
Use vegie peels in loaves like this. Or make
crisps by tossing in olive oil with salt and roasting
until crispy. Wash and scrub veg before peeling.
Don’t have parsley? Use any soft herbs, such as chives or dill.
taste magazine October 2020
94
banana skin pickle makes 2 cups I prep 20 mins | cooking 20 mins
3 whole banana skins,
trimmed
380g (about 2) green apples,
cored
1 brown onion
185ml (3 ⁄4 cup) white vinegar
110g (1 ⁄2 cup) white sugar
1 tbs coriander seeds
2 tsp yellow mustard seeds
1 tsp garam masala
1 tsp sea salt flakes
½ tsp dried chilli flakes
Cheese and crackers,
to serve (optional)
1 Cut the banana skin, apple and onion into 1cm pieces then
transfer to a saucepan.
2 Add the vinegar, sugar, coriander seeds, mustard seeds, garam
masala, salt and chilli. Place over medium-high heat. Stir until the
sugar dissolves. Simmer for 15 minutes or until the apple is tender
and almost all the liquid is absorbed.
3 While hot, spoon pickle into sterilised jars. Seal and store in the
fridge for up to 3 months. Serve with cheese and crackers, if you like.
whole lemon coconut cakeserves 8-10 I prep 20 mins (+ cooling) I cooking 1 hour 20 mins
240g (about 2-3) lemons
60ml (1 ⁄4 cup) milk
3 eggs
100g salted butter, melted
1 tsp vanilla extract
225g (11 ⁄2 cups) self-raising flour
155g (3 ⁄4 cup) caster sugar
65g (3 ⁄4 cup) desiccated
coconut
250g tub mascarpone
60ml (1 ⁄4 cup) honey or
golden syrup
30g (1 ⁄2 cup) toasted
coconut flakes
1 Place the lemons in a small saucepan and cover with cold water.
Bring to the boil over medium-high heat then cover and cook for
40 minutes or until softened. Use a slotted spoon to remove lemons
and set aside to cool slightly. Cut in half and discard any seeds.
2 Preheat oven to 180°C/160°C fan forced. Grease the base and side
of a 20cm round cake pan. Line base and side with baking paper.
3 Place the lemon halves and milk in a food processor and process
until smooth. Add the eggs, butter, vanilla, flour, sugar and coconut.
Pulse until the cake mixture is smooth.
4 Spoon the cake mixture into the prepared pan and bake for
35-40 minutes or until a skewer inserted into the centre comes out
clean. Set aside in the pan for 15 minutes to cool slightly before
turning onto a wire rack to cool completely.
5 Use a wooden spoon or spatula to beat the mascarpone in a
bowl until a spreadable consistency. Spread over the top of the
cake. Drizzle over the honey or golden syrup and sprinkle with
the coconut flakes to serve.Serve this condiment with
cheese and crackers, a curry or
spread on a sandwich with your
favourite deli meat and cheese.uses it all – minus the pips! Substitute 1 orange or
2-3 limes per lemon (you need 240g fruit in total).
the environment! It contains various vitamins,
potassium and fibre. Plus, it saves on food waste.
October 2020 taste magazine 95
fun cooking
Visit us at www.kidspotkitchen.com.au
Teaching kids that smart, healthy eating starts in the kitchen
kingston cakesee page 103
How do you make the perfect
favourite biscuit even better?
We’ve cracked the secret!
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biscuit tin treats
fun cooking
97
What’s better than
a biscuit? A biscuit
with another one
hidden inside!
Flavoured with
peanut butter, these
are so more-ish.
98
oreo-stuffed cookiesmakes prep
cooking
1
2
3
4
5
tip!
OREOSURPRISE INSIDE!
fun cooking
99
broken biscuit rocky rollmakes prep cooking
1
2
3
4
CHEWY, CRUNCHY
SLICE
taste magazine October 2020
100
Use scissors dipped
in icing sugar to
cut the marshmallows
and lollies to stop
them sticking.
October 2020 taste magazine 101
fun cooking
CHOC GANACHE
CENTRE
102
kingston cakeserves prep cooking
whipped chocolate ganache
coconut caramel sauce
1
2
3
4
5
103
mash up!
CROISSANTS We’ve invented the ultimate all-rounder to feed your gang
– ham and cheese croissants baked in a vegie slice!
What happens when you take zucchini slice and cross it with ham and cheese croissants? Answer: next level delicious! It’s a fully loaded bake that will fill everyone up in no time.
When I think of croissants, there’s nothing nicer than a warm ham and cheese pastry fresh from
the bakery. When I was set this challenge, I just knew I had to add them to everyone’s favourite
savoury bake – the zucchini slice. Combining these two winners makes for one epic and easy
meal you can eat for breakfast, lunch or dinner.
We’ve used small store-bought croissants to make busy meal times even quicker and simpler.
Plus, they’re the ideal size to fit into the dish, so you still get to enjoy a good amount of zucchini slice
with each piece. And with a quick prep time of just 15 minutes, this might just become a new family
go-to or for when you need to bring a plate!
Michelle Southan
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TTWITH
taste magazine October 2020104
October 2020 taste magazine 105
grab these…
eggs
all-butter
croissants
mozzarella
sliced ham
self-raising
flour
grated zucchini
cheddar
chives
shredded
zucchini
See our wine suggestion on page 125L
taste magazine October 2020106
let’s go!1 Preheat oven to 180°C/160°C fan forced.
Grease a 5cm-deep, 18 x 28cm ovenproof
dish. Line base and sides with baking paper,
allowing paper to overhang the long sides.
2 Slice croissants in half horizontally,
without slicing all the way through. Open
each croissant up. Divide mozzarella, ham
and shredded zucchini among croissants.
Fold croissants closed to enclose the filling.
3 Whisk eggs and flour together in a large
bowl. Add the grated zucchini, cheddar
and chives. Season and stir to combine.
4 Pour half the egg mixture into the
prepared dish. Spread evenly to cover
the base. Arrange the filled croissants
upright in the dish, at slight angles. Spoon
the remaining egg mixture in between the
croissants. Bake for 30-35 minutes or
until the slice is set (cover with foil
if the croissants start to brown
too quickly). Season and serve.
PER SERVE • 23.5g protein • 22.6g fat
(12.6g saturated fat) • 32.9g carb
• 3.2g dietary fibre • 439 Cals (1834kJ)
2 x 190g pkt (8 small) all-butter
croissants
200g mozzarella, thinly sliced
150g sliced leg ham
4 zucchini, 2 shredded into long
thin strips, 2 coarsely grated
6 eggs, lightly whisked
150g (1 cup) self-raising flour
80g (1 cup) coarsely grated cheddar
2 tbs finely chopped fresh chives
ham & cheese croissant zucchini slice serves 8 I prep 15 mins I cooking 35 mins
fun cooking
October 2020 taste magazine 107
With a little extra know-how you’ll be
perfecting this savoury slice straightaway!
fun cooking
taste magazine October 2020
108
tip 5Take care when arranging the filled
croissants, cut-side up, in dish. Nestling them
in at a slight angle will help keep the filling in.
tip 6Spooning the remaining zucchini mixture
in between the croissants ensures the
croissants will bake all together as a slice.
tip 4Make sure to cover the base of the
prepared dish by using a large spoon to
spread half of the egg mixture evenly.
tip 3To save on prep time, use clean kitchen
scissors to finely snip the chives directly
into the egg mixture.
tip 2After combining all of the eggs in a bowl,
gradually whisk in the flour until it’s well
combined. This ensures the mixture is smooth.
tip 1Use a serrated bread knife to slice croissants
in half horizontally, starting from the point
of 1 end. Don’t slice all the way through.
here’s how
grab our latest COOKBOOK
We show you how easy it is to make pies and more in the new appliance fave!
YOUR ALL-TIME FAVOURITES COOKBOOK
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exclusive extract
food of greeceikaria
111
The beautiful Greek Island of Ikaria in the Aegean Sea is considered
a ‘Blue Zone’, the term used to describe the regions that the world’s
longest-living people call home. The food is not processed and is still
prepared and eaten as it was 60 years ago. Fresh, local produce is made
into nutritious meals prepared from scratch and eaten at the dinner table
with family and friends.
I learned from the locals that olive oil and fresh, seasonal vegetables are
of the utmost importance. Olive oil is the cornerstone of the Mediterranean
diet – an everyday food. The Ikarian diet is also rich in wholegrains, nuts and
fish. They have a small amount of meat, but vegetable and bean dishes are
often the main meal, rather than served as a side. Salads are part of every
meal, and fruit always follows. You eat only until you’re almost full. People
have a glass or two of wine, but with a meal and with company.
These recipes are the ones I cooked alongside Ikarian women. I love the way
they talk about their recipes: ‘a pinch’ of this, ‘a handful’ of that or ‘that is how my
mother made it’. This, for me, is the essence of Greek cuisine: cooking intuitively,
with knowledge passed down from one generation to the next. These are
not complicated recipes requiring hours and hours in the kitchen. I hope
they inspire you to bring a bit of Ikaria into your home.
the food of Ikaria encapsulates the Mediterranean diet: pure, honest and using seasonal ingredients. This produces mouth-watering, nourishing and nutritious dishes.
Meni Valle
112
SI PLE FILO
DOUGH
113
114
SWEETDOUGHBALLS
115
salata tabouli (tabouli salad)This simple salad is not only healthy but super delicious,
and dreamy with a dollop of Greek yoghurt, if you like.
45g (1 ⁄4 cup) fine burghul
3 tomatoes, finely chopped1 ⁄4 cup sliced green shallots
3 cups fresh continental parsley,
finely chopped 1 ⁄4 cup fresh mint leaves,
finely chopped
1 pomegranate (optional)
1 cucumber, deseeded,
finely chopped (optional)
60ml (1 ⁄4 cup) olive oil
60ml (1 ⁄4 cup) fresh
lemon juice or
white vinegar
1 In a large bowl soak the burghul with enough hot water to cover.
Set aside for 30 minutes or until all the water is absorbed. Drain
excess water.
2 Place the tomato, shallot and herbs in a serving bowl and
add the burghul. Combine gently with a fork.
3 If you’d like to add pomegranate to the salad, deseed it by first
rolling it on a board to loosen the arils. Cut in half. Over a bowl,
hold 1 of the halves, cut-side down, and tap the skin with a spoon to
release the arils. It will probably splatter juice, so be gentle and
place some paper towel down to catch any juice. Repeat with the
remaining half. Add the pomegranate arils along with the cucumber,
if using, to the salad.
4 Mix together the olive oil and lemon juice or vinegar in a small
bowl. Drizzle over the salad and stir to combine. Season then place
in the fridge for 1-2 hours and serve chilled.
tip!It’s important to chop the vegetables and herbs as finely
as you can. Make sure to use a good sharp knife for the
tomatoes and shallots to keep them in good shape.
kolokithai pita (zucchini pie)This open pie is similar to a galette: the more rustic it
looks the better. You can use other fillings, if you prefer.
4 large zucchini
1 small handful of combined
fresh continental parsley, mint
leaves and dill, finely chopped
250g (11 ⁄3 cup) crumbled feta
4 eggs1 ⁄2 tsp ground nutmeg
Olive oil, to brush
filo dough
500g (31 ⁄3 cups) plain flour
1 tsp table salt
60ml (1 ⁄4 cup) olive oil
1 tbs white wine vinegar
250ml (1 cup) lukewarm
water
Cornflour, to dust
1 Cut off the zucchini ends. Grate into a large colander.
2 To make the dough, place the flour in a bowl with the salt.
Make a well in the centre. Pour in the oil and vinegar. Start mixing,
adding lukewarm water until mixture resembles a soft dough.
Tip dough onto a floured surface. Knead lightly until smooth.
Place back in the bowl and cover with a tea towel. Allow it to
rest for an hour while you make the filling.
3 Preheat oven to 180°C/160°C fan forced. Squeeze out liquid from
the zucchini. Combine the zucchini, herbs, feta and eggs in a bowl.
Season and add the nutmeg.
4 Halve the dough (reserve half for another use). Place on a surface
dusted with cornflour. Divide dough into 3 balls. Roll 1 ball of dough
out into a dinner plate-sized round. Brush with oil. Set aside. Roll out
another piece of dough to the same size. Place on first piece. Brush
with oil. Repeat with last ball. Roll this stack of dough into a large
circle and place on an oiled 32cm round baking tray. Spoon filling
into the middle, leaving a large border. Fold edges over part of the
filling, crimpling as you go. Brush edges with oil. Bake for about
30 minutes or until golden and firm. Serve at room temperature.
taste magazine October 2020
116
loukoumades (honey doughnuts)The Monastery of Theoktistis is high in the mountains.
In the magical atmosphere, among the forest and
the sounds of nature, it’s a perfect place to enjoy
a coffee and loukoumades. One plate won’t be enough.
600g (4 cups) plain flour, sifted
2 tsp (7g sachet) dried yeast
1 tbs honey, plus 350g
(1 cup), extra
500ml (2 cups) lukewarm water
Oil, to deep-fry
115g (1 cup) crushed
walnuts
Ground cinnamon,
to serve
1 In a large bowl combine flour and a pinch of salt. Make a well in the
centre. Place yeast in a small cup, add the honey and a little of the
lukewarm water. Stir until dissolved. Pour this into the flour mixture,
adding the remaining lukewarm water slowly while mixing with a
wooden spoon. (The dough will be thick and sticky.) Cover and allow
to sit in a warm place for about 1-2 hours or until it has doubled in size.
2 Half-fill a deep saucepan with oil and heat to 180°C on a cook’s
thermometer. If you do not have a thermometer, simply drop a
little of the dough mixture into the oil. If the oil begins to bubble
immediately and the dough turns golden, the oil is ready.
3 Take some of the dough mixture with a tablespoon and, using
another tablespoon, push it off the spoon and into the hot oil.
Cook a few doughnuts at a time, but be careful that you do not
overcrowd the pot; the oil will cool and the doughnuts will not cook
as they should. You will know that the doughnuts are cooked when
they rise to the top and are golden brown. Remove them carefully
and place on paper towel to drain any excess oil. Continue cooking
until all the dough has been used.
4 Serve the doughnuts warm with the extra honey, crushed walnuts
and a sprinkling of cinnamon.
yemista lahanika (stuffed vegies)Yemista is a favourite dish all over Greece. The filling is
often made with mince, but here we added mushrooms.
4 potatoes
2 fresh green banana chillies
7 tomatoes
2 zucchini, 1 whole, 1 grated
2 red onions, 1 whole,
1 finely chopped
60ml (1 ⁄4 cup) olive oil,
plus extra, to drizzle
2 garlic cloves, finely diced
220g (1 cup) short-grain rice
1 tbs tomato paste
1 carrot, peeled, grated
100g finely chopped
mushrooms 1 ⁄4 cup finely chopped fresh
continental parsley1 ⁄4 cup finely chopped
fresh mint leaves
2 tbs finely chopped fresh dill
Feta and fresh bread, to serve
1 Preheat oven to 180°C/160°C fan forced. Peel and cut potatoes
into wedges. Set aside in a bowl of water so they do not discolour.
2 Cut tops off chillies and reserve. Discard seeds. Place chilli shells
in a baking dish.
3 Cut tops off tomatoes and zucchini. Reserve. Scoop tomato flesh into
a bowl and mash slightly. Finely chop the zucchini flesh. Add tomato
and zucchini shells, and whole onion to dish. Drain potato. Add to dish.
4 Pour oil into a frying pan over high heat. Saute chopped onion until
soft. Add garlic. Saute for 2 minutes. Add rice. Stir to coat. Add tomato
and zucchini flesh, tomato paste, grated zucchini, carrot, mushroom and
500ml (2 cups) water. Season. Simmer for 5-6 minutes. Stir in herbs.
5 Fill chilli, tomato and zucchini shells with rice mixture. (Only fill to
three-quarters as rice will expand in oven.) Replace tops and arrange
in dish. Mix remaining filling with 125ml (1 ⁄2 cup) water. Pour over potato.
6 Drizzle extra oil over veg. Sprinkle with salt. Cover with foil. Bake for
50 minutes. Remove foil. Cook for 15-20 minutes or until golden and
cooked through. (If it looks dry, add water.) Serve with feta and bread.
October 2020 taste magazine 117
fun cooking
ice-cream cake
take these…
118
…make this!
frozen kitkat tiramisu serves prep
119 October 2020
When you become a Cupcakes 4 a Cure host, you’ll not only share your deliciousbaking with family and friends, you’ll raise funds for childhood cancer research.Call or email us for your host pack and bake a difference today!
Bake for kids with cancer
Call 1800 651 158 or email [email protected]
taste life food meets life
how to freeze VEGIES
121 October 2020
find itLOVE ITDiscover the latest products and supermarket treasures.
CO
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HOORAY! The newest chip on the block is here! Made
with Aussie brown rice, SunRice Brown Rice
Chips are gluten free and very more-ish.
They don’t have any preservatives or artificial
colours and flavours. Try all three flavours:
Smokehouse BBQ & Paprika, Sea Salt, and Wild
Rice. Grab a packet at supermarkets for $4.99.
For more information, go to sunrice.com.au.
that the sun is out! And we’re always a sucker for any product that lets us relive childhood faves! So, we’re stoked Streets have made Paddle Pop Rainbow and Bubble O’Bill available in 1L tubs! They’re just the right size for the family to enjoy. Scoop colourful swirls and caramel flavours true to the classic Rainbow Paddle Pop or sink a spoon into the Bubble O’Bill for a choc caramel combo with bubble gum-flavoured candy pieces. Pick up a tub from supermarkets for $8.
We’re totally obsessed with the air fryer, the
appliance must-have – just check out all our
recipes at taste.com.au/airfryer! Time to add
one to your kitchen, we say. Harris Scarfe has
a great range, so you can cook speedy fries,
spring rolls or even a whole chicken, while
using less fat and oil. It’s the ultimate
in guilt-free cooking and it’s handy for meals
and snacks for the whole family, especially on
busy weeknights. Go to harrisscarfe.com.au.
T.G.I Fry-yay!
122 taste magazine October 2020
MIGHTY MINIS
Add mid-century glam to your
Refrigerator from Smeg. It makes a statement with its curvaceous retro styling, but it’s practical too – it has a 135L capacity and lots of shelving options. Also find it in sleek black
Rich and creamy, your
favourite blue cheese
is now available in
snack size! Castello
Mini Cheeses come
in an convenient pack of five individually
wrapped portions. Eat as is to stave off the 3pm
munchies or add one or two to a small cheese
board. The bitey mini cheeses pair well with
sweet crackers, honey and fresh blueberries.
Pop some in your basket and head out for a
spring picnic! Find packs in supermarkets for $5.
E UP
BUT TER FOR
VEGANS!
in red
LOVE THE BABY
BLUES!
taste life
123 October 2020 taste magazine
Listen to the #1 Australian podcast*
The daily news headlines in under 7 minutes with Bronte Coy and Andrew Bucklow from news.com.au
From The Newsroom
top drops
Ham & cheese croissant zucchini slice p107
Creamy pesto & pumpkin gnocchi salad p52Vegan miso-stuffed sweet potatoes p66
Raidis Estate 2020 The Kid Riesling, $22Raidis Estate’s sustainable wine practices
include using goats in its vineyards to reduce
weeds, adding organic matter and limiting
the need for chemical sprays. It’s bursting
Cullen Wines 2020 Dancing in the Moonlight, $25Certified biodynamic since 2008, Cullen
is a carbon-neutral winery and an Aussie
leader in sustainable production. This
deliciously dry, crisp rosé is loaded with
Spring Seed Wine Co. 2019 Poppy Pinot Grigio, $20It’s been 25 years since this vineyard
became certified organic and this delightful
pinot grigio, from McLaren Vale’s first organic
grower, is brimming with pear and citrus. The
Chinese barbecue pork steaks p47
Gemtree 2019 Dragon’s Blood Shiraz, $15This popular McLaren Vale shiraz was
certified biodynamic in 2017 and hasn’t
looked back. Packed with bright, juicy red
berry flavours, it’s easy to see why it’s a fave!
GREATWITH
CHEESE
ANARO ATIC
DROP
FRESH &
ZIPPY
FULL BODIED
FLAVOUR
Drinks editor Jane Thomson picks and pairs sustainable wines.
125 October 2020 taste magazine
taste life
MattQ What are some
clever ways I can use
celery leaves instead
of tossing them?
Use small green leaves
as a garnish or in a
salad. Also chop and
stir young (lighter green)
leaves into scrambled
eggs – great if you’re
serving with salty bacon
or smoked salmon.
Throw darker leaves
and celery trimmings
into a stock, or a
minestrone or ribollita,
at the start of cooking.
Also add them to a
green juice – darker
leaves are stronger, so
balance with other big
flavours like ginger.
We asked our foodies for their tips on what to
do with the ingredients we all waste the most.&
need a little help? If you have a question
for one of our foodies,
send it to tastemag@
news.com.au
TracyQ Are there any tricks
to ripening avocados
and stopping them
browning once cut?
Don’t you love those
avocado memes?
Thursday 9am: not ripe
Friday 9am: not ripe
Saturday 9am: not ripe
Sunday 9am: ripe
Sunday 9.01am: rotten
This is how it feels,
anyway! Your best bet
is to buy avocados
slightly underripe, then
be vigilant. To speed
up ripening, place the
avocado in a paper
bag with a banana.
This might shave a day
or two off the ripening
time. Lemon juice helps
prevent browning once
cut. If storing a cut half,
leave the stone in and
seal the cut surface
with plastic wrap.
MichelleQ What is the best way
to store fresh coriander
so it lasts longer
in the fridge?
As soon as you get
the coriander home
from the shops, remove
its plastic sleeve and
wrap in damp paper
towel – just damp, not
too wet. Then simply
store it in a sealable
plastic bag in the fridge.
It will stay fresh for up
to a week. Another
method is to place the
root stems in a jar of
water, cover the jar with
a plastic bag and store
it in the fridge. These
methods also work for
keeping parsley fresh.
AlisonQ Is it true that you
can use watermelon
rind in recipes rather
than throw it away?
Watermelon rind
makes a great pickle
for soft oozy cheese
or a ploughman’s
lunch. Chop or slice
watermelon rind (leave
the slightest blush of
flesh, if you like). Soak
in a bowl of salted
water overnight. Drain,
rinse well then cook in
boiling water for about
10 minutes. Drain.
Place equal amounts
of caster sugar, apple
cider vinegar and
water in a saucepan
Add aromatics, like
cinnamon, star anise
or orange rind. Simmer
until reduced by half.
Add rind. Simmer for
30 minutes or until
translucent. Store
in sterilised jars
unopened for six
months. Once open,
use within six weeks
and store in the fridge.
ChrissyQ Can you use fresh
pumpkin seeds? If so,
how? And is there a
variety that’s better?
Roasted pumpkin
seeds make a delicious
and healthy snack
or addition to salads.
Any pumpkin will do.
The seeds have a
creamy outer shell and
bright green kernel
(pepita) inside. Both
are edible, but you
may wish to remove
the tougher shell on
the seeds of larger
pumpkins (place
in a tea towel and
bash with a mallet).
To prepare, scoop out
the seeds with a spoon,
rinse thoroughly to
remove any flesh, then
dry. Place on a baking
tray, drizzle over oil
and season with salt,
pepper and whatever
dried spices or fresh
herbs you like. Roast
at 180°C/ 160°C fan
forced for 10 minutes
or until golden. FO
OD
PH
OT
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we’re here to help
Eat the
taste magazine October 2020
126
grow your own!Add colour to your cooking and garden with rainbow silverbeet.
Eat from leaf tip to stem and it’ll grow back, so you can pick more!
WO
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AP
HY
AL
AM
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Do you often end up with half a
bag or bunch of leafy greens
wilting because you didn’t use
it all? It’s time to grow your own!
Start by planting colourful silverbeet at
home, so you can harvest leaves when you
need them. Plus, almost all of the plant is
edible, from the top of the leaf to the base of
the crisp stem, so there’s no waste. It’ll grow
back too, so you’ll have an ongoing supply
of more leafy stems for future picking. It’s
an awesome way to bring a pop of healthy
colour to your cooking and your garden!
step-b -step silverbee tSilverbeet can be grown in either
a vegetable patch or in pots.
Find a spot in full sun or part shade and
enrich the soil by digging in organic soil
improver or use a good-quality potting mix.
Seed can be sown 10mm deep, directly
where the plants are to grow.
Keep moist and seedlings will pop up
in five to seven days.
Feed the plants every fortnight with
a nitrogen-rich complete fertiliser to help
promote lots of healthy green leaf growth.
Leaves can be picked from around eight
weeks by pulling (rather than cutting) the
stalks, starting with the outside leaves.
handy tipsMake successive sowings every
few months from spring to autumn
to ensure an ongoing supply.
Watch out for caterpillars, which love
to devour leaves, and control with an
organic caterpillar spray.
127 October 2020 taste magazine
taste life
EXCLUSIVE OFFER FOR TASTE:
for more info
For silverbeet recipes, visit taste.com.au/silverbeet.
more online
win it!Check out this month’s great giveaways!
TO ENTER, VISIT TASTE.COM.AU/WIN
PR
ICE
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OR
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AT
TIM
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Enjoy the spring sunshine, but make sure you’re equipped to stay
cool! This Thermos prize pack, worth $108, includes a 355ml Thermos
FUNtainer Stainless Steel Water Bottle with vacuum insulation and an
18-can Thermos Trailsman, so drinks stay cold while in transit. Comes
with a built-in bottle opener! Check out more at thermos.com.au.
blend up a storm
Cold
$400. There’s one in
up for grabs! It has a
make hot soup. Plus,
perfect potsAdd elegance to your kitchen with a touch of Fig,
the newest colour from Le Creuset. The winner
of this prize pack will receive four Stoneware
Mini Casseroles in Fig, valued at $148. These
little dishes are perfect for serving individual
pies or puds, or for dips and olives on a nibbles
platter. Visit lecreuset.com.au for the full range.
IGHTY OTOR
POWER
BAG & BOT TLE CO BO
OVEN TO
TABLE
taste life
129 October 2020
starlight.org.auDONATE NOW
While hospital is Ruby’s life, Starlight helps her
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Our monthly guide to the supermarket gems down every aisle.
CO
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ELIZ
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H H
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MichelleMix vanilla
ice-cream and
Biscoff Spread.
What’s our favourite ice-cream hack?AlisonRoll scoops in
biscuit crumbs
and coconut.
TracyLayer it in
sponge cake
with caramel.
We ate it. We rate it.
Bulla Creamy Classics Neapolitan, $8.50
Bulla has boosted
the childhood classic
ice-cream flavour – and
we love it! Strawberry
and vanilla ice-cream
is nestled between rich
chocolate cookies for
the ultimate combo.
Oreo Frozen Oreo Cookie Sandwich, $8.50
Cookie and cream lovers this
is for you! Ice-cream loaded with
crushed Oreos and sandwiched
between two jumbo Oreo
biscuits – it’s a giant frozen
Oreo, and that’s fine by us!
Tasmanian Mint with Chocolate Fudge, $8.60
This is a little bit fancy.
Crisp Tassie mint ice-cream
between two double
chocolate chip cookies
makes a very cool and
indulgent after-dinner mint.
Peters Maxibon Honeycomb Flavour, $8.40
ice-cream sandwich
or choc-covered
ice-cream? Maxibon it!
We love the honeycomb
flavour. Packed with choc
pieces, it’s a cracking twist
on the original vanilla
Maxibon. There are three
other flavours to try too.
Springtime means you’ve definitely got a good
excuse to eat more ice-cream! This month
at taste HQ we have been trying a freezer
full of delicious and convenient ice-cream
sandwiches. Here are our top frosty sambos.
ICE-CREA SANDWICHES
TWOIN ONE
LUXETREAT BUDGET
OPTION
Coles Ice Cream Sandwich Cookies & Cream, $2.90
Each of these treats
costs less than 75c, so
this classic ice-cream
sarni is saving you
money, right?!
COOKIELOVERS
THROW BACK
131 October 2020 taste magazine
Visit your newsagent and buy a magazine to enter
$50,000YOU COULD WIN!
Your Newsagent, Your Community HeartbeatT&Cs apply, see http://www.nationalnewsagentweek.com.au/terms-and-conditions for full T&Cs. Commences 12:01am AEST/AEDST on 31/08/20 and ends with the last mail received on 12/10/20 and closes for online entry at 11:59pm on 27/09/20 AEST/AEDST. AU residents 18+. Drawn at Greeneagle Distribution & Fulfilment, Unit 5/9 Fitzpatrick Street, Revesby, NSW, 2122 at 11:00am AEST/AEDST. Winners published at: http://www.nationalnewsagentweek.com.au by 23/10/20. Prize: opportunity to participate in an online envelope pick to win $50k or $1k. Promoter is XChangeIT Newsagents Pty Limited (ABN 20 096 662 421) of Suite 13, 38-46 Albany Street, St Leonards, NSW, 2065. Authorised under permits: NSW LTPS/20/42613, ACT TP20/00356, SA T20/322.
www.nationalnewsagentweek.com.au
FROM 19TH - 26TH SEPTEMBER
EssentialsFill your kitchen with this month’s selection of great products.
For all advertising enquiries, call (02) 8045 4734.
Simple pleasurePeanut butter fans are sure to go nuts for the latest addition to Bega’s range. Bega Simply Nuts is made from 100 per cent Aussie peanuts, a pinch of sea salt and … that’s it! Go to begapeanutbutter.com.au/simply-nuts.
taste sensationThai tom yum soup is a real classic, and it makes for a quick and easy dinner too! Valcom Authentic Thai Tom Yum Paste will ensure you get the right ratio of spicy and sour. Add it to prawns and vegies or be inspired at asianinspirations.com.au/cuisine/thai-recipes.
cooking with airNow you can deliver all the flavour and none of the guilt. The Westinghouse dark stainless steel oven with AirFry allows you to make healthier, tasty meals for the entire family – right in your oven. Go to westinghouse.com.au.
jewel of the kitchenSwiss Diamond Hard Anodised cookware is non stick and twice as strong as stainless steel! Grab a pan or two and watch your recipes shine. Buy the range online at harrisscarfe.com.au.
crunch timeMcCain Pub Style Extra Crispy chips are crunchy on the outside, fluffy on the inside and have a tasty seasoning. Just add steak and salad. Visit mccain.com.au.
soy goodTo create Indonesian-style dishes at home, you need an authentic sweet soy sauce. ABC Sweet Soy Sauce Kecap Manis is made with all-natural, sun-dried palm sugar to give your dishes a rich, savoury yet sweet flavour. Visit www.asianinspirations.com.au/abc-sweet-soy-sauce/.
warm welcomeBlack Swan Warming dips can be served as is or heated up in the microwave. They make a delish addition to an antipasto platter. Try both flavours – Leek & Bacon and Spinach, Mozzarella & Haloumi. Visit blackswan.com.au.
Cook the perfect meal
Visit taste.com.au/alexaskill
USING YOUR
For more information, go to taste.com.au/alexaskill
spring picnic
happy!bake me
apple & ricotta slice serves prep
cooking
1
2
3
4
SPICED FRUIT
FILLING
135
STARTERS & LIGHT MEALS
∙ Banana skin pickle 95
∙ Bocconcini & tomato
pasta salad 35
∙ Cheesy asparagus puffs
60
∙ Creamy pesto & pumpkin
gnocchi salad 52
∙ Crispy fried cauliflower
34
∙ Poached chicken breast
70
∙ Roasted vegetables 70
∙ Salata tabouli (tabouli
salad) 116
∙ Spinach & ricotta
filo jaffles 88
∙ Vegetable peel &
feta loaf 94
recipe index
VEGETARIAN∙ Cheesy-stuffed capsicums
57
∙ Easy felafel & feta sub
59
∙ Kolokithai pita
(zucchini pie) 116
∙ Loaded low-cal
chickpea pancakes
66
∙ Smashed chickpea &
avocado wrap 74
∙ Sweet potato patties
75
∙ Vegan Mediterranean-
stuffed capsicums 57
∙ Vegan miso-stuffed sweet
potatoes 66
∙ Vegan mushroom
cacciatore pasta
40
∙ Vegan spring quinoa pilaf
65
∙ Vegetable muffin frittata
73
∙ Yemista lahanika
(stuffed vegies) 117POULTRY∙ Cheat’s one-pot chicken
stroganoff 42
∙ Chicken & sweet potato
soup 76
∙ Creamy roast veg & chicken
salad 72
∙ Easy chicken chow mein
35
∙ Popcorn chicken with
crunchy sweet potato
noodles 16
∙ Sticky chicken crunchy
noodle salad 52
MEAT∙ Chinese barbecue pork
steaks 47
∙ Chorizo-stuffed
capsicums 57
∙ Caesar salad burger
85
∙ Ham & cheese croissant
zucchini slice 107
∙ One-pan teriyaki beef
& rice 43
SWEET THINGS∙ 4-ingredient passionfruit
& lemon condensed milk
slice 36
∙ Apple & ricotta slice 135
∙ Baileys mousse cake 36
∙ Broken biscuit rocky
roll 100
∙ Cannellini bean cake with
ricotta cream 80
∙ Frozen KitKat
tiramisu 118
∙ Kingston cake 103
∙ Loukoumades (honey
doughnuts) 117
∙ Oreo-stuffed cookies 99
∙ Whole lemon coconut
cake 95
Wh
ile
we
ha
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die
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la
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ls a
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form
ati
on
are
accu
rate
, n
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all
re
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wil
l su
it a
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on
s l
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g w
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a p
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did you know?
SEAFOOD∙ Salmon cauliflower rice
salad 51
∙ Sticky Japanese salmon
tray bake 34
∙ Sticky salmon noodles
44
∙ Tuna mornay rissoles
41
∙ Use-it-all beetroot &
prawn stir-fry 94
.COM .AU
sweet potato noodles
FOOD MAG OF THE YEARW
IN $3000 !
COO
K
THE CO
VER
125RECIPES IDEAS
BURRITO FLAVOURDORITOS-CRU BED
See page 19
d
YUM!
Spring
GREEN LABEL EDITION
20 fresh dinners
9 amazing bakes
49 save waste save $$
KEY: → low calorie→ easy→ quick → low fat→ gluten free→ vegetarian → super veg→ healthy
taste magazine October 2020
136
taste life
giant mango weis bar
ICE-CREAM CAKES PREP-IN-10 PASTAS FESTIVE BAKES
ASDON’T
MISS IT! ON SALE
8 OCT
NEXT MONTH IN
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