.Au - November 2019

i
tastes better with

HEINZ BAKED BEANZ
The easy, tasty source of protein

EASY PARTY ISSUE! FOOD MAG OF THE YEAR
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A C A DA I A
TOF F EE
Vanilla slice
comb crunch
contents
S TICKY SWEET
this month
regulars
6 editor’s letter 12 cover recipe
9 must-see videos
10 our top meals at
a glance 19 you said it what’s hot
16 cook & win
20 news
3
this month
cook it now!
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easy weeknights.
eatreal Real food.
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TOFF EE ACADA IA TANDOORI paneer with raita

SUSHI doughnut 4
Vanilla slice
with hon comb crunch November 2019 59
Recipe Michelle Southan 33 cook it now! A knockout 59 eat real A sushi doughnut that
Photography Brett Stevens
Styling David Morgan selection of easy weeknight meals runs rings around the standard rolls.
Food preparation Tessa Immens you can whip up in just 17 minutes! 60 in season The best tasting
40 marion’s express Introducing produce right now, pineapples
On the cover
→ toffee macadamia vanilla slice
the perfect party guest, Marion Grasby’s
lamb rogan josh samosas.
42 emergency dinners Call off
and a fresh coconut breakfast bowl.
62 spring to life Nutritionist Chrissy
Freer’s flavoursome and healthy recipes
with honeycomb crunch pages 12-14 the dinner search party and silence the have less than 500 cals per serve.
alarms! You can avoid a mealtime 69 healthy showdown Louise
→ new 10-min dinners pages 42-46 meltdown by following Michelle Keats balances your food choices.
→ make it now for christmas Southan’s 10-minute winners. 71 skinny sweets A superfood
pages 40, 80, 82-85, 104-110, 123 49 full of beans! If you thought soft-serve with acai swirl will cool you
→ 500 calorie winners pages 33-38, baked beans were only for jaffles and down without loads of calories.
62-66
toast, you won’t bean-lieve the new world 74 health report Essential food
of dinners you can whip up with a can. and nutrients for peak brain performance.
4 taste magazine November 2019

weekend clever ideas
tastelife food meets life
95
no-churn coconut
caesar salad STICKS colour your ICE CUBES
November 2019 77 123
77 caesar salad sticks We’ve 92 frozen fantasy Do you want to 123 colour your ice cubes Amp
redesigned the classic into an easy-to- build a snow cone? Enter a frosty dream up your cocktails with fruity coolers.
prepare morsel for one-handed socialising world of ice-cream cakes and treats. 124 find it, love it Great products.
when there’s a glass in the other! 101 summer fresh We’re excited 126 top drops And our pairing notes.
78 naughty & nice The girls from about our new cookbook. Get a sneak 127 q&a Freezer-friendly finger food.
empanada, Michelle and Louise, offer two peak at this top 100 collection, full of fresh 129 grow your own! Yellow zucchini
versions of the Latin American street snack. ingredients at their peak. 130 win it! This month’s great prizes.
One is naughty and the other nice – 112 retro revival Matt Preston and 131 aisle watch Hummus.
you could fall for both. Michelle Southan’s lip-smacking teriyaki 135 bake me happy! Orange and
82 make ahead party food The skewers with roasted green chilli and pistachio tarts to end on a sweet note.
social season is here and our prep-ahead garlic paste will help you celebrate! 136 recipe index
canapés will keep you out of the kitchen. 116 make the perfect pavlova
90 take these… make this! A masterclass on perfecting meringue with
subscribe now
Go troppo for lamingtons spiked with five takes on toppings including custard and
22 mag offer Bonus gift.
Malibu, cream, chocolate and pineapple. roasted rhubarb or caramel cheesecake.
134 iPad/tablet Great price.
November 2019 taste magazine 5

what’s on
The big eas

here’s that moment every year – and BUDGET CANAPÉS
it’s right now – when the pages rip taste.com.au/fingerfood
off the daily calendar like a cartoon
time lapse. But don’t panic! We’ve
got absolutely everything you need.
The key to winning? Get ahead of the
game! Nothing needs to wait until the final
hour – nibbles, starters, mains, share dishes
and desserts can all be in the bag, leaving
you ready to party. If you want in on this, make
your selection now from the cool options in
our Make Ahead Party Food feature (p82).
And speaking of cool, it’s time to rediscover
the freezer, your new BFF (best festive friend).
Start clearing out the peas and pizzas
because a Frozen Fantasy awaits (p92). These HEALTHY DINNER PARTY
are definitely some of the most beautiful
taste.com.au/healthyparty
desserts we’ve ever featured, guaranteed
to knockout your family and friends. Look for
the freeze-ahead stamps throughout the issue.
And, if you want to get ahead on gifting,
we’ve got you sorted there too. Our beautiful
new taste.com.au cookbook, Summer Fresh,
hits bookshops soon! Pre-order now and
save at bit.ly/Taste100PB. Don’t miss the
exclusive sneak peek starting on page 101.
I can already see you settling back
in that sunlounger with a daiquiri.
Bring on the festive season!
FOR ALL THE LATEST FOOD

AT YOUR FINGERTIPS

.COM
.AU
magazine
EDITORIAL
editor-in-chief Brodee Myers
brodee.myerscooke@news.com.au
editor & books editor Cassie Mercer
contact us!
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creative director Giota Letsios
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Brand of the Year
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Brand of the Year Rachael Delalande
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Editor of the Year – digital marketing manager Karen Uziel
Consumer group commercial integration manager – food Rebecca Sherrard
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director of FoodCorp Fiona Nilsson
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pick up our latest
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Get your copy now from newsagencies nationally.
Don’t miss this month’s top videos
featuring step-by-step recipes and
handy how-to tips. For all these and
many more, visit taste.com.au/videos.
Mini okonomiyaki
Need a vegetarian
finger food option?
Try these Japanese
pancake bites.
How to: prepare

shallots
Tips on prepping
and storing green,
French and red
Asian shallots.
Iced VoVo
cheesecake pops
Cool off with layers
of berry and coconut
with the biscuit fave
as a crumb.
our top meals
at a glance Make menu planning easy with fresh ideas that everyone will love.
17 mins low cal GF low fat
Ricotta lemon & herb chicken p27 Garlic prawn lettuce cups p45
only
360
cals
Salmon & zucchini salad with almond dressing p65
10 mins easy vego low cal
teriyaki
party
Cheat’s eggplant parmi p46 Lamb rogan josh samosas p41 Street-style chicken skewers p114

this month
17 mins easy vego super veg low cal
vego
dinner
winner
Sour cream & quince quiche p29 One-pan zucchini spag bol p35 Tandoori paneer with salad & raita p38
17 mins easy GF low cal 17 mins super veg low cal GF
Super-seed schnitzel p36 Miso-sriracha glazed pork p34 Mini beef Wellingtons p85 Healthy fish nacho bowl p37
vego easy vego
a fresh
fiesta!
Spelt empanadas p81 Herby polenta chips & dip p89
healthy super veg low cal GF easy
Smashed avocado nachos p102 Vegan tacos p66 Prawn bites with goddess dip p89

cookthecover Layers of flaky, buttery pastry, creamy custard filling
with toffee macadamias, honeycomb and caramel
on top – surely enough to convince you to make me!
As a child, the highlight of my week

was getting a vanilla slice on the way
home from school. Here is our version,
finished with the modern touch of
pistachio honeycomb and caramel.
Michelle Southan
vanilla slice with honeycomb crunch

makes 12 slices | prep 30 mins (+ cooling & 4 hours chilling) | cooking 50 mins
let’s go! 1 Preheat oven to 220°C/200°C fan forced. 5-10 minutes or until the custard thickens
RECIPE MICHELLE SOUTHAN PHOTOGRAPHY BRETT STEVENS STYLING DAVID MORGAN

Line a baking tray with baking paper. and comes to the boil. Spoon the hot custard
Place 1 pastry sheet on prepared tray. over the pastry and smooth the surface.
Top the pastry with another sheet of Top with the remaining pastry sheet,
baking paper and another baking tray on trimming to fit. Cover and place in the
2 sheets good-quality frozen butter top. Bake for 15 minutes or until golden fridge for 4 hours or overnight to set.
FOOD PREPARATION TESSA IMMENS ILLUSTRATION KAT CHADWICK

puff pastry, just thawed (see tip) and cooked through. Set aside to cool 5 To make the caramel sauce, stir the sugar
375ml (11 ⁄ 2 cups) pouring cream completely. Repeat with remaining and 80ml (1 ⁄ 3 cup) water in a saucepan over
170g (3 ⁄4 cup) caster sugar pastry sheet. low heat until the sugar dissolves. Simmer
1 tsp vanilla extract 2 Line the base and sides of a 22cm square for 8 minutes or until golden. Reduce the
40g unsalted butter cake pan with baking paper, allowing heat to low and carefully whisk in the cream
375ml (11 ⁄ 2 cups) milk the paper to overhang 2cm above the sides. until combined. (Be careful it doesn’t split.)
35g (1 ⁄4 cup) cornflour Place 1 pastry sheet in base of prepared 6 Coarsely chop the pistachio honeycomb.
6 egg yolks pan, trimming to fit. Cut the vanilla slice into 12 pieces. Top
Pistachio honeycomb, to decorate 3 Place the cream, sugar, vanilla, butter with the chopped honeycomb and toffee
(see page 14) and 250ml (1 cup) milk in a large saucepan. macadamias. Drizzle over the caramel
Toffee macadamias, to decorate Heat over medium heat until the mixture sauce and honey to serve.
(see page 14) almost comes to the boil. Remove from heat.
Honey, to drizzle 4 Combine cornflour, egg yolks and tip!
caramel sauce remaining milk in a jug. Gradually whisk the We used Carême All Butter Puff Pastry
140g (2 ⁄ 3 cup) caster sugar egg mixture into the cream mixture until well because it creates extra flaky layers.
80ml (1 ⁄ 3 cup) pouring cream combined. Return the mixture to medium-low You can find it at gourmet delicatessens
heat and cook, stirring constantly, for or fruit and vegetable markets.

November 2019 13
here’s how
Your slice will be nice as is, but topped with
these bright and beautiful decorations it’ll
be next level! Here’s how to make them.
PISTACHIO HONEYCO B
step 1 step 2 step 3

Place 335g (11 ⁄ 2 cups)
white sugar, 60ml Bring to boil. Cook, without stirring, for 5-7 Pour the mixture into a baking paper-lined
( ⁄4 cup) glucose syrup, 2 tbs golden syrup
1 minutes or until hard crack stage (153°C) on a roasting pan with paper overhanging the
and 125ml (1 ⁄ 2 cup) water in a large saucepan cook’s thermometer and just colouring around sides. Quickly scatter over 55g (1 ⁄3 cup)
over low heat. Cook, stirring, for 5-8 minutes edge. Remove from heat. Let bubbles subside. coarsely chopped pistachio kernels
or until sugar dissolves. Increase heat to high. Stir in 2 tsp sifted bicarb with wooden spoon. then set aside to cool completely.
TOFFEE ACADA IAS
step 1 step 2 step 3

Line a large baking tray with baking Place 215g (1 cup) caster sugar and 60ml (1 ⁄4 Holding toothpick, dip macadamia into toffee.
paper then place a wire rack over cup) water in a saucepan over low heat. Stir Turn to coat, allowing excess to drip off. Once
the tray. Individually pierce to dissolve. Brush down side with wet pastry the drip of toffee creates a thin string, insert
145g (1 cup) whole macadamias brush to stop crystals forming. Increase heat toothpick through rack so it hangs over edge,
with toothpicks. to medium. Cook, without stirring, until golden. allowing excess to drip down onto paper.

It’s simple really: we believe real food tastes better. That’s why our products contain only
the finest ingredients selected with care and prepared with pride.
Mini Vegetarian Bolognese Cob

INGREDIENTS 15 Preparation Time
MIN
Seeds of Change® Classic Bolognese

Pasta Sauce 500g 20
MIN Cooking Time
2 tablespoons olive oil
1 onion chopped
1 large zucchini chopped 4 Serving Size
400g borlotti beans, rinsed
and drained
Suitable for
4 multigrain mini cob loafs
Vegetarians/Vegan Option
3/4 cup pizza cheese
Parmesan cheese, to serve
Basil leaves, to serve
PREPARATION
1. Preheat oven to 180°C or 160°C fan forced. Line a tray with baking paper.
2. Heat oil in a frying pan over medium to high heat. Add onions and cook for 2 minutes or until softened.
Add zucchini and cook for 2 minutes. Add beans and sauce and stir to combine.
Cook for 5-6 minutes and until zucchini has softened.
3. Meanwhile, cut the tops off the mini cob loaves and hollow out the insides. Place on prepared tray with tops.
Bake for 10 minutes or until crunchy.
4. Evenly divide pizza cheese into cooked rolls and spoon in hot vegetable mixture.
Top with grated parmesan cheese and basil leaves to serve.
Go Vegan: Substitute pizza and parmesan cheese with vegan cheese.
For more recipe inspiration visit seedsofchange.com.au

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(AEDT) 22/11/2019 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au magazine January/February 2020.
&WIN
AKE
Terms and conditions: Entries open 00:01 (AEDT) 17/10/2019 and close 23:59 (AEDT) 20/11/2019. Open to Australian residents only. Winners determined 14:00
IT NOW
500 CAL
WINNERS YES
YOU CAN
DO IT
p 12
TOFF EE ACADA IA
Vanilla slice
with hone comb crunch
Total prize pool valued at $2000 inc gst. Full terms and conditions available at taste.com.au/cookthecovercomp.
Get busy making our vanilla slice with honeycomb crunch
and you could win a Magimix Cook Expert, valued at $2000!
eet the Magimix Cook
Expert. Finally an appliance
that matches design with
functionality. It can cook
a myriad of dishes from starters to desserts,
and whisk, steam, blend, puree, mix and make
dough in a double wall stainless steel thermo
bowl. The Cook Expert also converts to a
fully fledged food processor, allowing you
to effortlessly slice, grate, mince, chop and "I want layers of flaky
more! The standard accessories are plentiful,
and with the optional attachments, such as a
pastry and decadently
juice extractor, citrus press, dicing kit, and an thick custard covered
XXL steamer, the possibilities are endless.
in golden caramel and
toffeed macadamias."
SEND IN YOUR matt preston
CELEBRITY JUDGE
ENTRIES BY
20 NOVEMBER
two wa s to enter
or
email it: Send a photo of your share it: Post the pic on our Facebook
creation, with your name, address page, or on Instagram or Twitter, with
and telephone number to us at #tastemagcover in the message, and make
tastecookandwin@news.com.au sure the post is public so we can see it!

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All the advice, tips, hacks and recipes
a parent could need to stay sane.
you said it...
Here are some of the dishes getting
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#cookedwithtaste
tastemag@news.com.au
FIRST
Here’s the fun foodie stuff that’s good to know this month.
F RY-YAY
WINE?
CAN DO!
Crafters Union new
sparkling spritz cans are
perfect for picnics, parties,
and poolside play. A bubbly
fusion of your favourite
wine with fruity accents,
they come in quick-to-
chill aluminium. Find them
at selected bottle shops
nationally for $8 each.
loll
around
A recent poll on taste.com.au indicated
everything old is new again. We asked ‘which
discontinued Aussie confectionary item do
you want to bring back?’ The answer was
very much in the nostalgia lane for childhood
treats that are uniquely homegrown. The
Polly Waffle topped the poll, with many
delighted to hear they’ll be back in production
soon! Spearmint Sticks and Milo Bars
were also among the most popular.

best of the best
Masterfully curated by taste’s food experts, you’re going
to love our new book, Summer Fresh. It’s a collection of the
most-loved dishes, for every day and occasion. There are
100 ingenious recipes, from easy dinners, brilliant brunches,
super salads, heavenly desserts and fabulous food to
share. Plus, nutritional info, reviews from home cooks
and a seasonal produce guide. Turn to page 101 for
our exclusive extract. And to pre-order now and save,
visit bit.ly/Taste100PB.
COMPILED BY ELIZABETH HAYES, CASSIE MERCER, SHELLEY SING ILLUSTRATION KAT CHADWICK
chocc heaven
Indulge in Lindt’s
decadent chocolate,
made with the
finest ingredients
sourced through
a sustainable
cocoa bean supply
chain. A fan of dark
chocolate? Try the
Excellence range
in Orange Intense,
Mint Intense and
Sea Salt Caramel.
subscribe now
& RECEIVE A SERVING BOARD!
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WHY SUBSCRIBE?
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YOU CAN
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p 12
TOF F EE ACADA IA
ALREADY A SUBSCRIBER? Vanilla slice
TO SUBSCRIBE, go to magsonline.com.au/taste/M1911TCA
EASY
AS
PASTRY
November 2019 25
CREA Y
DRESSING
ON TOP
26 November
this month
fully loaded vegan potato salad

Corn, beans, avocado, radish and cornichons pack
an extra flavour punch in this twist on the classic side.
serves 8 (as a side) | prep 20 mins | cooking 15 mins
2 corncobs, husks and silk removed

1 kg baby red potatoes, halved or quartered if large
150g green beans, trimmed
125g (1 ⁄ 2 cup) bought vegan mayonnaise
80ml (1 ⁄ 3 cup) fresh lemon juice
1 avocado, halved and sliced
2 radishes, finely sliced
1 ⁄ 2 small red onion, thinly sliced
12 gherkins (cornichons), thinly sliced

1 ⁄4 cup fresh dill sprigs, chopped
45g (1 ⁄4 cup) tamari almonds, coarsely chopped
1 Preheat a barbecue grill or chargrill pan on high. Cook the corn,

turning often, for 15 minutes or until tender and lightly charred.
2 Meanwhile, place the potato in a large saucepan and cover
with water. Bring to the boil over high heat. Cook for 10 minutes
or until tender, adding beans in the last 2 minutes of cooking. Drain. ricotta, lemon &
Transfer the beans to a bowl of iced water then drain well. Set aside
potato in the colander to cool. herb-stuffed chicken
3 Whisk the mayonnaise and 2 tbs lemon juice in a large bowl. Carve it up with crispy roast chook full of herby zing!
Place the avocado on a large plate and drizzle over the remaining serves 4 | prep 15 mins (+ 10 mins resting) | cooking 45 mins
2 tbs lemon juice. Turn gently to coat.
4 Use a sharp knife to cut down length of corncob, close to the core, 365g (11 ⁄ 2 cups) fresh ricotta (see tip)
to remove the kernels. Repeat with remaining corncob. Arrange 3 ⁄4 cup chopped fresh herbs (such as basil, chives and parsley),
the cooled potato, beans, avocado, radish, onion, gherkin, corn plus extra sprigs, to serve
kernels and dill on a serving platter. Drizzle over the mayonnaise 20g (1 ⁄4 cup) finely grated parmesan
mixture and sprinkle with tamari almond to serve. 1 tbs extra virgin olive oil, plus extra, to drizzle
PER SERVE • 7g protein • 17.6g fat (2g saturated fat) • 23.6g carb 1 lemon, rind finely grated, plus extra wedges, to serve
• 6.6g dietary fibre • 295 Cals (1234kJ) 1.8kg whole chicken
tips! 1 Preheat oven to 180°C/160°C fan forced. Line a baking tray with
Prepare the potatoes and beans up to 1 day ahead and chill baking paper. Combine ricotta, herbs, parmesan, oil and lemon rind
until required. in a bowl. Season.
Use up vegetables you have in the crisper, such as broccoli 2 Place chicken, breast-side down, on a work surface. Use kitchen
instead of beans. scissors to cut along either side of backbone. Discard backbone. Turn
For a lower carb salad, swap the potato for roasted chicken over and push down to flatten. Carefully slide your fingers
sweet potato wedges. between skin and breast meat to form 2 pockets, taking care not to
tear skin. Gently push ricotta mixture between skin and breast meat.
3 Drizzle the extra oil over the chicken and rub to coat. Season.
Place the chicken, breast-side up, on the prepared tray. Roast for
40-45 minutes or until chicken is cooked through and skin is golden.
Set aside for 10 minutes to rest. Cut chicken into portions and serve
with extra lemon wedges and herb sprigs.
every barbie needs PER SERVE • 59.6g protein • 53.4g fat (18g saturated fat)
• 0.6g dietary fibre • 731 Cals (3057kJ)
• 2.5g carb
a potato salad so go for a tip!

Ricotta from the deli has a firmer texture and will sit
trending vegan version better under the skin of the chicken.

SUNNY
SIDE
UP!
28 November
this month
passionfruit jelly cheesecake slice

With a buttery base, cream cheese filling and passionfruit
jelly topping, this easy no-bake slice is impossible to resist.
serves 12 | prep 30 mins (+ cooling & 3 hours chilling) | cooking 25 mins
150g (1 cup) plain flour 100g (1 ⁄ 2 cup) caster sugar

1 tbs beetroot powder 300ml thickened cream
(optional, see tip) 1 tsp vanilla extract
85g (1 cup) desiccated coconut 2 tsp gelatine powder
55g (1 ⁄4 cup) caster sugar topping
125g butter, melted 125ml (1 ⁄ 2 cup) strained fresh
filling passionfruit juice (see tip)
250g pkt cream cheese, 1 tbs passionfruit seeds
chopped, at room 55g (1 ⁄4 cup) caster sugar
temperature 2 tsp gelatine powder
1 Preheat oven to 180°C/160°C fan forced. Grease a 16 x 26cm slice

pan and line with baking paper, allowing the paper to overhang
the 2 long sides.
2 Sift the flour and beetroot powder, if using, into a large bowl.
Stir in the coconut and sugar. Make a well in the centre. Pour in
the butter and stir until combined. Transfer to the prepared pan blue cheese & quince
and press evenly into the base. Bake for 18 minutes or until firm. sour cream quiche
Set aside to cool completely. A slice of this is like a cheese board in a quiche!
3 To make the filling, use electric beaters to beat the cream cheese
RECIPE TRACY RUTHERFORD PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION DIXIE ELLIOTT
serves 6 | prep 30 mins (+ 1 hour chilling & 1 hour freezing) cooking 1 hour
and sugar in a bowl until smooth. Add the cream and vanilla. Beat
until combined and thickened slightly. Place 2 tbs water in a small 3 eggs, lightly whisked Prosciutto slices,
microwave-safe bowl and sprinkle over the gelatine. Set aside 235g (1 cup) sour cream to serve
for 2-3 minutes or until gelatine softens. Place in the microwave and 125ml (1 ⁄ 2 cup) milk sour cream pastry
microwave on High for 20 seconds or until hot. Whisk with a fork to 120g pkt quince paste 120g unsalted butter, chopped,
dissolve the gelatine. Set aside to cool slightly. Add to the cream 120g blue cheese at room temperature
cheese mixture and beat to combine. Pour over the cooled base 5 small fresh lemon thyme sprigs, 65g (1 ⁄4 cup) sour cream
and smooth the surface. Place in the fridge for 2 hours or until set. leaves picked 1 egg
4 To make the topping, combine the passionfruit juice, passionfruit Baby rocket leaves, to serve 300g (2 cups) plain flour
seeds, sugar and 80ml (3 ⁄4 cup) water in a small saucepan. Cook,
stirring, over low heat for 3 minutes or until the sugar has dissolved. 1 To make pastry, use electric beaters to beat butter, sour cream and
Set aside. Place 2 tbs water in a small microwave-safe bowl and egg in a large bowl until just combined. Add flour. Beat until just comes
sprinkle over the gelatine. Set aside for 2-3 minutes or until together. Turn onto a lightly floured surface. Knead until smooth.
gelatine softens. Place in the microwave and microwave on High for Shape into a rectangle. Wrap in plastic wrap. Place in fridge for 1 hour.
20 seconds or until hot. Use a fork to whisk until gelatine dissolves. 2 Preheat oven to 180°C/160°C fan forced. Roll out dough between
Stir into passionfruit mixture. Transfer the mixture to a jug and place 2 sheets of baking paper until big enough to line an 11.5 x 35cm fluted
in the fridge, stirring occasionally, for 30 minutes or until cooled tart tin with removable base. Trim excess. Place in freezer for 1 hour.
and thickened to the consistency of thickened cream. Pour the 3 Line pastry with a sheet of baking paper. Fill with pastry weights or
topping over the cheesecake, and place in the fridge for rice. Bake for 12-15 minutes or until firm. Remove paper and weights.
30 minutes or until set. Bake for a further 10 minutes or until pastry is dry to touch. Set aside.
5 Cut the cheesecake slice into bars to serve. 4 Whisk together egg, sour cream and milk in a jug. Season. Place
quince in a microwave-safe bowl. Place in microwave and microwave
tips! on Medium for 1 minute or until just runny.
We used beetroot powder to tint the base ‘passionfruit purple’ 5 Reduce oven to 170°C/150°C fan forced. Sprinkle pastry with cheese.
just for fun, so feel free to leave it out. You can find beetroot powder Pour over egg mixture. Reserve 1 tbs quince. Drizzle remaining quince
at health food stores and selected supermarkets. over tart. Top with thyme. Bake for 30-35 minutes or until just set. Set
You’ll need about 1 cup of passionfruit pulp to extract 1 ⁄ 2 cup of aside to cool slightly. Top with reserved quince, rocket and prosciutto.
juice. Use the back of a spoon to press through a sieve to separate PER SERVE • 20.7g protein • 46.7g fat (27.9g saturated fat) • 47.1g carb
the seeds. Remember to reserve the seeds for the topping. • 3.2g dietary fibre • 695 Cals (2904kJ)

this month
cheat’s mango pancake ice-cream stack

Inspired by the yum cha pancake, our easy mango stack features layers
of sweet ricotta, topped with creamy, tropical gelato.
serves 8 | prep 20 mins (+ 1 hour chilling)
700g fresh ricotta 1 Place ricotta in a bowl and sift the icing 4 Top with scoops of gelato and sprinkle
45g (1 ⁄4 cup) icing sugar sugar over the top. Add the vanilla and with crumbs, if using. Cut into wedges
1 tsp vanilla extract lime rind. Stir until combined. and serve immediately.
1 tbs finely grated lime rind 2 Lay a crepe on a large serving plate.
400g pkt (8) frozen crepes, thawed Spread with a slightly heaped 1 ⁄ 3 cupful of tips!
3 large mangoes, thinly sliced ricotta mixture. Top with an eighth of the If you can’t find mango toasted coconut
500ml ctn mango toasted coconut gelato mango slices. gelato, use mango gelato or sorbet.
(see tip) 3 Continue layering crepes, ricotta and Golden Gaytime Crumbs are available
Streets Golden Gaytime Crumbs, to serve mango. Cover loosely with plastic wrap and from selected supermarkets. Alternatively,
(optional, see tip) place in the fridge for 1 hour or until firm. substitute toasted shredded coconut.
pile it high ANGO

with an easy, ANIA IS
shortcut HERE!
stack!
RECIPE TRACY RUTHERFORD PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION TESSA IMMENS

GOOD EGGS.
Search choosewisely.org.au to find eating spots that care about
animal welfare and are serving cage-free eggs.
choosewisely.org.au | @RSPCAchoosewisely | #RSPCAchoosewisely

serves prep & cooking
secret tip!
ingredient
quick pickle
2
LOW-
CAL
CUTLETS
November 2019
cook it now!
SPEEDY
SPAG
frying-pan bolognaise with zucchini spaghetti
BOL
serves 4 | prep & cooking 17 mins
1 brown onion, quartered 1 Place onion, carrot and 3 Stir in the pasta sauce. Cook,
1 carrot, peeled, quartered garlic in a food processor. covered, for 2 minutes. Gently stir
2 garlic cloves, peeled secret Process until finely in the zucchini spaghetti. Cook,
2 tbs extra virgin olive oil ingredient chopped. Heat 1 tbs oil covered, for a further 2 minutes
1 ⁄ 2 tsp dried oregano
1 Zucchini spaghetti is in a deep, ovenproof or until just tender. Remove the
leaves a gluten-free noodle frying pan over high pan from heat. get ahead!
500g lean beef mince option packed heat. Add onion mixture 4 Preheat the oven grill to high. Make the bolognaise
1 tbs tomato paste with fibre. and 1 tsp dried oregano. Sprinkle bolognaise with remaining (but don’t add the
500g jar gluten-free tomato Cook, stirring occasionally, dried oregano and mozzarella. zucchini spaghetti)
or bolognaise pasta sauce for 3 minutes or until softened. Grill for 2-3 minutes or until cheese up to 2 days ahead.
2 x 250g pkt zucchini spaghetti 2 Add the beef and remaining oil. is golden and melted. Top with Reheat bolognaise
100g (1 cup) coarsely grated Cook, breaking up any lumps fresh oregano, if using. before continuing
mozzarella with a wooden spoon, for 3 minutes PER SERVE • 38.5g protein • 22.5g fat with the rest of
Fresh oregano leaves, or until browned. Stir in tomato paste (7.5g saturated fat) • 15.5g carb step 3 (adding the
to serve (optional) for 1 minute or until combined. • 7g dietary fibre • 430 Cals (1798kJ) zucchini spaghetti).

CHEESY
CAULI
RICE
super seed schnitzel with parmesan cauliflower rice

35g (1 ⁄ 3 cup) mixed seeds (chia, hemp 3 garlic cloves, crushed with paper towel. Wipe the pan
and sesame seeds) 2 x 250g pkt cauliflower rice clean with paper towel.
50g (1 ⁄4 cup) polenta 1 large lemon, rind finely 3 To make parmesan cauliflower
20g ( ⁄4 cup) finely grated
1 grated, halved rice, heat oil in pan over high heat.
parmesan 25g (1 ⁄ 3 cup) finely Add shallot and garlic. Cook, stirring,
1 egg
secret grated parmesan for 1 minute or until aromatic. Add
2 tsp arrowroot
ingredient cauliflower rice. Cook, stirring, for
Chia seeds have the
(tapioca flour) 1 Combine the seeds, 1 minute or until coated. Add lemon
highest plant content
2 large (about 300g polenta and parmesan on rind and juice of 1 lemon half. Cook,
of omega-3
each) chicken a plate. Season. Lightly stirring occasionally, for 2 minutes
fatty acids.
breasts, halved whisk egg, 1 tbs water and or until tender. Stir in parmesan
diagonally arrowroot in a shallow bowl. until combined. Season.
2 tbs extra virgin olive oil Dip chicken pieces in egg then in 4 Serve the parmesan cauliflower use it up!
Steamed green beans, the seed mixture, pressing to coat. rice with the super seed schnitzels, These mixed seeds
to serve 2 Heat the oil in a large non-stick green beans, remaining lemon half are a nutritious
parmesan cauliflower rice frying pan over medium heat. Cook and extra shallot, if using. addition to salads.
1 tbs extra virgin olive oil the chicken, turning, for 6-7 minutes PER SERVE • 46g protein • 27g fat Or you can scatter
3 green shallots, thinly sliced, or until golden and just cooked (6g saturated fat) • 14.5g carb over muesli or add
plus extra, to serve (optional) through. Transfer to a plate lined • 7g dietary fibre • 500 Cals (2092kJ) to cookie dough.

healthy fish nacho bowl
swap it!
secret
ingredient
HEALTHY
CHIPS
& DIP!
November 2019
cook it now!
CURRY
IN A
FLURRY!
tandoori paneer with salad & raita
2 tbs tandoori paste 1 Lebanese cucumber, halved, Add paneer mixture and remaining tip!
130g ( ⁄ 2 cup) Greek-style yoghurt
1 sliced diagonally oil. Cook, stirring, for 2 minutes. Add a can of drained
200g pkt paneer, cut 8 mini pappadums, Add 2 tbs water and cook for chickpeas along with
into 2cm pieces microwaved a further minute or until golden the paneer in step
1 ⁄ 2 tbs coconut oil
1
secret Lemon wedges, to serve and heated through. 2 for an extra serve
1 large red onion,
ingredient 3 Meanwhile, combine the mint of veg and low-fat
halved, thinly sliced
Paneer is an acid-set 1 Combine the tandoori and the remaining yoghurt in plant protein.
1 large red capsicum,
cheese that doesn’t paste and 1 tbs yoghurt a bowl. Season.
deseeded,
melt, so is great in a bowl. Add the 4 Divide the rice, spinach, cucumber
thinly sliced
in curries. paneer. Stir to coat. and paneer among serving plates.
1 ⁄ 3 cup fresh mint leaves, 2 Heat 1 tbs coconut oil Serve with raita, pappadums and
finely chopped in a non-stick frying pan over lemon wedges.
250g pkt microwave brown, medium-high heat. Cook onion PER SERVE • 18.5g protein • 17.5g fat
red and wild rice, cooked and capsicum, stirring occasionally, (11g saturated fat) • 35.5g carb
120g baby spinach for 5 minutes or until softened. • 10.5g dietary fibre • 434 Cals (1815kJ)

arion’s
EXPRESS baked curry pastry bites
FREEZE
AHEAD
L
See our wine
suggestion
on page 126

cook it now!
Marion Grasby
lamb rogan josh samosas

makes prep cooking
herb raita
6
1
2 tips!

Michelle
Southan
November 2019 43
-
44 November 2019
garlic prawn lettuce cups
1 5
2
6
3
HANDS
ON
DINNER
November 2019 45
cook it now!
mexican sloppy joes

serves 4 | prep & cooking 10 mins serves 4 | prep & cooking 10 mins
400g jar Barilla Olive 16 slices (about 500g) 1 tbs olive oil 60g Mexican-flavoured
pasta sauce chargrilled eggplant 300g can corn kernels vintage cheddar
200g piece mozzarella 30g (1 ⁄4 cup) MasterFoods 300g beef mince 2 tomatoes
1 ⁄ 2 cup fresh basil leaves, Garlic & Herb Schnitzel Mix 420g can Heinz Beanz Creationz 4 brioche burger buns
plus extra leaves, 20g (1 ⁄4 cup) pre-shredded Fiery Mexican Style Beanz 1 lime
to serve parmesan ½ tsp Mexican chilli powder Fresh coriander leaves,
1 avocado to serve
1 Preheat grill on high. Lightly grease a small shallow baking tray
or ovenproof frying pan and place under the grill to warm. 1 Heat the oil a large frying pan over high heat. While the pan
2 Spoon pasta sauce into a microwave-safe bowl. Cover. heats up, drain the corn.
Microwave on High for 1 minute or until warmed through. 2 Once the pan is hot, add the beef and cook, stirring with a wooden
3 While pasta sauce heats up, thinly slice the mozzarella spoon to break up any lumps, for 3 minutes or until browned. Add the
and shred the basil. corn, beans and chilli powder. Stir to combine. Reduce heat to low
4 Once the tray or pan is warm, carefully remove from oven and and cook for 5 minutes or until thickened slightly.
place 4 eggplant slices in the base. Top each slice with one-quarter 3 Meanwhile, halve the avocado and slice flesh. Thinly slice
of the pasta sauce, one-quarter of the mozzarella and one-third of the cheese and tomatoes.
the basil. Repeat layering 3 more times, finishing with mozzarella. 4 Split the buns. Halve the lime. Squeeze 1 lime half over the beef
Sprinkle with the schnitzel mix and parmesan. Season. mixture, season and stir to combine. Spoon beef mixture onto bun
5 Grill for 5 minutes or until warmed through and golden on top. bases. Top with the avocado, cheese, tomato and coriander.
Serve topped with extra basil. Serve with remaining lime half, cut into wedges.
PER SERVE • 16.6g protein • 25.3g fat (9.9g saturated fat) PER SERVE • 33.3g protein • 32.1g fat (11.3g saturated fat)
• 15g carb • 5.7g dietary fibre • 368 Cals (1540kJ) • 43.4g carb • 8.9g dietary fibre • 629 Cals (2630kJ)

CHRISTMAS
is coming!
Want to save $$ for the festive season?
Here’s how to get started…
CHECK OUT OUR BUDGET CLUB EVERY WEEK FOR:
Family dinner recipes for $10 or less
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Best Recipes
bestrecipesau
taste better with
HEINZ BAKED BEANZ

FULL
of beans!
delicious, low-fat and protein-packed addition
November 2019
Oh, where have ou beanz?
That all-time favourite, Heinz Beanz is back.
So, let’s bring on the beans!
Baked beans have become But what might surprise you

quite the obsession ’round here. most of all (if it’s been a while
We love them for bringing us since you’ve reached for a can),
all the tasty things we’re all is just how amazing a good baked
hankering for right now, in one bean can be. That taste and
handy can. We love them for the texture just gets us every time
protein. We love them for the – al dente on the outside and
plant food. And we love them for creamy goodness on the inside.
the sheer convenience – there’s (If you can make a better baked
nothing left to do, other than pop bean yourself, from scratch,
the can! We’re literally saying, please send us the recipe!)
“Oh, where have you beanz?” This year marks Heinz’s
Why did we ever limit 150th birthday and we just
ourselves to baked bean jaffles couldn’t miss the chance to
and baked beans on toast? celebrate! After all, there really
There’s a whole new world of is nothing quite like Beanz. In
wonder – such as a French-style fact, if Heinz didn’t invent them
chicken dish, bolognaise and 150 years ago, we’d surely
taco cups. So ridiculously easy, need to invent them now!
these and many other baked
bean dishes are now among
our top go-to dinners.
EDITOR-IN-CHIEF
CE LE B R A T IN G 15 0 Y E A R S O F H E I NZ B E A N Z
November 2019
miso bean bolognaise
serves prep cooking
3
1
5
2
November 2019
layered bean & tortilla bake with guacamole
serves prep cooking
simple guacamole 3 5
November 2019
bean & potato bake
serves prep cooking
tuscan chicken
5
1
PICK YOUR BAKE
spanish chorizo
3
american bacon & sour cream
4
creamy mushroom
November 2019
one-pot french-style mustard chicken with beans
serves prep cooking
1
3
November 2019
cook it now!
pie maker taco cups one-pan mexican haloumi

makes 10 | prep 15 mins | cooking 35 mins
& rice bake
serves 4 | prep 5 mins | cooking 30 mins
2 x 220g cans Heinz Beanz 1 long fresh green chilli,
No Added Sugar deseeded, finely sliced 1 tbs extra virgin olive oil, 250ml (1 cup) salt-reduced
125g can corn kernels, drained Lime wedges, to serve plus extra, to serve chicken stock
1 ⁄ 2 red capsicum, deseeded, tomato salsa 300g haloumi, cut into 100g baby spinach
finely chopped 2 tomatoes, deseeded, 1cm-thick slices 1 ⁄ 2 red onion, thinly sliced
1 tbs chipotle in adobo sauce, finely chopped 2 x 300g cans Heinz Beanz 100g yellow cherry tomatoes,
finely chopped 1 tbs chopped fresh in tomato sauce halved
10 mini flour tortillas coriander leaves 2 x 250g pkt microwave Fresh coriander sprigs and lime
80g (1 cup) coarsely grated 1 ⁄ 2 red onion, finely long grain white rice wedges, to serve
light cheddar chopped 200g roasted red Sliced long fresh green chilli,
150g thick natural yoghurt 1 tbs fresh lime juice pepper strips to serve (optional)
1 Combine beans, corn, capsicum and chipotle in a large bowl. 1 Preheat oven to 220°C/200°C fan forced. Heat the oil
2 To make tomato salsa, combine salsa ingredients in another bowl. in a 5cm‑deep, 26cm heavy‑based flameproof ovenproof dish
3 Use an 11cm round pastry cutter to cut 4 discs from 4 tortillas. Place with a lid over medium heat. Add the haloumi slices and cook
tortilla discs in the microwave and microwave on High for 20 seconds for 1‑2 minutes each side or until golden. Transfer to a plate.
to soften slightly then press into holes of a pie maker. Close the pie 2 Add the beans, white rice, roasted red pepper strips and chicken
maker and cook for 3 minutes or until tortillas start to become firm. stock to the pan. Cover with a lid and bake for 15‑20 minutes or
4 Spoon some of the bean mixture into the taco cups. Sprinkle with until the rice is heated through and liquid absorbed. Stir through
some cheese. Close the pie maker and cook for a further 8 minutes the spinach and top with the fried haloumi slices. Bake, uncovered,
or until cheese is melted and golden. Transfer to a plate and cover for a further 5‑6 minutes or until the haloumi slices start to melt
with foil to keep warm. Repeat with remaining tortillas, bean mixture and spinach wilts.
and cheese to make 10 taco cups in total. 3 Top with the red onion and cherry tomato. Drizzle over
5 Top each taco cup with yoghurt, salsa and chilli. Season and the extra oil and scatter over the coriander and chilli, if using.
serve with lime wedges. Serve with lime wedges.

i
tastes better with

HEINZ BAKED BEANZ

let’s
fight
Your family could be losing

$195 a month by wasting food.
JoiN the MoVeMeNt

www.fightfoodwaste.org
eat real Real food.
SUSHI doughnut
59
in season in season
BEST OF
NOVEMBER
fruit
vegies
herbs
fresh coconut breakfast bowl
60 November 2019
eat real
PINEAPPLE
KNOW-HOW
Pineapple screams hot
weather with its sweet
flesh and intoxicating
aroma. Grown in Far North
Queensland, the fruit can
be bought all year round
in Australia. Packed with
health benefits such as
high levels of vitamin C
and fibre, it’s delicious
to enjoy fresh or as a
tangy addition to curries,
fish, cakes and desserts.
choose Fruit heavy for its size
without soft spots or bruises.
cook In a tangy salsa with chilli,
lime and coriander or a spicy fried
rice served in a pineapple shell.
store For a day or two in the
fruit bowl. Remove the flesh and
store in an airtight container in
the fridge for 2-3 days.
eat with • brandy • rum
• caramel • coconut • chilli
• ginger • rice • ham
• lime • pork • prawns
spring to life
Packed with fresh produce and under 500 calories, nutritionist
Chrissy Freer’s meals will make you want to be healthy!
full of veg
The secret to a healthy frittata is to load it with vegies and keep the
cheese content down. Strong cheese is ideal as you only need a
little. Roast pumpkin adds natural sweetness, plus a good dose of
carotenoids lutein and zeaxanthin (for eye health and slowing the
development of macular degeneration). Sprinkling with seeds
adds important minerals, such as iron, calcium and zinc.

eat real
RECIPES CHRISSY FREER PHOTOGRAPHY VANESSA LEVIS STYLING KRISTEN WILSON FOOD PREPARATION BREESA SWANN
healthy fish dish

Salmon is loaded with essential omega-3 fatty acids with natural anti-
inflammatory properties, potentially assisting conditions such as osteoarthritis
and rheumatoid arthritis. Almond butter is also packed with healthy mono and
salmon & zucchini polyunsaturated fats, promoting good heart health, and makes a delicious nutty
salad with dressing. Quickly grilling broccolini rather than cooking in water helps it retain its
almond dressing high vitamin C content. Broccolini is also rich in indole-3-carbinol, a compound
see page 65 which helps promote hormonal balance through its actions in the liver.

eat real
spring vegetable, basil & salmon & zucchini salad

goat’s cheese frittata with seeds with almond dressing
serves 6 | prep 15 mins (+ cooling) | cooking 1 hour 15 mins serves 4 | prep 10 mins | cooking 10 mins
500g butternut pumpkin, peeled, 75g soft goat’s cheese, crumbled 4 x 120g skinless 100g baby kale or mixed
deseeded, cut into 1.5cm pieces 8 eggs salmon fillets baby salad leaves
1 large red capsicum, deseeded, 2 tbs milk 2 bunches broccolini, 4 radishes, thinly sliced
cut into 1.5cm pieces 1 ⁄ 4 cup chopped fresh basil leaves, trimmed, halved 1 tbs almond spread
1 large red onion, cut plus extra baby leaves, to serve 1 tsp extra virgin 2 tsp rice wine vinegar
into thin wedges 150g mixed cherry tomatoes, olive oil 2 tsp pure maple syrup
1 bunch asparagus, trimmed, halved 1 ⁄ 2 tbs fresh lemon
1 1 tsp finely grated
cut into 1cm lengths 1 tbs sunflower and pumpkin seeds juice fresh ginger
150g (1 cup) frozen green peas Salad leaves, to serve 2 large zucchini, peeled Red-vein sorrel leaves,
into ribbons to serve (optional)
1 Preheat oven to 200°C/180°C fan forced. Line a large baking tray
with baking paper. Place pumpkin, capsicum and onion on prepared 1 Preheat a barbecue grill or chargrill pan on high. Lightly spray
tray. Spray lightly with olive oil. Roast for 25-30 minutes or until the salmon and broccolini with olive oil. Cook the salmon for
golden and tender. Set aside to cool. 2-3 minutes each side or until cooked to your liking. Cook the
2 Meanwhile, place asparagus and peas in a steamer basket over broccolini for 2 minutes each side or until bright green and
a saucepan of boiling water. Cover and steam until just tender. just tender.
Refresh under cold running water. Drain well. 2 Meanwhile, combine the olive oil and 2 tsp lemon juice
3 Reserve 1 tbs goat’s cheese. Place remaining goat’s cheese in in a large bowl. Add the zucchini ribbons and toss to coat.
a large bowl with eggs, milk and basil. Whisk to combine. Season. Season well. Add the kale and radish. Gently toss to combine.
Add all the roast vegetables and stir to combine. 3 Place the almond spread, rice wine vinegar, maple syrup,
4 Reduce oven to 180°C/160°C fan forced. Line base and side of ginger and remaining lemon juice in a small bowl. Mix until
20cm round cake pan with baking paper. Pour mixture into prepared well combined and smooth.
pan, evenly distributing veg. Top with tomato, cut-side up, and seeds. 4 Divide the zucchini salad and grilled broccolini among serving
Bake for 45 minutes or until puffed and firm. Set aside for 10 minutes plates. Top with the salmon and drizzle over the almond dressing.
to cool. Top with extra basil and reserved cheese. Serve with salad. Sprinkle with sorrel leaves to serve, if using.
PER SERVE • 17g protein • 11g fat (3.5g saturated fat) • 12g carb PER SERVE • 31.5g protein • 21g fat (3.5g saturated fat) • 8g carb
• 5.5g dietary fibre • 225 Cals (942kJ) • 5g dietary fibre • 360 Cals (1505kJ)

SUPER
VEG
STAR!
vegan tacos
serves prep cooking
1 3
2
tip!
66
THE TRUTH ABOUT
HEALTHY EATING
6 episode podcast
TASTE.COM.AU/PODCAST
LISTEN NOW
eat real
HEALTHY
showdown
Louise Keats chooses the healthier options in our monthly food and drink battle.
Brands vary, but beef sausages typically have double the fat
and roughly 40 per cent more calories than beef mince.
Sausages have more iron and zinc, but they also have over
mince 10 times the salt of mince. There’s over 50 per cent more
vs protein in mince, plus more magnesium and potassium. Beef
mince is the more natural option. National food standards
beef say sausages need to comprise only 50 per cent meat flesh,
and they often contain fillers, flavours and preservatives. But
using preservatives in fresh mince is forbidden. Choose mince
or buy quality sausages with less salt and minimal additives.
WINNER: beef mince
Dried fruit is basically a concentrated version of its fresh

counterpart and sultanas are no exception. Gram for gram,
sultanas have four times the sugar of fresh grapes as well sultanas
as almost four times the calories. But with those extra cals
comes over six times the iron, five times the potassium
vs
and four times the calcium, as well as more protein and grapes
zinc. It’s easy to overeat sultanas and get a major sugar
hit, so even though they’re more nutrient dense, you’re
best to eat fresh fruit. Choose organic if you prefer
to avoid the chemicals often applied to grapes.
WINNER: grapes
WORDS LOUISE KEATS PHOTOGRAPHY ALAMY, GETTY IMAGES
Cashews have recently emerged as one of the darlings of

gut-health diets due to their high levels of resistant starch,
cashews a special kind of prebiotic fibre that feeds the good bacteria
vs in your microbiome. Peanuts have less resistant starch, but
they have 50 per cent more protein than cashews, almost
five times the folate and over three times more vitamin B3.
However, in this race cashews edge in front of peanuts to win
with over six times the selenium, over four times the iron and
almost twice the zinc and magnesium. But peanuts are much
lower in FODMAPs so choose them if that’s what you need.
WINNER: cashews
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LY.
• entertaining ideas
• preparation and serving tips
RECIPE KERRIE RAY PHOTOGRAPHY VANESSA LEVIS STYLING KRISTEN WILSON FOOD PREPARATION BREESA SWANN
and gluten-free soft serve
November 2019
dairy-
i can eat that?
71
wait,youmean
superfood soft serve with acai swirl
serves prep
4
2
72
eat our wa to
BRAIN
From preventing Alzheimer’s to treating depression,
w
we take a look at the top nutrients for brain performance.
hy does India have such brain ageing at The University of Melbourne.
low rates of Alzheimer’s And it’s not only food that is being
disease? It may come investigated in this field, but food-derived
down to the country’s supplements too. One recent study,
high intake of the spice published in The Journal of Prevention of
turmeric, which has recently been hailed by Alzheimer’s Disease, found that cognitive
the King George’s Medical University in India function improved in a group of elderly
as a ‘protective shield’ against dementia people who were given a multinutrient
and a tool for slowing the progress of the supplement for two months.
disease. That’s just one of the many findings So, what does this all mean for the
in neuro-nutrition, a new field of research majority of us? “There’s a lot you can
that has gathered pace in the past few do to boost your brain health,” says
years as scientists discover the magnitude Professor Philip Beart, PhD of The Florey
of food’s effect on the brain’s ageing Institute of Neuroscience and Mental Health
and other functions. in Victoria, adding that a big factor is
“What we eat is the foundation on managing inflammation, which occurs
which our body and brains are built,” says with forms of brain injury or dysfunction,
Edward Hill, a researcher in nutrition and including ageing.

eat real
WORDS SARAH MARINOS PHOTOGRAPHY VANESSA LEVIS STYLING MICHELLE NOERIANTO FOOD PREPARATION KERRIE RAY
“If you keep the inflammatory cells healthy epigallocatechin gallate monounsaturated fatty
then you have a good chance of reducing (found in green tea) acids (found in olive oil,
dysfunction,” he explains. “And a lot of these The cardiovascular benefits of EGCG are nuts, avocado)
good foods are anti-inflammatory.” well known, but its positive effects on These healthy fatty acids support the brain’s
Here are the best nutrients for brain brain cells are a more recent discovery. attention network and help with cognition,
performance according to science, and A 2017 review of green tea and its effects according to research conducted by
how to start loading up on them today. on cognition, mood and brain function the University of Illinois.
supported its beneficial effects. Two
curcumin or three cups a day are ideal. quercetin
(found in turmeric) (found in lettuce,
You can use turmeric in cooking or take fisetin apple, onion)
it as a supplement for its antioxidant (found in strawberries) It’s also in berries, broccoli, tomatoes and
and anti-inflammatory effects. “Curcumin This molecule is a plant polyphenol from guavas. “In the longer term, in rodent models,
is a free-radical scavenger,” Hill says. the flavinoid group. “It travels into the brain, it’s benefitted cognition, learning and
“Free radicals in our body cause damage where it blocks oxidative stress and memory,” explains Beart.
and increase the likelihood of inflammatory inflammation,” Beart says.
diseases, such as Alzheimer’s.” resveratrol
lutein (found in red wine)
docosahexaenoic acid (found in leafy green veg) Antioxident-rich resveratrol “is associated
(found in fish and fish oil) Lutein is a pigment in edible leaves, with clearance of beta-amyloid, a protein
Ageing is linked to lower brain levels broccoli and egg yolks that has linked with Alzheimer’s,” Hill says.
of the omega-3 fatty acid DHA, according a protective role. A team at the University
to UK-based nutrition professors Ricardo of Illinois in the US found that daily leafy
Uauy and Alan Dangour. Supplementing with greens help preserve ‘crystallised more Check out our healthy
top picks at taste.com.au/
fish oil has its health benefits, however it’s intelligence’ (the ability to use skills online top100healthyfoods2019
best to obtain omega-3 through your diet. acquired over a lifetime).

weekend clever ideas
caesar salad STICKS
November 2019 77
naughty
Michelle Southan and Louise Keats take a trip to Latin America,
"Shorton sharing their recipes for baked empanadas. Will you opt for
work but wholemeal pastry full of veg or chicken parcels with all the extras?
full of
flavour!"
FREEZE
indulgent
AHEAD

"Plenty
of nutrient-
dense veg
inside."
light
November 2019 79
Shortcut
ingredients
make these
spicy bites
extra easy!
RECIPES LOUISE KEATS, MICHELLE SOUTHAN PHOTOGRAPHY VANESSA LEVIS STYLING MICHELLE NOERIANTO FOOD PREPARATION KERRIE RAY
or entertaining
I always look
for easy dishes
and finger food
to make ahead and
reheat on the day, so
all the work is done
before the first bottle cheat’s chicken enchilada empanadas
of bubbles is opened! makes 24 | prep 30 mins (+ cooling) | cooking 35 mins
These tasty empanadas and cumin. Cook, stirring, for 1 minute or until well
do just that. They’ve got 1 tbs olive oil combined and aromatic. Add the taco sauce and
a spicy chicken filling 1 small red onion, finely chopped coriander. Cook, stirring occasionally, for 3 minutes
wrapped in golden 1 ⁄ 2 small red capsicum, or until the mixture thickens. Remove from heat
and crisp pastry. deseeded, finely chopped and set aside to cool slightly.
I have given these 125g can black beans, secret 3 Use an 11cm round pastry cutter to cut 24 discs
tasty turnovers a bit of rinsed, drained ingredient
Mexican flare and added
a couple of shortcuts to shredded 1 half of each pastry disc. Top with the cheese. Fold
make it even quicker 1 tsp ground cumin pastry in half to enclose the filling. Use a fork to
by using a bought 200g jar Old El Paso press down edges to seal. Transfer to prepared tray.
taco sauce and a Hot Taco Sauce 4 Lightly brush the tops of the empanadas with egg
barbecue chicken. yolk. Use the tip of a knife to pierce the top of each
Empanada fillings plus extra sprigs, to serve empanada a few times (this helps steam escape).
are endless. You can Bake for 20-25 minutes or until golden. Set aside
replace the barbecue 2 egg yolks, lightly whisked to cool slightly.
chicken with cooked beef 200g (2 cups) coarsely grated jalapeño cheddar 5 Top with sour cream, avocado, chilli and
or pulled pork, or even or mozzarella extra coriander. Season and serve.
try using up leftover Sour cream, sliced avocado and thinly sliced PER SERVE (2)• 14.6g protein• 34.5g fat (16.7g saturated fat)
roast vegies. long fresh red chilli, to serve • 39g carb • 3.7g dietary fibre • 531 Cals (2218kJ)
So, as the festive
season draws near, 1 Preheat oven to 200°C/180°C fan forced. tips!
make a batch or two Line 2 baking trays with baking paper. Swap barbecue chicken for pulled pork or lamb.
of these and pop them in 2 Heat the oil in a large frying pan over medium-high Cool empanadas at end of step 3 and freeze for up
the freezer and you will heat. Add the onion and capsicum. Cook, stirring, for to 3 months. Brush with egg yolk and cook from frozen
always be prepared! 3-4 minutes or until softened. Add beans, chicken for 25-30 minutes or until golden and cooked through.

Spelt pastry
and a variety
of veg are
better-for-
you upgrades.
hen
L
making
pastry, use
wholemeal
spelt flour, if possible.
This ancient grain is a
richer source of protein,
fibre, calcium, iron and vegetarian spelt empanadas
zinc than regular white makes 14 | prep | cooking 45 mins
flour. Many people find
it easier to digest too. 1 tbs extra virgin olive oil coarse crumbs. Add egg and cold water. Process until
I love to use parsley just comes together. Turn onto a lightly floured surface.
wherever I can. It packs secret Knead gently until just smooth. Halve and wrap in
a healthy punch full of 1 small carrot, peeled, ingredient
betacarotene and folate. finely chopped
Gram-for-gram, it has
more than twice the finely chopped 2-3 minutes or until softened. Add carrot and potato.
vitamin C of oranges! 2 garlic cloves, crushed Cook, stirring, for 3-4 minutes or until softens.
We’re so fortunate that 1 tsp ground cumin 3 Stir in garlic, cumin, paprika and cinnamon. Cook,
most Aussie butter comes 2 tsp smoked paprika stirring, for 1 minute. Add 60ml (1 ⁄4 cup) water. Simmer
from grass-fed cows, ½ tsp ground cinnamon for 5-10 minutes or until liquid reduces and vegetables
even if it doesn’t say so 11 ⁄ 2 tbs chopped raisins are soft. Remove from heat. Stir in raisins, egg, olive
on the label, which makes 2 boiled eggs, chopped and parsley. Season well. Set aside to cool completely.
it more nutrient dense 8 green Sicilian olives, pitted, chopped 4 Preheat oven to 180°C/160°C fan forced. Line 2 large
than imported options. 21 ⁄ 2 tbs chopped fresh continental parsley leaves baking trays with baking paper. Roll out 1 dough
In moderation, natural fats Chimichurri, to serve (recipe at taste.com.au/chimichurri) portion to about 3mm thick. Use a round 11cm pastry
play an important role in wholemeal spelt pastry cutter to cut 7 discs from dough. Spoon 1 heaped
supporting our health, 235g (1½ cups) wholemeal spelt flour tablespoonful of mixture onto centre of each disc.
which is why I’m happy 1 tsp baking powder Brush edge of discs with water. Bring edges together
to include butter here. 150g butter, chilled, chopped and pinch to seal. Place on prepared trays. Reroll and
Onion and garlic are 1 egg repeat with remaining dough and filling to make
good for gut health as 1 tbs cold water 14 empanadas in total. Bake for 20-25 minutes or
they’re high in inulin (a until lightly puffed and golden. Serve with chimichurri.
prebiotic that supports 1 To make pastry, place flour, baking powder and PER SERVE (1) • 4.2g protein• 20.4g fat (7.6g saturated fat)
good bacteria in the gut). butter in a food processor. Process until resembles • 14.4g carb • 3.2g dietary fibre • 262 Cals (1097kJ)

AKE AHEAD
part food prepared in advance
SWEET
POTATO
BASE
mini beef wellingtons
makes prep
cooking
FREEZE
AHEAD
tips!
mini churros with burnt salted caramel sauce
makes prep cooking
burnt salted caramel sauce
3
1 tip!
lemony pancake stacks with curd & raspberries
makes prep cooking
1
3
tip!
weekend
prawn bites with green goddess dip herby polenta chips with
makes 24 | prep 10 mins (+ cooling) | cooking 30 mins
gorgonzola dipping sauce
300g sweet potato, scrubbed, 1 ⁄2cup fresh continental makes 24 chips | prep 15 mins (+ 20 mins cooling & 4 hours chilling)
cut into 3mm slices parsley leaves cooking 1 hour 5 mins
1 tbs olive oil 1 lemon, rind finely grated,
2 avocados, halved 2 tsp juiced 1L (4 cups) chicken stock cup finely chopped
1 ⁄4
70g (1 ⁄4 cup) whole 12 medium peeled cooked 170g (1 cup) instant fresh chives
egg mayonnaise prawns, deveined, polenta, plus extra, 4 fresh rosemary sprigs
2 anchovies, chopped halved lengthways to dust 100g gorgonzola, chopped
2 tbs chopped fresh Finely chopped fresh jalapeño 70g (1 cup) finely grated 125ml (1 ⁄ 2 cup) thickened cream
tarragon leaves chilli and lemon wedges, parmesan 65g (1 ⁄4 cup) sour cream
1 ⁄4 cup chopped fresh chives to serve
1 Grease a 30 x 20cm slice pan and line with baking paper,
1 Preheat oven to 200°C/180°C fan forced. Grease a baking tray allowing the paper to overhang the long sides.
and line with baking paper. Place the sweet potato slices on 2 Bring stock to boil in a saucepan over medium-high heat. Add
prepared tray. Drizzle over the oil and season with salt. Roast, polenta in a thin, steady stream, stirring constantly with a wooden
turning halfway through, for 30 minutes then set aside on spoon, until incorporated. Reduce heat to low and cook, stirring
tray to cool. constantly, for 3-5 minutes or until mixture thickens and polenta is
2 Place the avocado flesh, mayonnaise, anchovy, tarragon, soft. Stir in parmesan and chives. Season. Pour polenta mixture into
chives, parsley, lemon rind and juice in a food processor prepared pan and smooth the surface. Set aside for 20 minutes to
and process until well combined. Season. cool. Cover and place in the fridge for 4 hours or overnight to set.
3 Arrange the sweet potato slices on a serving platter. Dollop with 3 Preheat oven to 200°C/180°C. Grease a large baking tray and line
the green goddess dip and top with the prawn halves. Sprinkle with baking paper. Turn set polenta onto a board and cut into
with jalapeño and serve with lemon wedges. 24 chips. Dust with extra polenta. Place on prepared tray and spray
with oil. Add rosemary. Bake, turning chips halfway through, for 1 hour.
tips! 4 Place gorgonzola, thickened cream and sour cream in a food
Roast the sweet potato slices up to 2 days ahead and store processor and pulse until smooth. Season and transfer to a small
in an airtight container in the fridge. serving bowl. Serve with hot polenta chips and rosemary.
You can also make the green goddess dip up to 2 days ahead.
Cover and store in the fridge until required. tips!
Buy the prawns on the day of serving. Prepare them a few hours Make the polenta up to end of step 2 up to 2 days ahead. Cover
ahead, cover with plastic wrap and place in the fridge until you are and store in the fridge. Continue with step 3 one hour before serving.
ready to assemble the bites. Sauce can be made up to 2 days ahead. Cover and store in fridge.

take these…
The classic cake gets a troppo twist in a few easy steps.
300ml
ctn thickened cream
440g
can
6
large
pineapple lamingtons
slices
dark chocolate,
cut into
shards,
to decorate
50g
dark
pineapple
lollies,
chocolate, to decorate
¹⁄4 cup
Malibu Caribbean Rum
with Coconut Flavour
weekend
…make this!
pineapple
lamington loaf
serves 8 | prep 20 mins (+ 6 hours chilling)
1 Lay out a piece of plastic wrap about

50cm long. Place another piece the same
length crossways over the first piece. Use
to line a 10 x 20cm loaf pan, allowing plastic
wrap to overhang all sides.
2 Cut lamingtons in half horizontally.
Place 2 halves in pan, coconut-side down.
Cut pieces from another lamington half
to fill gaps at the side and end.
3 Drain pineapple, reserving 60ml (1 ⁄4 cup)
juice. Combine with Malibu. Drizzle half over
the lamington base. Chop pineapple and
scatter half over the lamington layer.
4 Use electric beaters to beat the cream
RECIPE TRACY RUTHERFORD PHOTOGRAPHY VANESSA LEVIS STYLING KRISTEN WILSON FOOD PREPARATION BREESA SWANN
in a bowl to firm peaks. Take out 125ml

(1 ⁄ 2 cup), cover and place in the fridge to
reserve until serving. Spread half the
remaining cream over pineapple.
Make another layer of lamington,
drizzle over the remaining Malibu
mixture and scatter over the
remaining pineapple. Spread
over the remaining cream.
5 Top with a final layer of
lamington, coconut-side up.
Fold plastic wrap over to cover.
Place a small board (or another
loaf pan) on top of lamington loaf,
and stand 2 full cans on top to act
as weights. Place in the fridge
for 6 hours to chill.
6 Uncover and turn loaf onto
a serving plate. Re-whisk the
reserved cream and spread
over the loaf. Drizzle over the
melted chocolate and top
with pineapple lollies and
chocolate shards to serve.
tip!
We used lamingtons from
a cake shop that were about
a 7cm square and 5cm tall.

CUE
THE
BLUE!
November 2019 93
94 November 2019
no-churn coconut & white
chocolate sleigh ride cones
makes prep
tips!
November 2019 95
snowball vanilla & marshmallow ice-cream tart
serves prep
1
2
4
3 tip!
THROW
A SNOW
BALL!
96 November 2019
November 2019 97
98 November 2019
let-it-go blueberry, lychee & vanilla ice-cream cake
serves prep cooking
3
7
4
8
9
1
5
tips!
2
A SLICE
FOR
OLAF!
November 2019 99
h
November 2019 101
k s h e d Av oc a
Sm a d ol
This twist on an Aussie all-time favourite breakfast

becomes a do-it-yourself informal meal.
6 15 mins 15 mins
330g gluten-free plain corn chips To make the salsa, preheat a barbecue grill or chargrill pan over medium-high
4 large avocados, roughly mashed heat. Spray the corn with olive oil. Grill for 10-12 minutes or until tender. Transfer
2 long fresh red chillies, deseeded, to a plate for 5 minutes to cool slightly. Cut the corn from the cobs. Place in a
finely chopped bowl. Add the shallot, jalapeño, coriander, cumin seeds, lime juice and oil.
2 tbs fresh lime juice Season. Toss to combine.
200g feta, crumbled into Meanwhile, preheat oven to 180°C/160°C fan forced. Place the corn chips
large pieces on a large baking tray in a single layer and bake for 3-5 minutes or until
1 cup fresh coriander leaves warmed through.
Lime wedges, to serve Mix together the mashed avocado, chilli and lime juice in
a bowl. Season.
i s ls Transfer corn chips to a serving platter. Serve with the smashed avocado,
2 corncobs, husks and silk removed corn salsa, feta, coriander and lime wedges.
2 green shallots, thinly sliced
1 fresh green jalapeño chilli,
deseeded, finely chopped
1 ⁄4 cup chopped fresh
’
coriander leaves
2 tsp cumin seeds, toasted
11 ⁄ 2 tbs fresh lime juice
1 tbs extra virgin olive oil The perfect starter
to let guests dig
PER SERVE in! Serve with
margaritas for
868 66.1g 21.3g 17.7g 44.4g full effect.
● vegetarian ●l l i ● Gluten free ●f l

weekend

k ha i G r e en C u r r y S ausa
T ge l
Asian flavours add a contemporary twist (and a little spice)

to these classic family favourites.
36 30 mins 25 mins
500g chicken mince Combine the chicken, beans, kaffir lime leaves, shallot, breadcrumbs,
100g green beans, finely chopped coriander, curry paste and 1 egg in a bowl. Season. Mix until well combined.
4 kaffir lime leaves, finely chopped Preheat oven to 220°C/200°C fan forced. Line 2 baking trays with baking
2 green shallots, finely chopped paper. Lightly whisk the remaining egg in a bowl.
50g (1 cup) panko breadcrumbs Cut the pastry sheets in half. Place one-sixth of the chicken mixture along
1 ⁄4 cup chopped fresh coriander centre of each piece of pastry. Brush 1 long edge with whisked egg. Fold
2 tbs Thai green curry paste pastry over filling, pressing to seal. Cut each roll into 6 pieces. Place half the rolls,
2 eggs seam-side down, on the prepared trays. Brush the pastry with egg. Use a small
3 sheets frozen puff pastry, sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with
just thawed sesame seeds. Bake for 25 minutes or until cooked through
2 tbs black and white sesame seeds and golden. Repeat with the remaining sausage rolls.
Sweet chilli sauce, to serve Meanwhile, to make the herb salad, combine the ’
i s l Thai basil, coriander, shallot and chilli in a bowl. Add
1⁄ 2 cup small fresh Thai basil leaves the lime juice and toss until well combined.
1⁄ 2 cup fresh coriander leaves Serve the sausage rolls with the herb salad and sweet
1 purple shallot chilli sauce drizzled over. Add a squeeze
1 long fresh green chilli, of lime to the
thinly sliced sweet chilli sauce
1 ⁄ 2 lime, juiced PER SERVE (1) to balance the
sweetness, if
89 4g 2g 4g 8g you like.
t i ● low calorie lt f ● make ahead ●f l

★★★★★
Jan
November 2019 105

k h err y & Go at’ s C
l t , C he es e
S pe l
Blinis are the perfect base for savoury canapes. These spiced cherries
provide just the right amount of sweetness to balance the cheese.
28 30 mins (+ 1 hour standing) 1 hour
150g (1 cup) plain flour Whisk the flours, yeast and salt in a bowl. Make a well in the centre. Add the
75g (1 ⁄ 2 cup) spelt flour egg yolk, milk and butter. Whisk until the mixture comes together. Cover with
1 tsp instant yeast plastic wrap. Set aside for 45-60 minutes or until bubbles appear on the surface.
Pinch of salt Lightly whisk the egg white. Gently fold through the mixture.
1 egg, separated Meanwhile, to make the ginger-spiced cherries, place all the ingredients in a
310ml (11⁄4 cups) milk, warmed small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar has
1 tbs melted butter, plus extra, dissolved. Cover and simmer for 5 minutes. Uncover. Simmer for 30 minutes or
to grease until reduced and sticky. Set aside to cool.
Soft goat’s cheese, to serve Brush a non-stick frying pan with extra butter. Place over medium heat.
Baby herbs, to serve Place 2 tsp blini mixture in pan. Repeat to make 6 blinis. Cook for 1-2 minutes
i -s i i s or until bubbles appear on the surface. Turn and cook for a
320g (2 cups) cherries, further 2 minutes or until cooked through. Transfer to a plate.
halved, pitted Repeat with butter and remaining blini mixture. ’
45g (1⁄4 cup, lightly packed) Serve the blinis with the ginger-spiced cherries and
brown sugar goat’s cheese, sprinkled with the baby herbs.
1 tbs balsamic vinegar
1 ⁄ 2 tsp ground cinnamon Get creative with
1 ⁄ 2 tsp ground ginger different toppings!
Pinch of allspice PER SERVE (1) Try crème fraîche,
hot smoked trout
74 2.8g 1.7g 2.8g 9.1g and fish roe.
● vegetarian ● low calorie lt f ● make ahead ●f l

November 2019 107
k a in bow R i c e Paper
R l
These no-cook colourful rolls are vego-friendly
– made for eating al fresco or bring-a-plate events.
4 45 mins
12 round 22cm rice paper wrappers To make the tofu sauce, place all the
2 avocados, thinly sliced ingredients in a blender and blend until ’
24 fresh coriander sprigs smooth. Set aside.
24 large fresh mint leaves Dip 1 rice paper wrapper in cold water
300g red cabbage, finely shredded for 10-20 seconds or until starts
2 large carrots, cut into to soften. Drain on a clean tea towel. Place Shiro (white)
matchsticks on a work surface. Top with 2 avocado miso paste adds an
2 Lebanese cucumbers, deseeded, slices, 2 coriander sprigs, 2 mint leaves, umami flavour that
cut into matchsticks a little cabbage, carrot, cucumber, bean works well with the
100g bean sprouts, trimmed sprouts and shallot. Fold in ends and roll up honey and ginger.
3 green shallots, thinly firmly to enclose. Repeat with the remaining
sliced diagonally wrappers and serve with tofu sauce on the
s side as a dipping sauce.
150g silken tofu
70g (1 ⁄4 cup) natural smooth
peanut butter
2 tbs rice wine vinegar
1 tbs shiro miso paste
3 tsp honey
3 tsp finely grated fresh ginger PER SERVE
2 tsp tamari
1 small garlic clove, crushed 503 28g 6g 14g 41g
● vegetarian ●l l i lt f ● make ahead ●f l

weekend
★★★★★
Whatshallicook

k w b e r r y Dai qu
tr a iri
S l
Turn your favourite summer cocktail into a spectacular sweet
with this twist on a cheesecake. Cheers!
8 25 mins (+ 4 hours chilling) 55 mins
250g strawberries Lightly grease a 7.5cm-deep, 11 x 21cm (base measurement) loaf pan. Line with
125ml (1 ⁄ 2 cup) white rum plastic wrap, allowing wrap to overhang the long sides. Hull half the strawberries.
70g (1⁄ 3 cup) caster sugar Puree hulled strawberries and rum until smooth. Strain puree, discarding seeds.
2 tbs fresh lime juice Combine caster sugar, lime juice and 125ml (1⁄ 2 cup) water in a saucepan. Stir over
250g pkt sponge finger biscuits low heat until sugar dissolves. Stir in puree until combined. Remove from heat.
300ml ctn double cream, To make the cheesecake filling, use electric beaters to beat cream cheese,
whipped caster sugar and lime rind in a bowl for 3 minutes or until fluffy. Beat in ricotta
Crushed freeze-dried strawberries and lime juice until smooth.
and lime zest, to serve Place 2 tbs water in a small heatproof bowl. Sprinkle with gelatine. Stir until well
Icing sugar, to dust combined. Place bowl inside larger heatproof bowl. Pour boiling water into
s illi larger bowl until reaches halfway up smaller bowl. Set aside, stirring occasionally,
250g cream cheese, for 5 minutes or until gelatine dissolves. Add to cream
at room temperature cheese mixture. Beat until combined.
70g (1⁄ 3 cup) caster sugar Use electric beaters to beat the cream in a bowl until
1 tsp finely grated lime rind soft peaks form. Fold into the cream cheese mixture ’
250g fresh ricotta then fold in the extra cream.
60ml (1⁄4 cup) fresh lime juice Spread a quarter of the cheesecake filling over
1 tsp gelatine powder prepared pan. Dip 6 sponge fingers, 1 at a time, into
300ml ctn thickened cream, strawberry mixture until softened. Place, in 2 rows, over Go freestyle and try
plus 80ml (1⁄ 3 cup), extra cheesecake filling in pan. Spread with another layer layering this dessert
of cheesecake filling. Repeat layers, finishing with a layer of in serving glasses.
cheesecake filling. Cover with overhanging plastic wrap.
Place in the fridge for 4 hours or overnight to chill.
Invert cheesecake onto a plate. Pipe double cream
on top. Decorate with remaining whole strawberries,
freeze-dried strawberries and lime zest. Dust with icing sugar.
● t i ●l l i ● lt f ● make ahead ●f l

November 2019 111
RETRO
REVIVAL
sweet and sticky teriyaki glaze
SOY-
SATIONAL
SAUCE!
street-style chicken skewers
serves prep cooking
japanese salad
teriyaki sauce
5
6
WITH
GARLIC
SAUCE
L
make the perfect
pavlova
mini pavs
Michelle Southan
116
ou’ll need…
118
weekend
let’s go!
mini pavlovas
makes 4 | prep 30 mins (+ cooling) | cooking 1 hour 30 mins
→ 4 egg whites, at room → 1 tsp white wine vinegar

temperature → 1 tsp vanilla extract
→ 215g (1 cup) caster sugar → 2 tsp cornflour
1 Preheat oven to 110°C/90°C fan forced.

Draw four 10cm circles on baking paper
and place, ink-side down, on a baking tray.
2 Use electric beaters with the whisk
attachment to whisk egg whites in
a clean, dry bowl until firm peaks form.
3 Gradually add sugar, 1 tbs at a time,
beating constantly, until sugar
dissolves and mixture is thick and glossy.
4 Once sugar is completely dissolved,

quickly beat in vinegar and vanilla.
Beat in cornflour. (Be careful not to overbeat.)
5 Divide meringue among marked circles
on baking paper. Use a palette knife to
spread and shape, roughing up the sides.
6 Bake for 1 hour 30 minutes or until crisp
and dry. Turn off oven. Leave pavlovas
in oven, with door closed, to cool completely.

TOP IT YOUR WAY
120
121
Cook the perfect meal
USING YOUR
Visit taste.com.au/alexaskill
Bright, vibrant, touchscreen display
For more information, go to taste.com.au/alexaskill

tastelife food meets life
colour your ICE CUBES
123
find it
LOVEIT
Discover the latest products and supermarket treasures.
VITA IN T
Fair-trade friendly and enriched with vitamins and minerals, Eloments Organic Vitamin Tea is the first of its kind
in the world. Each brew is meticulously crafted using thoughtfully sourced ingredients, such as lemongrass,
cardamom and Egyptian peppermint, and a single cup of Eloments tea provides over 40 per cent of
the recommended daily intake of vitamins B1, B2, B3, B5, B6, B7, B9, C and zinc. Try a nourishing cuppa
in one of five fantastic flavours: Ceylon Breakfast, Double Lemon, Summer Orange, Egyptian Mint
and Bourbon Vanilla. Pick up a box at supermarkets, independent grocers or eloments.com.
FEELING FLAT?
JUST ADD FROTH
Australia is a nation of almond milk lovers. We consume a
whopping 25 million litres every year! However, it does not
a frothy latte make. Introducing Coles’ new Barista Almond Milk,
created especially for those in search of that creamy texture.
This almond milk, the only blend formulated specifically for froth,
is part of a new range of Coles brand plant-based milks, among
the ranks of oat, soy and coconut. Find it at Coles for $3.50.

CAKE
ON A
STICK
PERFECT PORTION
Who doesn’t love an ice-cream when the weather is fine! What we
don’t always love are those extra calories. You can have both
with a Halo Top ice-cream – it’s only 80-110 calories per stick.
In Strawberry Cheesecake, Birthday Cake, Sea Salt Caramel and
Peanut Butter Swirl, each pop also has 4-6g protein. Find them in
supermarket freezers for $9 (four pack). Go to halotop.com.au.
COMPILED BY ELIZABETH HAYES, IMOGEN RAFFERTY. ALL PRICES ARE APPROXIMATE AND A GUIDE ONLY.
dress it up
The timeless love story between olive oil and vinegar meets
tempting flavours in Oli & Vine’s new salad dressings. They’re
rich in flavour and have no artificial colours or flavours.
Try Rich Balsamic with Turkish Fig and Sweet Honey;
Creamy Ranch with Roasted Garlic and Fragrant Herbs; Sweet
Mango with Tropical Coconut and Infused Chilli; or Smokey
Chipotle with Zesty Lime and Fragrant Herbs. Available at
selected supermarkets for $5. oliandvine.com.au.
top drops
Drinks editor Jane Thomson picks and pairs wines for entertaining.
De Bortoli 2018 Woodfired Zonte’s Footstep 2019 Shades

Heathcote Cabernet Sauvignon, $22 of Gris, $22
This is a fruity, rich and soft red that is the Straddling halfway between pinot gris and
perfect partner for the barbecue season. grigio (two expressions of the same grape),
It’s filled with ripe blackberry and this wine offers serious crowd appeal.
blueberry characters, cedar wood It’s both luscious and bright, with nashi
and liquorice. pear and juicy white nectarine. The
PERFECT ELON
FOR & PEACH
STEAKS BLOSSO
Mini beef Wellingtons p85 Lamb rogan josh samosas p41
Shaw & Smith 2019 Shaw Wines 2019 Rosé, $20

Sauvignon Blanc, $28.50 Cool climate shiraz from the Canberra
All outdoor entertaining should include an region makes a seriously fresh and light
Australian sauvignon blanc! This one from rosé – similar to a French provincial style.
the Adelaide Hills is a show stopper. Clean And just like in France, platters of good
and fresh, the deliciously ripe tropical food are what this wine has in mind! Serve
flavours are balanced by a crisp finish. it well chilled and let the good times roll.
IT'S A FRESH
PARTY IN A &
GLASS! FRUITY
Street-style chicken skewers p114 Vegetarian spelt empanadas p81

Q&A
we’re here to help
Each month we ask our foodies for their
expert tips and ideas for your kitchen queries.
Miranda
Q What is the best
party food to make
ahead and freeze?
Hosting a party can be great fun and even better when

you have time to mingle with your guests. Make-ahead party
food is the key – here are some ideas to get you started.
Anything made with pastry is great as it can be frozen and
baked straight from the freezer. Try mini sausage rolls, tarts,
quiches, empanadas and filo cigars. Marinating chicken
drumettes or meat skewers is also a good idea. Freeze them
marinated and uncooked, then defrost overnight and cook
as per recipe. You could also make a dipping sauce a few
days ahead and refrigerate. The less preparation on
the big day the better, so go on and enjoy the celebrations!
PHOTOGRAPHY JEREMY SIMONS STYLING MICHELLE NOERIANTO
need a little help?

If you have a question for
one of our foodies, send it
to tastemag@news.com.au.
Cook canapés
with pastry
from frozen.
more Find out how to match

drinks to party food at
online taste.com.au/partypick
.
.
Satisfy your appetite…
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and iPod touch are trademarks of Apple Inc., registered in the U.S. and other countries. App
Store is a service mark of Apple Inc, registered in the U.S. and other countries.
win it!
CHECK OUT THIS MONTH’S GREAT GIVEAWAYS!
To enter, visit taste.com.au/win.
TOAST
OF THE
brekky loves NY
Inspired by the Big Apple, Sunbeam’s sleek
TOWN
New York Collection will brighten up your morning!
The 1.5L kettle boasts a powerful 2400 watt
element for rapid boiling and the four-slice toaster
has nine browning settings, so you can breakfast
just the way you like it. Plus, both light up when
boiling or toasting. Go in the running to win the
pair, valued at $338. Visit sunbeam.com.au.
PREP
WITHOUT
PLASTIC Ditch the plastic containers with this Bento Glass prize
pack from Eco Meal Prep. It includes three snack-size
boxes and three meal-size boxes, valued at $100. Each
container is made from thermal shock-resistant glass, is
guaranteed to be leakproof, and is dishwasher, freezer,
microwave and oven safe. The containers feature all-the-
way-up dividers to keep food separated, so no droopy
salads or soggy meals. Go to ecomealprep.com.au.
REDUCE
FOOD
WASTE
PRICES CORRECT AT TIME OF PUBLISHING.

You’ll never have to throw away fresh food again because it spoiled
too quickly with this waste-not prize pack from FreshPaper, worth over
$100. FreshPaper is natural paper infused with organic spices that inhibit
bacterial and fungal growth on fresh fruit and veg, as well as enzymes
that cause overripening. Just drop a FreshPaper sheet into the fridge
vegetable crisper or fruit bowl to keep food fresh for two to four times
longer. Sheets last for up to 30 days, and are recyclable, biodegradable,
compostable, organic and vegan friendly. Visit freshpaper.com.au.

We ate it.
We rate it.
Our monthly guide to the down every aisle.
ress, dunk, spread: is there any dip S OKY Yumi’s Classic
d quite as versatile and nutritional as

hummus? We think not. And while we
do love old-school hummus in all its
wonderfulness, pre-packed and pimped-up
variations are having a moment. Here
TWIST Smokey Chipotle
Hommus, $4
This is the dark and
mysterious cousin of classic
hummus. Rich, smoky and
are our top chickpea picks! creamy, we think this twist
would go particularly well
with charred vegetables
or barbecued meat.
Obela Hommus
Sweet Beetroot, BEET
$4.50 BOXED
Bitey and brilliantly
blushing, this hummus SKINNY
is all about the beetroot. INI
A balance of sweetness
and acidity, this dip
would go well with
creamy or salty nibbles.
Black Swan Skinny Hommus, $3.50
Try it with a soft cheese
With 40 per cent less fat than other varieties, this product had
or as a savoury chip dip.
the strongest garlic flavour and was really creamy thanks to the
higher chickpea content. It’s a home-made style with less oil.
SPICY CHUNKY Coles Roasted

BLEND DIP Pumpkin & Dukkah
Hommus, $3
Fragrant, lemony and
generously spiced, the
Coles hummus was a tasty
Dari’s Table Harissa Hummus, $5 3pm pick-me-up. The
Creamy, garlicky, spicy and delicious! This dip was the sweetness of pumpkin
most popular choice in the office – devoured faster than and the ultra-chunky
you can say, “pass the carrot sticks.” It’s best enjoyed consistency were deemed
as part of a platter in all its dipping glory. delicious by taste staffers.
How do ou like to use hummus?

Michelle Alison Miranda
COMPILED BY
I mix a salad dressing with As a side with barbecued I love a generous spread
lemon juice, warm water lamb and a beetroot, mint on Lebanese bread with
and chopped fresh herbs. and pomegranate salad. felafel and zingy tabouli.

Fill your kitchen with this month’s selection of great products.
For all advertising enquiries, call (02) 8045 4734.
These ancient grains

pop like corn, resulting This Mediterranean brown
in a crispbread with a rice is ready in a stitch of
crunchy texture and time. Made with organic
moreish, nutty taste. sun-dried tomato and
Being gluten free and basil, this tasty dish is
non-GMO, they are the a speedy side for your
perfect base to load favourite meals,
with your favourite or delicious to enjoy as a
toppings, such as honey- snack. Just tear open the
dill mustard, cucumber pouch and microwave for
and smoked trout. 90 seconds to heat. Visit
Go to cornthins.com. seedsofchange.com.au.
Kewpie Mayonnaise
is a flavoursome and
versatile condiment
for everything from
sushi and salmon to
salads and sandwiches
Now it’s available with
a hefty dose of sriracha
chilli sauce in the mix.
Visit oriental.com.au.
Organic sun-ripened
tomatoes enriched with
aromatic, peppery basil
and garlic make this
Generous lashings of fruit and a rich, sauce the easy answer
velvety texture make Liberté yoghurt to coat your favourite
a pure indulgence. With only nine per pasta shapes, or use as a
cent fat, you’ll feel great about every base for tray bakes. See
spoonful. Head to liberteyoghurt.com.au. seedsofchange.com.au.
subscribe now
& RECEIVE A SERVING BOARD!
BONUS

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IT NOW
500 CAL EASY PARTY ISSUE! FOOD MAG OF THE YEAR
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TOFF EE ACADA IA
TOFF EE ACADA IA
500 CAL
Vanilla slice
WINNERS YES
YOU CAN
DO IT
p 12
TOFFEE ACADA IA
with hone Vanilla slice

with hone
mag digital gi f t
+ +
TO SUBSCRIBE
VISIT CALL QUOTE
bake me
happy!
citrusy zing
gluten-free orange curd

& pistachio tarts
makes 4 | prep
cooking
gluten-free pastry
3
4
November 2019 135

taste life
recipe index
KEY: → quick → easy → healthy → vegetarian → super veg → low calorie → gluten free → low fat
check food labels carefully. If you think we’ve mislabelled a recipe, please let us know. Nothing in this magazine should be taken as medical or health advice.
will suit all persons living with a particular allergy or other dietary restriction. We advise anyone with food allergies or special dietary requirements to always
While we have taken care in the preparation of this magazine to try to make sure the recipes and dietary labels and information are accurate, not all recipes
STARTERS & VEGETARIAN MEAT SWEET THINGS
LIGHT MEALS ∙ Cheat’s eggplant ∙ American bacon & sour cream ∙ Cheat’s mango pancake
∙ Blue cheese & quince parmigiana 46 bean & potato bake 54 ice-cream stack 30
sour cream quiche 29 ∙ Creamy mushroom bean ∙ Frying-pan bolognaise ∙ Gluten-free orange curd
∙ Caesar salad sticks 77 & potato bake 54 with zucchini spaghetti & pistachio tarts 135
∙ Cheat’s chicken enchilada ∙ Fully loaded vegan potato 35 ∙ Lemony pancake stacks
empanadas 80 salad 27 ∙ Mexican sloppy joes with curd & raspberries 88
∙ Colourful ice cubes 123 ∙ Layered bean & tortilla bake 46 ∙ Let-it-go blueberry, lychee
∙ Fresh coconut breakfast with guacamole 53 ∙ Miso & sriracha-glazed pork & vanilla ice-cream cake 99
bowl 60 ∙ Miso bean bolognaise with quick pickle ∙ Mini churros with burnt
∙ Herby polenta chips with 52 34 salted caramel sauce 86
gorgonzola dipping sauce ∙ One-pan Mexican haloumi ∙ Spanish chorizo bean ∙ Mini pavlovas 116
89 & rice bake 56 & potato bake 54 ∙ No-churn coconut & white
∙ Lamb rogan josh samosas 41 ∙ Spring vegetable, basil chocolate sleigh ride
∙ Mini beef Wellingtons 85 & goat’s cheese frittata with cones 95
∙ Pie maker taco cups seeds 65 ∙ Passionfruit jelly cheesecake
56 ∙ Tandoori paneer with salad slice 29
∙ Prawn bites with & raita 38 ∙ Pineapple lamington
green goddess dip 89 ∙ Vegan tacos loaf 91
∙ Rainbow rice paper rolls 66 ∙ Snowball vanilla &
108 marshmallow ice-cream
∙ Spelt, cherry & goat’s tart 96
cheese blinis 106 ∙ Strawberry daiquiri
∙ Smashed avocado nachos POULTRY cheesecake 110
102 ∙ One-pot French-style ∙ Superfood soft serve with
∙ Sushi doughnut 59 mustard chicken with acai swirl 72
∙ Thai green curry sausage beans 55 ∙ Vanilla slice with
rolls 104 ∙ Ricotta, lemon & herb- honeycomb crunch 12
∙ Vegetarian spelt empanadas SEAFOOD stuffed chicken 27
81 ∙ Garlic prawn lettuce cups ∙ Street-style chicken
45 skewers 114
∙ Healthy fish nacho bowl ∙ Super seed schnitzel with
37 parmesan cauliflower rice
∙ Salmon & zucchini salad with 36
almond dressing ∙ Tuscan chicken bean
65 & potato bake 54

NEXT MONTH
the mega CHRIS T AS i�ue!
EDIBLE GIFTS SUPER-SIZED SALADS
DON’T MISSIT! gluten-free

ON SALE 21 NOV gingerbread
puddings

.Au - November 2019

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tastes better with

The easy, tasty source of protein

EASY PARTY ISSUE! FOOD MAG OF THE YEAR

TOFF EE ACADA IA TANDOORI paneer with raita

4 taste magazine November 2019

caesar salad STICKS colour your ICE CUBES

November 2019 77 123

November 2019 taste magazine 5

The big eas

FOR ALL THE LATEST FOOD

6 taste magazine November 2019

sa client solutions manager Aaron Fernandez (08) 8206 2967

AWARDS 2018 head of art Karen Ng

managing director – News DNA Julian Delany

Packed with gorgeous festive gifts to make and bake.

How to: prepare

Salmon & zucchini salad with almond dressing p65

10 mins easy vego low cal

10 taste magazine November 2019

17 mins easy GF low cal 17 mins super veg low cal GF

vego easy vego

Spelt empanadas p81 Herby polenta chips & dip p89

healthy super veg low cal GF easy

November 2019 taste magazine 11

As a child, the highlight of my week

vanilla slice with honeycomb crunch

RECIPE MICHELLE SOUTHAN PHOTOGRAPHY BRETT STEVENS STYLING DAVID MORGAN

FOOD PREPARATION TESSA IMMENS ILLUSTRATION KAT CHADWICK

12 taste magazine November 2019

step 1 step 2 step 3

TOFFEE ACADA IAS

step 1 step 2 step 3

14 taste magazine November 2019

Mini Vegetarian Bolognese Cob

Seeds of Change® Classic Bolognese

For more recipe inspiration visit seedsofchange.com.au

16 taste magazine November 2019

SEND US YOUR PICS

20 taste magazine November 2019

EASY PARTY ISSUE! FOOD MAG OF THE YEAR

fully loaded vegan potato salad

2 corncobs, husks and silk removed

12 gherkins (cornichons), thinly sliced

45g (1 ⁄4 cup) tamari almonds, coarsely chopped

1 Preheat a barbecue grill or chargrill pan on high. Cook the corn,

a potato salad so go for a tip!

November 2019 taste magazine 27

passionfruit jelly cheesecake slice

150g (1 cup) plain flour 100g (1 ⁄ 2 cup) caster sugar

1 Preheat oven to 180°C/160°C fan forced. Grease a 16 x 26cm slice

November 2019 taste magazine 29

cheat’s mango pancake ice-cream stack

pile it high ANGO

30 taste magazine November 2019

choosewisely.org.au | @RSPCAchoosewisely | #RSPCAchoosewisely

November 2019 taste magazine 35

super seed schnitzel with parmesan cauliflower rice

36 taste magazine November 2019

38 taste magazine November 2019

40 taste magazine November 2019

lamb rogan josh samosas

November 2019 taste magazine 41