Plant Based: Recipes

OVER 100 DELICIOUS
plant
based
R E CIPES
PLUS: All the support you need for healthy

plant-based living: latest products, best
places for eating out, nutrition tips, lifestyle
and so much more.
ALL YOU NEED FOR CHRIS T AS!
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3
W OW
RECIPES
IDEAS
Here
comes
THE NEW
AUSSIE
CHRIS T AS
• salads
• vego
• easy mains AKE
• platters AHEAD
BOWL
H
W T AS I T E
C H R I S
Cheesecake
BLISS BOWL
taste better with
HEINZ BAKED BEANZ
The easy, tasty source of protein

contents December 2019
this month
regulars
6 editor’s letter 22 season’s eatings Our 24 cook & win 26 you said it
9 must-see videos expert foodies have put together
20 cover recipe three recipe plans so
30 news
3
this month
38 low-fat prawn
noodle bowl

SPFES ITI
cook it now! christmas

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easy weeknights All I want for clever festive ideas
C hristmas is antipasto
3
WOW
RECIPES
IDEAS
Here
comes
THE NEW
AUSSIE
CHRIS T AS
• salads
• vego
• easy mains AKE
• platters AHEAD
BOWL
W H ITT E A S L
See our wine
suggestion
on page 122
CH R IS antipasto WREATH
Cheesecake SUMMER ROLL prawn bowl
BLISS BOWL December 2019 December 2019 53
Recipe Michelle Southan 33 cook it now! Fresh and fast 53 christmas Turn a standard nibble
Photography Guy Bailey
Styling David Morgan is on the menu with these easy plate into a joyous offering just by
Food preparation Kathy Knudsen, Tracy Rutherford weeknight meals. Here you’ll find arranging antipasto like this.
On the cover
→ white christmas cheesecake
low-cal, gluten-free and healthy ideas
to help you through the week.
40 marion’s express Marion
54 the new australian
christmas Eat, drink and be merry
with a leg of glazed ham, couscous-
bliss bowl pages 20-21 Grasby is on a roll with her version of stuffed pumpkin, ice-cream pud, Aperol
porchetta, spiked with Asian aromatics cocktail – and that’s not all! It’ll be more
→ new aussie christmas pages 53-93 and topped with irresistible crackling. the merrier at your impressive festive
→ salads pages 50, 62, 88, 91, 106-110 45 more joy Matt Preston ditches feast thanks to our menu, we say.
→ vego pages 35, 45-51, 57-59, 80, 86, 96 the sad bowl of salad on the side 66 fruity & festive In-season
and brings us joy in the form of more produce is the place to start for the
→ easy mains pages 33-38, 88, 96, 100 vegetables. We take a look at his new sweet flavours of summer. Turn mangoes,
→ platters pages 79-85 cookbook, More, about adding more blackberries and more into layered cake,
plant-based recipes to your repertoire. tart with jelly topping and roulade.
4 taste magazine December 2019

80
simple greek
mezze for six
eat real Real food.

tastelife food meets life
114
STAR BRIGHT melon tree gingerbread THONGS
gluten-free
pudding 103 119
74 retro revival Matt Preston and 103 eat real Make fruit salad 119 gingerbread thongs Be
Michelle Southan combine the classics, celebratory with star cookie cutters. on thong with beachy-shaped bikkies.
pavlova and trifle, in a poached peach 104 in season We explore what 120 find it, love it Great products.
and almond meringue masterpiece! produce is delicious right now – we’re 122 top drops And our pairing notes.
79 gather for a platter to share loving mango – and how to make 123 q&a Your Christmas kitchen
Lay out a summer spread for six and maraschino cherries. queries answered.
they will come! There’s Greek mezze, 106 the good side Nutritionist 126 win it! This month’s great prizes.
a seafood tasting board and a chocolate Chrissy Freer’s easy, low-cal salads are 128 recipe index
and cheese combo to round it all out. full of summer’s abundant fruit and veg. 129 bake me happy! Celebrate
86 cheat’s christmas This is the easy 113 wait, you mean i can eat the silly season with white chocolate
menu if you need something last minute that? Give Christmas pudding a healthy brownies iced with buttercream stars.
or want to keep it super laid-back. overhaul with this gluten-free version
95 summer fresh The best of the best covered in better-for-you crème anglaise.
subscribe now
festive fare from our exciting new cookbook, 116 healthy showdown Louise 28 mag offer Bonus gift.
out now. Put it on your Christmas wish list! Keats balances your food choices.
44 iPad/tablet Great price.
December 2019 taste magazine 5

what’s on
Christmas craz
he faster the world spins, the more I
relish Christmas. The weather’s warm.
The fruit is fresh. Who needs a white
Christmas when you can spend the
day in your swimmers instead?
This year on taste.com.au we saw festive
recipes surge in interest much earlier than
before — in August! I’m not alone in looking
forward to so obviously enjoying life, food
and good times with the people I love.
For me, it’s all about recipes that help me
wake up on Christmas Day feeling ready,
relaxed and proud of what I’m putting on the
table. I’m captivated by Cheat’s Christmas
(p86), packed with hacks and food so good
you’ll be fighting over leftovers on Boxing Day.
Last year our family was split between three
continents. This year my daughter is home
and more of us will be together. I’m grateful to
be able to share the food and time we love.
At taste, we’re also spreading the
Christmas love to the community and we’d
love you to be part of this – find out more
about the Feed Appeal on page 118.
Best wishes from our taste family to yours.
I hope it’s the most joyous Christmas yet.
PS Flip the cover! We’re enormously proud of

our Very Vegan Christmas, brought to you by FOR ALL THE LATEST FOOD
VegKit.com, an Animals Australia initiative. AT YOUR FINGERTIPS

.COM
.AU
magazine
EDITORIAL
editor-in-chief Brodee Myers
brodee.myerscooke@news.com.au
editor & books editor Cassie Mercer
food director Michelle Southan
contact us! creative director Giota Letsios
o
food editors Miranda Payne & Tracy Rutherford
art director Natasha Barisa
senior food consultant Alison Adams
y
(02) 8045 4891
chief subeditor Alex McDivitt
subeditor & digital producer Shelley Sing
Locked Bag 5030 nutrition editor Chrissy Freer
Alexandria NSW 2015 editorial coordinator Elizabeth Hayes
multimedia/video Jade Dunn & Mim Stacey
DIGITAL
group digital editor Laura Simpson
senior producers Rosalie Gordon & Rebecca Nittolo
facebook.com/taste.com.au social media editor Stephanie Hua
head of product & strategy Clementine Levingston

twitter.com/taste_team senior product manager Sheryl Deubler
ADVERTISING
@taste_team managing director, national sales Lou Barrett
general manager, newsamp Renee Sycamore
marketing services & integration director Rebecca Sherrard
pinterest.com.au/teamtaste nsw marketing services & integration managers Melinda Deluca
& Donna Hodges (02) 8045 4734 donna.hodges@news.com.au
nsw marketing services & integration specialists Pamela Jap, Anna
Steele & Lucy Tootill (02) 8045 4674 lucy.tootill@news.com.au
vic group marketing services & integration manager
Eugene Loane (03) 9292 2286
vic marketing services & integration manager Charmaine Wu
s a wholly owned subs d ary of News L m ted (ACN 007 871 178) Copyr ght 2019 by NewsL feMed a Pty Ltd All r ghts reserved D str buted by Gordon and Gotch Australia Pty Ltd,
(03) 9292 1597 charmaine.wu@news.com.au

vic marketing services & integration specialist Tatiana Sumpter
(03) 9292 3223 tatiana.sumpter@news.com.au
qld marketing services & integration manager Tegan Haigh
taste.com.au magazine s publ shed by NewsL feMed a Pty Ltd (ACN 088 923 906), 2 Holt St, Surry H lls, NSW 2010, phone (02) 9288 3000 NewsL feMed a Pty Ltd
awards (07) 3666 6256 tegan.haigh@news.com.au

sa marketing services & integration manager Aaron Fernandez
MUMBRELLA PUBLISH (08) 8206 2967 aaron.fernandez@news.com.au
AWARDS 2019 wa group sales manager Marissa McNish (08) 9326 9228
Brand of the Year marissa.mcnish@news.com.au
AUSTRALIAN ADVERTISING – CREATIVE

MAGAZINE
head of creative Richard McAuliffe
phone 1300 650 666. Printed by Ovato Print Pty Ltd. Paper fibre is from sustainably managed forests and controlled sources.
AWARDS 2018
head of creative operations Eva Chown
Food Magazine
head of art Karen Ng
Brand of the Year
head of content Brooke Lewis
AUSTRALIAN senior art director Anthony Macarounas
MAGAZINE senior content writers Rosie Double,
AWARDS 2017 Annette Farnsworth & Tiffany Pilcher
Magazine Brand creative producers Sarah Mury, Candice Shields & Kristie Walden
of the Year
PRODUCTION
Food Magazine production manager Chrissy Fragkakis
Brand of the Year advertising coordinator Robynne Beavan
adproduction@news.com.au
Digital Media
Brand of the Year MARKETING & CIRCULATION
marketing & commercial director – food corp Rachael Delalande
Editor of the Year – head of marketing – food corp Hayley Peacock-Gower
Consumer digital marketing manager Karen Uziel
senior commercial integration manager – mass food
Adelaide Johnson
commercial integration manager – food corp Tessarne Rowley
marketing coordinator – food corp Chloe Cameron
national sales manager – retail Jonathan Gross
managing director – News DNA Julian Delany

director of FoodCorp Fiona Nilsson
director of communications Sharyn Whitten
general manager – retail & circulation Brett Willis
Cook the perfect meal
USING YOUR
Visit taste.com.au/alexaskill
Bright, vibrant, touchscreen display
For more information, go to taste.com.au/alexaskill

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.
Last-minute
party cakes
Whip up a winner
with store-bought
cake and easy icing.
How to: fry eggs

Have your googies
sunny side up or
over easy with
our tips and tricks.
Four-in-one
cheesecake
Clinkers, G&T jelly,
chocolate swirl and
Turkish delight are
four times the fun!
.
DIVIDE REPORTING
AND FOR DOUBLE
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A delicious cocktail, frappe
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this mighty blender juicer.
It features a wide chute bowl SMOOTHIES,
and Kinetix contoured blade
to juice even the firmest of
COCKTAILS
fruit. This all-in-one bluicer
can blend, juice or ‘bluice’
AND MORE.
with its Cold Spin Technology,
five one-touch programs
and 10 speed controls.
So whether you’re after a
slushie or a cocktail, it’s at
your fingertips with this pro.
FOR
THE RECIPE,
VISIT
H N .CO M . AU/
RECIPES
B L O O D O R A N G E , WAT E R M E L O N A N D
R U B Y R E D G R A PE F R U I T R E F R E S H E R
Be ready for summer entertaining no matter the guest

list. Whether it’s a pre-dinner frozen cocktail loaded with
crushed berries and rosé or a lush mix of blood orange,
watermelon and ruby red grapefruit, the 3X Bluicer Pro
will have your drinks orders, from slushies to smoothies
and cocktails, covered this summer. Cheers.
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THE RECIPE,
VISIT
H N .CO M . AU/ M E D I T E R R A N E A N -S T Y L E SA L A D
RECIPES W I T H R AW V E G E TA B L E ‘ N O O D L E S’
Impress your guests this summer with this easy-to-

prepare, Greek-inspired salad of spiralised beetroot,
carrot and zucchini ‘noodles’, cucumber, red onion,
ricotta and basil. It’s sure to become a staple with
its flavour-packed seasonal vegetables and winning
crunchy texture offering a fresh twist on summer salads.
NICE AND CREATING

TWIRLY STAND-OUT
KITCHENAID DISHES IS
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This sturdy tilt-head stand
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HAVE THE
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A must in every entertainer’s
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WITH THE LOT.
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(5 K S M 2 A P C ) , $19 9.
The Spiralizer Plus tool helps
you create ‘noodles’ from
a variety of vegetables for
a show-stopping salad.
SEAR WITH TWO
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stainless-steel Cooktop CONTROL,
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you braise, sauté or fry THIS IS A
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RECIPES
S U M M E R T I M E S E A F O O D PL AT T E R W I T H
OREGANO AND GARLIC DRESSING
Forget throwing another shrimp on the barbie, with

the Miele Cooktop Teppanyaki Grill, you can create an
impressive alfresco seafood feast with a flick of a switch
on your built-in cooktop. From seared baby octopus
to scallops and prawns, the Cooktop Teppanyaki Grill
makes summer entertaining a breeze.
ADVER TISEMENT
FOR
THE RECIPE,
VISIT
M I N I PAV L OVA S W I T H C R È M E F R A Î C H E ,
H N .CO M . AU/
RECIPES
M A N G O, A N D T R O P I C A L CU R D
Whip your guests into a frenzy with this take on the classic
pavlova – these individual pavlovas are topped with whipped
crème fraîche, mango puree and tropical curd. Instead of the
usual lemon curd, this dessert features tangy pineapple curd.
The fruit balances with the sweet, light and airy pavlova
to produce a stunning ending to your summer feast.
WHIP IT HERE’S A
INTO BRIGHT IDEA …
SHAPE ADD A BURST
SMEG ‘SICILY IS MY OF COLOUR
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(SMF03DGAU), $1,899. TO YOUR
Nothing says summer quite
like the quintessential Aussie
KITCHEN,
dessert; the pavlova served AND MAKE
with dollops of cream,
mango and fruity curd. And CREATING
whipping up this version of
the classic has never looked DESSERTS A
CINCH WITH
more appealing than with
the vibrant Smeg Dolce &
Gabbana ‘Sicily Is My Love’
Stand Mixer. With its 10 THIS SMEG
electronic speed settings,
whisk, dough hook and MUST-HAVE.
beater tools, and 4.8-litre
bowl, this mixer will help
you create crowd-pleasing
desserts for your next soirée
and will also be the envy
of all for its designer good
looks and sunny vibe.
®
®
cook the cover
We wish you a very cute Christmas with white
chocolate, cheesecake and meringue! Get into
the holiday spirit with our sweet-as showstopper.
“December is about those treats you have once

a year, so we’ve turned white Christmas into a
bowl filled with cheesecake! Make the bowl
up to four days ahead.” Michelle Southan
let’s go! white christmas cheesecake bliss bowl

70g (2 cups) Kellogg’s Rice Bubbles serves 4 | prep 20 mins (+ 6 hours chilling) | cooking 20 mins
45g (1 ⁄ 2 cup) desiccated coconut
40g (1 ⁄4 cup) dried cranberries, chopped 1 Line a 1.125L (5 cup) glass or ceramic bowl melts (as done in step 2). Spoon into a sealable
40g (1 ⁄4 cup) pistachios kernels, with plastic wrap, allowing the plastic wrap plastic bag, snipping corner of bag, or a piping
coarsely chopped to overhang the side. bag fitted with a small round nozzle. Pipe
10g freeze-dried strawberries, 2 Combine the Rice Bubbles, coconut, chocolate to drip over edge of bowl.
FOOD PREPARATION KATHY KNUDSEN, TRACY RUTHERFORD ILLUSTRATION KAT CHADWICK

coarsely chopped cranberry, pistachio, strawberry and icing 7 To make Italian meringue, place the
2 tbs icing sugar mixture sugar in a large bowl. Place the white caster sugar and 60ml (1 ⁄4 cup) water in a
250g good-quality white chocolate, chocolate in a microwave-safe bowl. saucepan. Stir over low heat, brushing side
RECIPE MICHELLE SOUTHAN PHOTOGRAPHY GUY BAILEY STYLING DAVID MORGAN

chopped Microwave on High, stirring every minute of pan with a wet pastry brush to prevent
100g dark choc melts until melted and smooth. Stir through the sugar crystals forming, until sugar dissolves.
50g white choc melts Rice Bubbles mixture until well combined. Increase heat to medium-high. Cook, without
14 Lindt Lindor White Chocolate balls 3 Spoon the mixture into prepared bowl. stirring, for 3-5 minutes or until the mixture
Chocolate-dipped pretzel stars, Press gently but firmly to line bowl. Place reaches 115°C (soft ball stage). While sugar
to decorate in the fridge for at least 2 hours to set. syrup continues to cook, use electric beaters
1 fresh or maraschino cherry 4 To make cheesecake, place cream cheese, to whisk the egg whites and cream of tartar
vanilla cheesecake caster sugar, cream and vanilla in a food in a bowl until soft peaks form. When syrup
250g pkt cream cheese, at processor. Process until smooth. Place water reaches 121°C (hard ball stage), with beaters
room temperature, chopped in a small microwave-safe bowl. Sprinkle with on low speed, gradually add syrup to egg
70g (1 ⁄ 3 cup) caster sugar gelatine. Whisk with a fork until just combined. white mixture. Increase speed to high and
125ml (1 ⁄ 2 cup) thickened cream Microwave on High for 10 seconds to heat whisk for 10 minutes or until thick, glossy
2 tsp vanilla extract slightly. Whisk until dissolved. With processor and cool. Spoon meringue into a piping
2 tbs warm water running, pour gelatine mixture into cream bag fitted with a 1.5cm fluted nozzle.
2 tsp gelatine powder cheese mixture and process until combined. 8 Pipe the meringue around inside edge of
italian meringue 5 Pour the cheesecake mixture into crackle bowl. Use a blowtorch to caramelise slightly.
215g (1 cup) caster sugar bowl. Cover with overhanging plastic wrap. Melt the white choc melts (as done in step 2).
3 egg whites Place in the fridge for 4 hours or until set. Using chocolate to secure, stack the Lindor
Pinch of cream of tartar 6 Use overhanging plastic wrap to remove balls in centre of bowl and pretzel stars on
crackle bowl. Discard wrap. Melt dark choc top. Decorate with the cherry and serve.

this month
cook & win!

Make this white Chrissie
wonderland and you could
Check out our how-to win a Breville ice-cream
video at taste.com.au/ maker, worth $429.95!
coverrecipe Find out more on page 24.

season’seatings taste food team’s top picks
Famil favourites
AIN SIDE DESSERT
p60 p62 p76

Sticky apple & plum-glazed ham Potato salad with sugared macadamias Peach & almond pavlova trifle
Vegetarian
AIN SIDE DESSERT
p59 p91 p92
Jewelled pearl couscous-stuffed pumpkin Orange, rocket & blueberry salad Fruit mince tart
Gluten free
AIN SIDE DESSERT
p41 p109 p114
Asian-style porchetta Summer tomato, herbed feta & rice salad Gingerbread puddings with crème anglaise
22 December 2019
.
.
Satisfy your appetite…
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SPFES ITI
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3
the WOW
RECIPES
IDEAS
&WIN
Here
comes
THE NEW
AUSSIE
CHRIS T AS
• salads
• vego
determined 14:00 (AEDT) 8/1/2020 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published in taste.com.au
magazine March 2020. Total prize pool valued at $429.95, inc GST. Full terms and conditions available at taste.com.au/cookthecovercomp.
Terms and conditions: Entries open 00:01 (AEDT) 21/11/2019 and close 23:59 (AEDT) 29/12/2019. Open to Australian residents only. Winners
• easy mains AKE
• platters AHEAD
BOWL
W H ITT E A S
CH R IS
Cheesecake
BLISS BOWL
Crackle all the way with our white Christmas bliss bowl on the
cover and you could win a Breville ice-cream maker, worth $429.95!
ransform the kitchen into your favourite
ice-cream shop with the Breville Smart
Scoop! It is the first ice-cream maker
to automatically sense the hardness
of the mixture based on your selection from
12 settings, including sorbet, frozen yoghurt,
gelato and ice-cream. It will also keep your
frozen flavours perfectly churned and chilled
for up to three hours, and it'll beep to tell you
when to add your ice-cream extras like
chocolate chips, fruit or honeycomb.
Make our white Christmas cheesecake
bliss bowl, send us a pic and you could win
this awesome summer holiday appliance!
"I'm on the search for a star who can shape

SEND IN YOUR a sturdy crackle bowl, lightly caramelise the
ENTRIES BY meringue and create a super stack of Lindor balls."
29 DECEMBER matt preston CELEBRITY JUDGE
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!

you said it...
Here are some of the dishes getting rave reviews on taste.com.au this month.
@AMBERJUDD
@LG22
@MJS88
@SHERRIGILCHRIST
@NSTEWART @QUEENM @RACHEALNEILSON
o pic of the month!

BY ELLIE @SATURDAYLOLLIPOP
#cookedwithtaste
SEND US YOUR PICS tastemag@news.com.au
26
subscribe
& receive a
BONUS COOKBOOK!
ALL YOU NEED FOR CHRIS T AS! WHY SUBSCRIBE?
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3
WOW
RECIPES
IDEAS
Here
comes
THE NEW
AUSSIE
CHRIS T AS
• salads
• vego
• easy mains
• platters
AKE
AHEAD
BOWL
ALREADY A SUBSCRIBER?
W H ITT E A S
CH R IS
Cheesecake
BLISS BOWL
HURRY! OFFER ENDS 29 DECE BER

TO SUBSCRIBE go to magsonline.com.au/taste/M1912TCA
FIRST
Here’s the fun foodie stuff that’s good to know this month.
HARE THE JOY

he new Joy Love Peace range from
well & Williams is inspired by Christmas
wn Under. An Aussie take on classic
tive motifs, this charming collection
eatures icy poles, native flora and
melon in joyful hand-drawn illustrations.
fun pieces are just the thing to snap
or secret Santa. From $9.95, there are
boxed mugs, candy dishes, plates and
al serving platter. From major retailers
nd at maxwellandwilliams.com.au.
THE GREAT DIVIDE COMPILED BY ELIZABETH HAYES, CASSIE MERCER ILLUSTRATION KAT CHADWICK
Does anything say Aussie Christmas more than a pav? Our spirit of christmas
recent Facebook poll asked ‘what fruit should never go on The fourth release of near-cult-status
pavlova?’ We received over 1200 responses and the results Australian Christmas Gin has landed. From
are in. The most controversial toppers are mango, passionfruit Four Pillars Distillery in Victoria, it’s a festive,
and kiwi – you either love them or loathe them! A lot of complex spirit that sings of hot Aussie
you declared that banana, pineapple, apple and citrus are summer days spent feasting, drinking and
completely no-go zones. Bright and colourful summer fruit, playing cricket. Buy the limited release now
particularly berries and cherries are the crowd favourites! to avoid despair at fourpillarsgin.com.au.

this month
apple of my eye
Breaking news: There’s nothing quite like the crunchy crust
on a hot pie. Nanna’s Apple & Sticky Toffee Pies have all
the crispness you crave and are egg and dairy free, making
them suitable for vegans. The snack-size frozen desserts
are sold in a two pack – convenient for when family
and friends pop round. Bake for 35 minutes and rejoice
when the wholesome, comforting aroma wafts in just like
Nanna
like
choc & cheese
gift-giving FEAST THE EDIBLE GARDEN

by Paul West
A cookbook and growing
guide from the host of
River Cottage Australia.
SUPER SOURDOUGH
by James Morton FAIRYTALE BAKING
Sourdough is the true test of by Christin Geweke
every breadmaker. This is an Exquisite photography
essential guide for success. and recipes to dream
Quadrille Books, $39.99 about, from a passionate
German baker.
Murdoch Books, $39.99
THE FOREST FEAST
by Erin Gleeson VENETIAN REPUBLIC
Delicious, richly illustrated by Nino Zoccali
and charming vegetarian shes steeped in history from
recipes inspired by travel. when Venice was a world
Abrams, $55 power on the trade route.
Murdoch Books, $49.99

Banish bland with a shake of a hand
MasterFoods® Shaker Fries available in Coles and Woolworths
sticky balsamic & honey lamb with carrot & lentil slaw
serves prep cooking
1 swap it!
2
secret
ingredient
4
FLASH
IN THE
PAN!
December 2019
cook it now!
sweet potato with black beans, goat’s cheese & pomegranate

serves 4 | prep 10 mins | cooking 25 mins
700g sweet potato, peeled, 45g (1 ⁄4 cup) pomegranate 3 Combine the pearl couscous, get ahead!
cut into wedges arils black beans, shallot, dill, Roast the sweet
2 tbs extra virgin olive oil almond, roasted sweet potato, potato and make
250g pkt pearl couscous secret 1 Preheat oven balsamic and remaining oil in couscous a couple
400g can black beans, ingredient to 210°C/190°C a large bowl. Season and of hours ahead,
rinsed, drained White balsamic is fan forced. Line toss to combine. as the salad can
4 green shallots, a lighter vinegar a baking tray with 4 Divide the cos lettuce among be served at
thinly sliced for summer baking paper. Place shallow serving bowls. Top room temperature.
2 tbs chopped fresh dill salads. the sweet potato on with the roasted sweet
45g ( ⁄4 cup) roasted natural
1 prepared tray and drizzle potato mixture and serve
almonds, chopped over 1 tbs oil. Bake for sprinkled with goat’s cheese
1 tbs white balsamic vinegar 25 minutes or until golden and tender. and pomegranate.
2 baby cos lettuce, trimmed, 2 Meanwhile, prepare the PER SERVE • 13.5g protein • 20.4g fat
leaves separated pearl couscous following (4.9g saturated fat) • 35.1g carb
80g soft goat’s cheese, crumbled packet directions. • 9.6g dietary fibre • 384 Cals (1607kJ)

I' A
SUPER
SUB!
turkey patties with smashed pesto peas

1 small zucchini, grated 1 Place the grated zucchini in a 3 Meanwhile, place the peas in get ahead!
500g turkey mince colander and use your hands to a large saucepan of boiling water. Make the patties
2 tbs chopped fresh chives squeeze out any excess moisture Cook for 3 minutes or until tender. up to 1 day ahead,
80g feta, crumbled then transfer to a large bowl. Add Drain. Return to pan. Use a potato roll and store in the
450g (3 cups) frozen the turkey, chives and masher or fork to mash peas, keeping fridge until needed.
baby peas 30g feta. Season and some texture, then stir through pesto Freeze for up to
1 tbs bought basil secret shape into twelve and remaining feta. Season. 3 months.
pesto ingredient 2cm-thick patties. 4 Slice rolls down centre, making
4 long crusty bread Dried cranberries are 2 Lightly spray a sure not to cut all the way through.
rolls well matched with large non-stick frying Top with spinach and rocket, patties,
120g pkt baby spinach turkey, adding pan with oil. Place pea mixture, cranberries and pine
and rocket sweetness. over medium heat. nuts. Drizzle over balsamic to serve.
2 tbs dried cranberries Cook the patties for PER SERVE • 41.5g protein • 25.5g fat
1 tbs toasted pine nuts 3 minutes each side or (7.9g saturated fat) • 50.3g carb
1 tbs balsamic glaze until golden and cooked through. • 10.5g dietary fibre • 625 Cals (2612kJ)

serves prep cooking
1 use it up!
secret
ingredient
FRESH
CRUNCH
FEST
December 2019
cook it now!
LOW
FAT &
FAST
summer roll prawn bowl

650g medium green prawns, peeled, 2 mangoes, sliced 2 Meanwhile, place the noodles in tip!
deveined, tails intact 80ml (1 ⁄ 3 cup) Vietnamese a large heatproof bowl. Cover with Use a spiraliser
200g dried rice vermicelli salad dressing boiling water. Set aside for 5 minutes to cut carrot into
noodles 40g (1 ⁄4 cup) roasted to soak until tender. Drain and zoodles. Or cut
150g snow peas,
secret unsalted peanuts, refresh under cold running water. carrot into ribbons
thinly sliced
ingredient chopped 3 Divide the noodles, snow pea, using a vegetable
lengthways Mint packs freshness carrot, mint, coriander, mango and peeler then cut
2 large carrots, peeled, and flavour into 1 Heat a lightly oiled prawns among serving bowls. into thin strips.
cut into zoodles this seafood chargrill or frying pan Drizzle over the salad dressing
(see tip) dish. over medium-high heat. and sprinkle with peanut to serve.
1 cup fresh mint leaves Cook the prawns for 5 minutes PER SERVE • 26.8g protein • 6.1g fat
1 cup fresh coriander or until they change colour and (1.1g saturated fat) • 72.2g carb
leaves are just cooked through. • 9.7g dietary fibre • 483 Cals (2019kJ)

arion’s
EXPRESS Marion Grasby shares her secrets to having a crackling good time
with her twist on roast pork, rolled in garlic and lemongrass paste.

cook it now!
“This show-stopping crispy crackling

pork roast is simpler to make than the
traditional ‘whole hog’ Italian version.
My porchetta is spiked with fragrant Asian
spices and aromatics.” Marion Grasby
asian-style porchetta
serves 6 | prep 30 mins (+ overnight drying & 15 mins resting) | cooking 1 hour 50 mins
2kg piece skin-on pork belly 3 Preheat oven to 230°C/210°C fan forced.
400g pork fillet Pat the pork rind dry with paper towel.
Sambal oelek, to serve Roast in the pan, rotating pan halfway
Steamed Asian greens and jasmine rice, through to help crackling crisp evenly,
to serve (optional, see tip) for 20 minutes or until the rind starts to
spice paste crackle. Reduce oven to 170°C/150°C
8 garlic cloves, coarsely chopped fan forced. Roast for a further 1 hour
4 small French shallots, coarsely chopped 30 minutes then set aside for 15 minutes
1 lemongrass stem, pale part bruised, to rest.
thinly sliced 4 Remove string before slicing the
6 kaffir lime leaves, stems discarded, porchetta. Spoon over any warm pan
coarsely chopped juices. Serve with sambal oelek,
RECIPE MARION GRASBY PHOTOGRAPHY BRETT STEVENS STYLING DAVID MORGAN FOOD PREPARATION TESSA IMMENS
2 fresh coriander roots, chopped steamed greens and rice, if using.

3 tsp ground coriander PER SERVE • 82.4g protein • 55.9g fat
1 tsp ground cumin (20.7g saturated fat) • 2.1g carb
2 tsp sea salt flakes • 1.6g dietary fibre • 841 Cals (3514kJ)
1 To make the spice paste, combine tips!

all the ingredients in a food processor Loads of side options will work here.
and process until smooth. Instead of steamed greens and rice, try
2 Pat the pork belly dry with paper towel. a simple coleslaw and roast potatoes.
Use a ruler and a sharp knife to score pork Use your sharpest knife or a clean
rind, cutting just into the fat layer at 1cm Stanley knife to score the skin. Scoring
intervals. Generously season pork rind with and salting are key for crispy crackling.
salt, rubbing salt into score marks. Turn over Allowing the pork to rest uncovered
pork and spread spice paste over the meat in the fridge overnight is a crucial step.
side only. Place pork fillet lengthways down It allows the pork skin to dry out, which
centre of the belly. Roll pork belly over the will help it to crisp up in the oven.
fillet. Tie firmly with unwaxed kitchen string
at 3cm intervals to secure. Transfer to
a large roasting pan and place in the fridge,
uncovered, overnight to dry out the skin.

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cook it now!
ORE
JOY
Celebrity foodie Matt Preston is
making vegies front and centre
in his new cookbook. We take
an exclusive look at More.
green
goddess
salad
see page 50

a t its simplest,
the act of
cooking is an act
of love; an act of
indulging those
you love with something
delicious. This book is about
joy, vegetables and how
to get more plant‑based
smash ’em green fritters
Ain’t just the Hulk who’ll smash these green fritters;
they will sustain any aspiring superhero.
Reserved celery leaves (see below)

1 tbs sea salt flakes
Olive oil, to shallow‑fry
4 eggs
1 large avocado, thinly sliced crossways
Fresh coriander leaves, to serve
recipes into your repertoire. green fritters
75g (1 ⁄ 2 cup) self‑raising flour
20g (1 ⁄4 cup) shredded parmesan
Sharing a meal is one of the key things that makes us 1 cup roughly chopped kale and/or silverbeet leaves
human. We should revel in that. Sure, nutrition is important, (I like a mix of 50/50 but use just one, if you like)
and sure, it is great if recipes use fresh and easily accessed 1 large celery stalk, finely chopped, leaves reserved
ingredients as these do, but these should be givens. for the celery salt
These recipes are either vegetarian or vegan, but if 2 green shallots, white and green parts thinly sliced
you decided you’d like to add a little bacon or a slab 100g Greek feta, crumbled
of fish, then we’re not going to judge you. Every little step 1 lemon, rind finely grated
each of us takes to ensuring our footprint on this planet 2 eggs, lightly beaten
is a little smaller should be applauded, not questioned. 60ml (1 ⁄4 cup) full cream milk
Maybe you want to eat more vegetables, or less meat, or
try cooking vegan meals. Maybe you want to save money 1 Preheat the oven to 180°C/160°C fan forced.
or the environment. Maybe you’re a long-term committed 2 Place the reserved celery leaves on a baking tray and bake
vegetarian or vegan looking for tasty ‘no sacrifice’ recipes. for 5-8 minutes or until crisp but not browned. Transfer to a
Whatever your ‘maybe’ is, this book will help you get MORE! mortar and pound with the pestle until roughly crushed.
Add the salt and pound until well combined.
Mat t Preston 3 To make the fritters, combine the flour and parmesan in
a bowl. Add the kale and/or silverbeet, celery stalk, green
shallot, feta and lemon rind. Season and mix until well
combined. Make a well in the centre and add the egg
and milk then mix to combine.
4 Pour enough oil into a large frying pan to come 5mm up
the side and heat over medium heat. Working in batches of 4,
add heaped dessertspoons of the fritter batter to the pan and
cook for 3-4 minutes each side or until golden brown and crisp.
Remove and drain on a tray lined with paper towel. Cover
loosely with foil to keep warm. Repeat with the remaining
batter, adding extra oil to the pan as needed (but let the oil
come to temperature before resuming frying).
5 While your fritters are cooking, heat 1 tbs oil in a second
frying pan over medium-high heat. Crack the eggs into
the pan then cover and cook for 2-3 minutes or until the
More by whites on top are just set.
Matt Preston 6 Divide the fritters among serving plates. Top with fried eggs
(Plum, $39.99). and avocado. Sprinkle with the celery salt and coriander.

cook it now!
AVO GO
AT THIS
FRY UP

SERVE
WITH
SLAW

cook it now!
crunchy eggplant schnitzels

There’s nothing that can’t be made better by crumbing.
Add a zigzag of Japanese mayonnaise and smoky
barbecue sauce and things get even better.
serves 4 | prep 20 mins (+ 30 mins chilling) | cooking 30 mins
75g (1 ⁄ 2 cup) plain flour 350g white cabbage, very finely
300g panko breadcrumbs shredded (use a mandoline,
160g (1 cup) sesame seeds if you have one)
80g (1 ⁄4 cup) white 1 ⁄ 3 cup finely chopped
miso paste fresh continental

1 egg parsley leaves
2 x 500g eggplants, 1 tbs fresh lemon juice
cut lengthways into Kewpie mayonnaise, tonkatsu
1.5cm‑thick slices or barbecue sauce and
Grapeseed oil, to shallow‑fry lemon wedges, to serve
1 Tip the flour onto a plate and combine the breadcrumbs

and sesame seeds on a second plate. Whisk together the white
miso and egg in a bowl.
2 Press both sides of the eggplant slices into the flour to coat.
Working with 1 piece at a time, brush 1 side of the eggplant with the other, other kfc
the miso mixture then press it, miso-side down, into the breadcrumb – korean fried cauliflower
mixture to coat. Repeat with the other side. Transfer to a tray. My white beard makes me look like the Colonel, so I might
When you have coated all the eggplant, place in the fridge as well take advantage of it with this KFC dish…
for 30 minutes to set. serves 4 | prep 15 mins | cooking 40 mins
3 Preheat oven to 180°C/160°C fan forced. Line a baking tray
with baking paper. 75g (1 ⁄ 2 cup) plain flour Sesame seeds and sliced green
4 Pour enough grapeseed oil into a large frying pan to come 70g (1 ⁄ 2 cup) cornflour shallot, to serve
1cm up the side and heat over medium-high heat. Add the 2 tsp onion powder gochujang sauce
eggplant, in batches, and cook for 2-3 minutes each side or 1 tsp garlic powder 60ml (¼ cup) tomato sauce
until golden, adding a little extra oil as needed. Drain on 1 tsp ground ginger or ketchup
a plate lined with paper towel. 1 tsp baking powder 55g (1 ⁄4 cup, firmly packed)
5 Place all the eggplant slices on the prepared tray and bake 1 tsp sea salt flakes brown sugar
for 10 minutes or until tender. 125ml (1 ⁄ 2 cup) vodka 2 tbs gochujang chilli paste
6 Meanwhile, combine the cabbage, parsley and lemon juice 1 head cauliflower, cut into 2 tbs soy sauce or tamari
in a bowl. Season well. large florets 1 tbs rice wine vinegar
7 Divide the cabbage salad among serving plates and place
the schnitzels alongside. 1 Preheat oven to 230°C/210°C fan forced. Line a baking tray
8 Drizzle over the mayo and tonkatsu or barbecue sauce with baking paper.
and serve with lemon wedges. 2 Combine flour, cornflour, onion powder, garlic powder, ginger,
baking powder and salt in a bowl. Gradually whisk in vodka and
80ml (1 ⁄ 3 cup) water. Add cauliflower and toss to coat. Use tongs to
transfer cauliflower to prepared tray, draining off any excess batter
as you go. Bake for 20-30 minutes or until golden and crisp.
3 Meanwhile, to make gochujang sauce, place all ingredients in
a saucepan and stir over medium heat for 2 minutes or until sugar
has dissolved. Bring to the boil then remove from heat.
Replace half the eggplant with 4 Place cauliflower in a large bowl. Pour over half the sauce, tossing
as you go so all florets are well coated. Return to tray and bake for
4 uncrumbed chicken schnitzel a further 10 minutes or until tender.
fillets, follow the recipe 5 Place the cauliflower on a serving plate and drizzle over some
of the remaining sauce. Pour the rest into a serving bowl.
then bake on a separate tray. 6 Sprinkle cauliflower with sesame seeds and shallot to serve.

green goddess salad grilled snow pea sandwiches
George Arliss had two claims to fame. He was the first
British actor to win an Academy Award – back in the early with ricotta butter & lemon
days of silent movies – and he was the first movie star to Looking for an alternative to the summer mountains of salt
have a salad dressing named for him. The Palace Hotel in and vinegar chips, I stumbled upon buttered blanched snow
San Francisco named the Green Goddess dressing in his peas with salt flakes. They’re even better with ricotta in a roll.
honour after a smash-hit play he was touring with in 1923. serves 4 | prep 10 mins | cooking 10 mins
serve 6 (as a side) | prep 10 mins | cooking 15 mins
250g fresh ricotta 250g snow peas, trimmed,
1kg baby coliban (chat) potatoes 1 ⁄2cup coarsely chopped 150g butter, chopped, strings removed
200g baby green beans, trimmed fresh continental at room temperature 4 long bread rolls
2 baby cos lettuce, leaves parsley leaves 1 lemon, rind finely 150g (2 cups) finely shredded
separated 2 tbs snipped fresh chives grated iceberg lettuce
1 baby fennel bulb, thinly shaved, 1 tbs coarsely chopped 2 tbs finely chopped 55g (1 ⁄ 3 cup) salted roasted
tossed in lemon juice to stop fresh tarragon leaves fresh mint leaves cashews, coarsely chopped
it turning brown 2 tbs thick natural
green goddess dressing yoghurt 1 Press ricotta between 2 layers of the most absorbent paper towel
1 large ripe avocado, roughly 2 tbs fresh lemon juice you can find to remove as much liquid as possible. Place in a bowl.
chopped 1 tbs olive oil Add butter, rind and mint. Season well. Use electric beaters to beat
until smooth and well combined. Cover. Place in fridge until required.
1 Place the potatoes in a large saucepan and cover with cold water. 2 Preheat a barbecue grill on high. While the barbie heats up, get
Bring to the boil then reduce the heat to medium and simmer for a bowl of iced water ready and bring a small saucepan of water to
10 minutes, adding the beans for the last 3 minutes. (The potatoes the boil. Cook half the snow peas for 2 minutes or until they turn
should be just tender when pierced with a skewer and the beans bright green and tender crisp. Plunge straight into iced water to
bright green and tender crisp.) Drain. Place the beans in a bowl of iced stop the cooking process and keep them nice and crisp. Drain.
water to stop them cooking then drain. Set the potatoes aside to cool. 3 Spray the remaining snow peas with olive oil and season.
2 While the potatoes cool, make the green goddess dressing. 4 Barbecue remaining snow peas on 1 side only for 2-3 minutes
Place all the ingredients in a food processor and blitz until smooth. or until charred on the underside and bright green on top.
3 Halve the potatoes and place in a bowl with the beans. Add half 5 Cut bread rolls in half without cutting all the way through. Open up
the dressing and toss until well combined. slightly and barbecue on grill, cut-side down, for 1-2 minutes or until
4 Place the lettuce leaves in a shallow serving bowl or platter and lightly toasted. Thickly spread 1 side of cut surfaces with ricotta
spoon over the remaining dressing. Top with the potato salad and butter. Fill with lettuce and both types of snow peas, neatly arranged
shaved fennel. in triple-decked rows. Sprinkle with cashew, season well and serve.

easy potstickers
Get the kids or your guests to make their own dumplings.
makes 22 | prep 30 mins | cooking 25 mins
60ml (1 ⁄ 4 cup) peanut oil 22 gow gee pastry wrappers teaspoonfuls of mushroom mixture in centre.
120g fresh (or dried and rehydrated) shiitake black vinegar dipping sauce Brush edge with water. Fold to enclose filling,
mushrooms, finely chopped 60ml ( ⁄ 4 cup) black vinegar
1 pinching pleats along edge to seal as you go.
60g (1 cup) finely chopped wombok 2 tbs mushroom-flavoured soy sauce or tamari Place on tray. Repeat with remaining wrappers
(Chinese cabbage) (find in Asian aisle of the supermarket) and filling to make 22 dumplings all up.
3cm-piece fresh ginger, peeled, finely grated 1 tsp dried chilli flakes 3 Heat 1 tbs remaining peanut oil in a
2 garlic cloves, crushed frying pan over medium heat. Add half the
1 ⁄ 2 bunch fresh coriander, stalks and leaves 1 Heat 1 tbs peanut oil in a wok or large frying dumplings. Cook for 2-3 minutes or until
separated, finely chopped pan over medium-high heat. Add mushroom bases are golden. Pour in 80ml (1 ⁄ 3 cup)
60g canned water chestnuts, drained, and wombok. Cook, stirring occasionally, for water. Cover. Steam for 5 minutes or until
finely chopped 5 minutes or until softened. Add ginger, garlic cooked through. Transfer to a serving plate.
2 green shallots, white and green parts finely and coriander stalks. Stir-fry for 1 minute. Add Cover with foil to keep warm. Repeat with
chopped, plus extra, sliced, to serve chestnut, shallot, soy sauce, wine, sesame oil remaining peanut oil and dumplings.
1 tbs soy sauce or tamari and coriander leaves. Toss. Transfer to a 4 To make the dipping sauce, combine all
1 tbs Chinese cooking wine heatproof bowl. Season with white pepper. the ingredients in a small bowl.
1 tsp sesame oil 2 Lightly sprinkle a tray with cornflour. Place 5 Sprinkle the potstickers with extra shallot
Cornflour, to dust 1 wrapper on a clean work surface. Put 2 level and serve with the dipping sauce.

christmas
All I want fo clever festive ideas
C hristmas is anti asto
L
See our wine
suggestion
on page 122
antipasto WREATH
December 2019 53
christmas
the new
AUSTRALIAN
CHRIST AS
You’ll be putting your hand up to host the
whole gang with our festive feast. From start
to sweets, it’ll be the happiest of holidays!

peachy aperol
spritz punch
makes 2L | prep 5 mins
750ml btl prosecco, chilled

750ml (3 cups) blood orange-flavoured
For a lemony twist, sparkling mineral water, chilled
switch Aperol for 250ml (1 cup) Aperol Aperitivo
limoncello, orange 2 yellow peaches, cut into thin wedges
mineral water for 3 fresh rosemary sprigs
lemon, and use 1 orange, rind cut into wide strips
lemon rind. Ice cubes, to serve
1 Combine the prosecco, blood orange

mineral water and Aperol in a punch bowl
or large jug. Gently stir to combine.
2 Add peach, rosemary, orange rind
and ice to serve.
Put an Aussie spin on the

Italian cocktail fave with
in‑season peaches and rosemary.

christmas
Make and freeze unbaked

bonbons for up to 6 weeks.
Store in an airtight
container in the freezer.
spinach & cheese bonbons

with beetroot chutney
makes 12 | prep 40 mins (+ cooling)
cooking 30 mins
1 bunch (about 200g) English spinach,

leaves and stems chopped
1 tbs olive oil
1 leek, trimmed, thinly sliced
500g fresh ricotta
200g Greek feta, crumbled
1 egg
1 tbs chopped fresh dill
375g pkt (16 sheets) filo pastry
140g butter, melted
1 tbs poppy seeds
Fresh chives, to serve
beetroot chutney
150g (1 ⁄ 2 cup) tomato chutney
90g pre-cooked beetroot, coarsely grated
1 Preheat oven to 200°C/180°C fan forced.

Line 2 baking trays with baking paper. Place
spinach in a small saucepan with 2 tbs water.
STYLING MICHELLE NOERIANTO FOOD PREPARATION KATHY KNUDSEN, BREESA SWANN
Cover. Cook for 4 minutes or until wilted.

Drain. Set aside to cool. Wipe pan clean.
2 Meanwhile, heat oil in pan over medium
RECIPES TESSA IMMENS, MICHELLE SOUTHAN PHOTOGRAPHY JEREMY SIMONS
heat. Cook leek for 6 minutes or until soft.

Set aside to cool.
3 Use hands to squeeze excess liquid from
spinach. Place in a large bowl with leek,
ricotta, feta, egg and dill. Season. Mix well.
4 Cut filo in half crossways. Stack 4 pieces,
brushing each with butter. Spread 1 ⁄ 3 cup
spinach mixture along long edge of filo stack
into a 7cm log, leaving 3cm at each end. Roll
up tightly. Pinch ends to seal into a bonbon
shape. Place on prepared tray. Repeat with
remaining filo and spinach mixture to make
12 bonbons in total. Brush with remaining
butter and sprinkle with poppy seeds. Bake
for 20 minutes or until golden and crisp.
Gently tie each end of bonbons with a chive.
5 To make chutney, mix together tomato
chutney and beetroot in a small serving bowl.
6 Serve the bonbons with beetroot chutney.

Catering for vegans?
Swap yoghurt for
coconut yoghurt and
honey for maple syrup.
It’ll feed 6 as a main.

christmas
jewelled pearl couscous-stuffed pumpkin

serves 8 (as a side) | prep 20 mins | cooking 45 mins
1 whole small (about 2kg) 2 tsp honey 3 Meanwhile, cook the pearl couscous
kent pumpkin, scrubbed 1 small garlic clove, crushed in a saucepan of boiling water for
60ml (1 ⁄4 cup) olive oil 10 minutes or until tender. Drain and
1 ⁄ 2 tsp mixed spice 1 Preheat oven to 220°C/200°C fan forced. refresh under cold running water
1 red onion, unpeeled, halved Line a large roasting pan with baking paper. then drain well.
170g (1 cup) pearl couscous Cut the pumpkin in half horizontally to make 4 To make the yoghurt dressing,
200g mixed cherry tomatoes, 2 shallow bowl shapes. Use a spoon to whisk together all the ingredients
chopped scoop out the seeds and discard. in a bowl. Season.
75g (1 ⁄ 2 cup) pistachio kernels, 2 Place the pumpkin halves, cut-side up, 5 Peel and slice the roasted red onion
coarsely chopped on prepared tray. Rub all over (including then transfer to a large bowl. Add the
75g (1 ⁄ 3 cup) pomegranate arils the skin) with 2 tbs oil then sprinkle the cooked pearl couscous, cherry tomato,
2 tsp finely grated lemon rind cut side with the mixed spice. Season pistachio, pomegranate arils, lemon rind
1 cup fresh mint leaves well. Place the red onion halves, cut-side and remaining oil. Season. Toss to combine.
yoghurt dressing down, on the tray. Roast for 45 minutes Pile the couscous mixture into the roasted
200g (3 ⁄4 cup) thick Greek‑ or until the pumpkin and red onion are pumpkin bowls and drizzle over the yoghurt
style yoghurt caramelised and tender when pierced dressing. Sprinkle with the mint leaves
2 tbs fresh lemon juice with a skewer. to serve.

sticky apple & plum-glazed ham
serves 8 (with leftovers) | prep 30 mins (+ cooling & 30 mins resting) | cooking 2 hours 15 mins
100g pkt plum paste 3 Use a sharp knife to cut around the ham The ham can be
8 whole star anise shank, about 10cm from end. Run knife glazed and cooked
125ml (1 ⁄ 2 cup) fresh orange juice, strained around the edge of the ham. Gently lift the night before.
125ml (1 ⁄ 2 cup) maple syrup the rind off in 1 piece by running your Allow to cool
2 tsp Dijon mustard fingers between the rind and the fat. then store in the
7-8kg whole leg ham, on the bone 4 Use a mandoline to thinly slice the fridge (as below).
6-8 small apples apples crossways. Brush the top of the ham
with a little glaze. Place the apple slices on
1 Preheat oven to 170°C/150°C fan forced. top, slightly overlapping. Use toothpicks
Place an oven shelf in the lowest position, to secure, where necessary. Arrange star
removing other shelves. Line a large anise randomly over apple slices.
SMALLGOODS, MILPERRA, SUNSHINEMEATS.COM.AU

roasting pan with baking paper. Place 5 Transfer the ham to prepared wire rack in
HAM PROVIDED BY SUNSHINE MEATS GOURMET

a wire rack on top and pour enough pan. Wrap the shank in foil. Brush one-third
water into pan until just under the rack of the remaining glaze over apples. Bake
but not touching. for 40 minutes. Brush again with half of
2 Place the plum paste, star anise, orange the remaining glaze and bake for a further
juice, maple syrup and Dijon in a saucepan 40 minutes. Carefully remove the toothpicks.
over medium heat. Cook, stirring, for 6 Brush the ham with half the remaining
2 minutes or until paste has dissolved. glaze and bake for 20 minutes. Brush with
Bring to the boil then simmer, stirring the remaining glaze and bake for a further
occasionally, for 8-10 minutes or until 20 minutes or until the apples are golden
syrupy. Transfer to a heatproof bowl and sticky. Set aside for 30 minutes
and set aside to cool and thicken. to rest before slicing to serve.
To store leftover ham, lay the rind over the

glazed section, cover with a damp tea towel and
store in the fridge in a ham bag or pillowcase.

christmas
L
See our wine
suggestion
on page 122

potato salad with
sugared macadamias
serves 8 (as a side) | prep 20 mins (+ cooling)
cooking 20 mins
600g baby coliban (chat) potatoes, unpeeled

3 bunches asparagus, trimmed,
halved lengthways
200g pkt podded frozen edamame
1 egg white
145g (1 cup) macadamias
2 tbs brown sugar
4 radishes, thinly sliced
1 lemon, rind cut into thin strips
Olive oil, to drizzle
creamy yoghurt & herb dressing
90g (1 ⁄ 3 cup) thick Greek-style yoghurt
1 avocado, coarsely chopped
1 ⁄ 2 cup fresh continental parsley leaves
2 tbs chopped fresh chives

1 tbs chopped fresh dill
1 garlic clove, crushed
2 tbs fresh lemon juice
1 Place the potatoes in a large saucepan

and cover well with cold water. Bring to boil.
Cook for 10-15 minutes or until just tender
but still holding shape. Drain and set aside to
cool completely then cut into 1cm-thick slices.
2 Cook the asparagus and edamame in a
saucepan of boiling water for 3 minutes or until
bright green and tender crisp. Drain. Plunge
into iced water to stop cooking process.
3 Meanwhile, preheat oven to 180°C/160°C
fan forced. Line a baking tray with baking
paper. Place the egg white in a bowl.
Use a fork to whisk until frothy. Add the
macadamias and sugar. Toss until well
combined. Use fork to transfer macadamias
to prepared tray, draining off excess egg
white. Bake for 8-10 minutes or until golden.
4 To make dressing, place yoghurt, avocado,
parsley, chive, dill and garlic in a food
processor. Process until smooth. Add lemon
juice. Season. Process until well combined.
5 Spread dressing over base of a serving
platter. Top with potatoes, asparagus,
edamame, radish, zest and macadamias.
Drizzle over oil and season to serve.

christmas
maple bacon-wrapped beef with mustard & herb stuffing

serves 8 | prep 30 mins (+ cooling & 15 mins resting) | cooking 50 mins
2 tbs olive oil 1 Preheat oven to 220°C/200°C fan forced. Lay 10 bacon rashers in 2 rows down centre
1 brown onion, finely chopped Heat oil in a large frying pan over medium of paper. (These will be wrapped up and
2 tbs fresh thyme leaves, plus extra sprigs, heat. Cook the onion and thyme, stirring, for over the beef.) At the top and bottom place
to serve 6 minutes or until soft. Transfer to a bowl 2 remaining rashers at right angles to rows.
1.5kg trimmed beef eye fillet (8cm thick) and set aside to cool. Wipe pan clean. (These will enclose the ends of the beef.)
160g (11 ⁄ 2 cups) fresh sourdough breadcrumbs 2 Heat the remaining oil in pan over high Place the beef in the centre of the bacon,
3 ⁄4 cup chopped fresh continental heat. Season the beef. Cook, turning, for stuffing-side up, and wrap the end rashers
parsley leaves about 8 minutes or until evenly browned up and over the short ends of the beef.
80g (1 ⁄ 3 cup) dried whole cranberries all over. Set aside to cool. Wrap the side rashers up and over the
1 egg 3 Place onion mixture, breadcrumbs, parsley, beef to cover.
1 tbs wholegrain mustard, plus extra, to serve cranberries and egg in a food processor and 5 Use paper to transfer bacon wrapped-beef
14 rashers (about 400g) streaky bacon process until combined. Season well. Pat to a baking tray. Brush all over with maple
2 tbs maple syrup beef dry with paper towel. Spread mustard syrup. Bake for 30-35 minutes or until the
over top of beef to cover. Press stuffing in bacon is golden brown. Set aside for at least
an even layer over top of beef to cover. 15 minutes to rest. Sprinkle with extra thyme.
4 Place a large sheet of baking paper on Slice the bacon-wrapped beef and
a work surface with short edge facing you. serve with extra mustard.

Layered with bought ice-cream,
sorbet and biscuits, make this
easy pud up to 2 weeks ahead.
mango, raspberry &

gingerbread ice-cream pudding
serves 8 | prep 30 mins (+ 9 hours freezing) | cooking 15 mins
1L vanilla ice-cream 2 Alternately dollop large spoonfuls of

500ml mango sorbet ice-cream and sorbet into prepared basin
500ml mixed berry sorbet until filled. (Make sure ice-cream and sorbet
200g pkt ginger sponge kisses are a thick, soft-serve consistency.) Smooth
125ml (1 ⁄ 2 cup) Cottee’s Ice Magic surface. Split ginger kisses in half. Cover
White Choc topping ice-cream mixture with an even layer of
1 mango, thinly sliced ginger kisses, cream-side down, trimming to
125g strawberries, halved fill gaps and cover base completely. Cover
125g raspberries surface with overhanging plastic wrap. Place
macadamia praline in freezer for 8 hours or overnight until firm.
80g (1 ⁄ 2 cup) macadamias, toasted, 3 To make praline, line a baking tray with
coarsely chopped baking paper. Spread macadamia over
155g (3 ⁄4 cup) caster sugar prepared tray. Place sugar and water in
125ml (1 ⁄ 2 cup) cold water a saucepan over medium heat. Stir until
dissolved. Bring to boil. Boil, without stirring,
1 Line a 2L (8 cup) pudding basin or for 8-10 minutes or until golden. Working
mixing bowl with a double layer of plastic quickly, pour syrup over macadamia on tray
wrap, allowing plastic to overhang side. to make a thin layer. Set aside for 15 minutes
Place the ice-cream in a food processor. or until set. Break praline into shards.
Process until smooth, thick and a soft-serve 4 Turn pudding onto a serving stand or plate.
consistency. Spoon ice-cream back into Use a palette knife to smooth side. Return
its container and return to the freezer. to freezer for 1 hour or until ready to serve.
In a clean food processor, repeat with 5 Drizzle over topping. Decorate with praline,
each sorbet separately. mango, strawberry and raspberries to serve.

christmas
praline with coffee

or folded through
ice-cream. Store in
an airtight container
at room temperature.

blackberry & cherry mulled wine cheesecake tart
serves prep cooking
1 5
2 6
3
68 December 2019
December 2019 69
70 December 2019
mango & coconut milk cake
serves prep cooking
swiss meringue icing

BUT TERY
VANILLA
ICING
1
December 2019 71
roast peach, pistachio & gingerbread roulade
serves prep cooking
4 6
72 December 2019
December 2019 73
RETRO
REVIVAL
Behold, Matt Preston and Michelle Southan’s merry mash up!
Pavlova and trifle collide in a peach Melba-flavoured dessert.
POWER
UP THE peach & almond
PAV! pavlova trifle
see page 76

peach & almond pavlova trifle
serves prep cooking
vanilla-poached peaches
creamy custard
almond meringue
6
7
8
9

PEACH,
PAV &
CUSTARD
RECIPES MIRANDA PAYNE PHOTOGRAPHY BRETT STEVENS STYLING MICHELLE NOERIANTO FOOD PREPARATION KERRIE RAY
FOR A
gather
December 2019
to share
PLAT TER
taste magazine
79
greek mezze platter
A quick grill on the barbie, a blitz of the cheese and your summer spread is almost done – just add loads of bought bits!
serves 6
whipped feta with haloumi & 1 Preheat a barbecue grill or chargrill pan
lemon & honey zucchini skewers on medium-high. Thread the haloumi onto
prep 5 mins prep 10 mins | cooking 15 mins 6 presoaked bamboo skewers and the
zucchini onto another 6 presoaked bamboo
200g Danish-style feta 200g pkt haloumi, cut into 2cm cubes skewers. Spray skewers with oil.
100g cream cheese, at room temperature 3 zucchini, peeled into ribbons 2 Place the oregano, chilli, if using, oil
70g (1 ⁄4 cup) Greek-style yoghurt 1 tbs finely chopped fresh and lemon juice in a bowl. Stir to combine.
1 tbs olive oil, plus extra, to drizzle oregano leaves 3 Spray tomatoes with oil. Grill for 5-7 minutes
1 lemon, rind finely grated, 1 tbs juiced Pinch of dried chilli flakes (optional) or until softened. Grill skewers for 1-2 minutes
2 tsp honey 2 tbs olive oil each side or until haloumi is golden and
Lemon and herb dukkah, to serve 1 tbs fresh lemon juice zucchini is tender and lightly charred. Drizzle
250g cherry truss tomatoes on the vine over oregano mixture. Serve immediately.
1 Place the feta and cream cheese in a
food processor and process until smooth.
2 Add the yoghurt, oil, lemon rind and juice, serve with • assorted flatbread crackers • chargrilled lemon halves
and honey. Process until combined. Spoon • mixed marinated olives • dried figs • dolmades • halved qukes (baby cucumbers)
into a small serving bowl. Top with dukkah • red grapes • fruit and nut cheese • tzatziki • rosemary sprigs, to decorate
and drizzle over extra oil.

christmas

christmas
seafood platter
Dive into this delicious tasting board, laden with cured and marinated seafood, and lots of well-paired extras.
serves 6
cranberry & barbecued prawns the marinade, discarding marinade.

dill gravlax with lemongrass Cook, turning, for 2-3 minutes or until
heated through. Serve warm.
prep 10 mins (+ 24 hours curing)
& coconut
350g piece skin-on salmon, pin boned prep 10 mins (+ 10 mins marinating)
60g (1 ⁄ 4 cup) rock salt cooking 5 mins herb & caper cream
170g (1 ⁄ 2 cup) whole cranberry sauce prep 10 mins
2 tbs brown sugar 1 lime, rind finely grated, juiced
2 tsp finely grated lemon rind 1 lemongrass stem, bruised, finely chopped 200g plain quark yoghurt
1 ⁄ 3 cup finely chopped fresh dill 2 garlic cloves, crushed 85g (1 ⁄ 3 cup) sour cream
1 long fresh red chilli, deseeded, 60ml (1 ⁄ 4 cup) fresh lemon juice
1 Line a glass or ceramic dish with a finely chopped 2 tbs finely chopped fresh dill, plus extra,
large piece of plastic wrap. Place the 1 ⁄ 3 cup fresh coriander leaves, finely chopped, to serve
salmon, skin-side down, on top. Sprinkle finely chopped 2 tbs finely chopped fresh chives
the salmon with the rock salt. Combine the 2 tsp brown sugar 2 tbs baby capers, finely chopped
cranberry sauce, sugar, lemon rind and 80ml (1 ⁄ 3 cup) melted coconut oil
dill in a bowl. Spread the mixture over 1kg peeled cooked prawns, tails intact 1 Place quark, sour cream and lemon juice
the salmon. in a food processor. Process until just smooth.
2 Wrap up the salmon with the plastic wrap, 1 Combine the lime rind and juice, 2 Add dill, chive and caper. Season and
pressing plastic down onto the surface of lemongrass, garlic, chilli, coriander, sugar pulse until combined. Spoon into a small
the salmon to tightly seal. Place a small and coconut oil in a large glass or ceramic serving bowl. Sprinkle with extra dill.
chopping board on top of the salmon and dish. Add the prawns and set aside for
top with 2 cans to press down. Place in at least 10 minutes to marinate.
the fridge for 24 hours to cure. Slice thinly 2 Preheat a barbecue flat plate or frying
to serve. pan on high. Remove the prawns from
serve with • halved mixed cherry tomatoes • lemon wedges

• taramasalata • pastry twists • thinly sliced and toasted rye bread
• sliced avocado • 12 shucked oysters on pink rock salt • qukes (baby
cucumbers), cut into wedges • continental parsley or chervil, to decorate
L
See our wine
suggestion
on page 122

chocolate & cheese platter
Appease both the sweet and not-so-sweet fans with this combination, made to round out the main meal.
serves 6
halva & choc dates through. Remove the seed. Pipe the 40g (1 ⁄ 2 cup) finely grated parmesan
makes 24 | prep 20 mins (+ 30 mins chilling) halva mixture into the dates until filled 2 tsp fennel seeds
and transfer to prepared tray. 1 tsp sea salt flakes
150g halva (find at selected supermarkets) 3 Drizzle over the melted chocolate.
75g fresh ricotta Place in the fridge for 30 minutes or 1 Preheat oven to 220°C/200°C fan forced.
24 fresh medjool dates until the chocolate has set. Grease 2 baking trays and line with
100g Lindt Dessert 70% Cocoa cooking baking paper.
chocolate, melted
savoury pastry braids 2 Cut 1 pastry sheet into 1cm-thick strips.
Working with 3 strips at a time, press the
makes 12 | prep 20 mins (+cooling)
1 Place the halva and ricotta in a food cooking 15 mins
tops together and carefully braid the strips.
processor. Process until smooth then transfer Transfer the braid to prepared tray. Repeat
to a piping bag fitted with a star nozzle. 2 sheets good-quality frozen butter with remaining pastry strips then the
2 Line a tray with baking paper. Use a small puff pastry, just thawed remaining pastry sheet.
paring knife to cut down the centre of each 1 egg, lightly beaten 3 Brush the braids with egg. Sprinkle half
date, making sure not to cut all the way 1 tsp cayenne pepper the braids with the cayenne pepper and
parmesan. Sprinkle the remaining braids
with the fennel seeds and salt. Bake for
serve with • Lindt Fruit Sensation chocolates • berries • Manchego • Lindt Excellence 12-15 minutes or until golden and crisp.
70% Cocoa chocolate • milk and dark Lindt Lindor balls • ash triple cream brie • fig and Set aside to cool then serve.
pecan crackers • pistachio sheep’s cheese • vintage cheddar • blue cheese • salted
caramel and almond dark chocolate crisps • honey • cabernet paste • muscatels
L
christmas

cheat’s
CHRIST AS take these shortcuts
EASY ENU
seven-layer greek dip
serves prep cooking
blackberry & vanilla

vodka cocktail
makes prep
cooking
1
1
2
2
3 3
4
86
87
lamb shoulder with herbed beetroot
fruitcake stuffing & & fig salad
almond milk potatoes
serves prep cooking
serves prep cooking
1
1
2
3 3
88
89
90
orange, rocket & blueberry salad
serves prep
1
2
3
91
fruit mince tart
serves prep cooking
92
93
christmas
December 2019 95
k r ed S w e et Pot ato
h a r &l
C
Entertaining alfresco? This side pairs well with any type of barbecued meat.
Plus, it’s substantial enough to keep the vegetarians satisfied too.
4 (as a side) 15 mins 20 mins
2 sweet corncobs, husk and Preheat a barbecue grill or chargrill pan on medium-high. Cook the corn,
silk removed turning occasionally, for 15 minutes or until tender and lightly charred. Set aside
1 small red onion, thinly sliced to cool slightly. Use a sharp knife to cut down the length of the corncobs, close
into rings to the core, to remove the kernels.
3 limes, rind finely grated, juiced Meanwhile, combine the onion and 2 tbs lime juice in a bowl. Set aside
600g small sweet potatoes, to pickle slightly. Place half the sweet potato on a microwave-safe plate.
scrubbed, quartered lengthways Microwave on High for 5 minutes or until just tender.
125ml (1 ⁄ 2 cup) coconut cream Repeat with the remaining sweet potato.
1⁄ 3 cup fresh coriander leaves Spray sweet potato with olive oil. Grill, turning
2 fresh red birdseye chillies, occasionally, for 5 minutes or until charred. ’
deseeded, thinly sliced (optional) Place coconut cream, lime rind and 2 tbs remaining lime
juice in a bowl. Season with salt and stir to combine.
Arrange the sweet potato, corn and pickled onion
on a serving platter. Drizzle over the coconut mixture. Try using a
Sprinkle with coriander and chilli, if using. combination of
gold and purple
PER SERVE sweet potato for
added colour.
278 9g 6g 8g 36g
★★★★★ Have made this twice for a barbecue with friends and
they loved it. Awesome flavours and easy to make.
● vegetarian ● vegan l l i ● Gluten free ●f l

December 2019 97
k lm on W it h Sauce
S a l
Baking the salmon on a low heat makes it melt-in-the-mouth marvellous,
while the herb sauce is the perfect pairing.
8 30 mins 1 hour
1⁄ 2 cup firmly packed fresh Preheat oven to 80°C/60°C fan forced. Place an oven shelf in the centre
continental parsley leaves, of oven. Place a 1m piece of baking paper on a large baking tray, allowing
finely chopped the paper to overhang the sides.
1⁄ 2 cup fresh dill, finely chopped Place the parsley, dill, chives, cornichon, shallot, lemon rind, 2 tbs lemon
1⁄4 cup finely chopped fresh chives juice, capers, vinegar, mustard, sugar and 165ml oil in a bowl. Season
30g baby cornichons, and stir well to combine.
finely chopped Place salmon on the prepared tray in the centre of the baking paper.
1 French shallot, peeled, Drizzle over the remaining oil and 1 tbs remaining lemon juice. Season.
finely chopped Fold over the long and short sides of baking paper to enclose. Tie with string
1 lemon, rind finely grated, juiced, at 10cm intervals to secure. Bake for 50 minutes-1 hour for medium or until
plus extra lemon zest, to serve cooked to your liking. Transfer to a serving platter. Spoon over two-thirds
2 tbs drained baby capers of the sauce ravigote. Sprinkle with the micro herbs and extra zest. Serve
2 tbs white balsamic vinegar with the remaining sauce on the side.
2 tsp Dijon mustard
Pinch of caster sugar
185ml (3 ⁄4 cup) extra virgin ’
olive oil light flavour
1.4kg side of salmon, skin on
Micro herbs, to serve
Sauce ravigote is
PER SERVE a classic French
dressing that can
434 33g 4.7g 34.9g 3g be served warm
or cold.
t i ● low calorie lt f ●f l

christmas
★★★★★
!
Motorbikefrog

k k en , S es a me & Sob
C h i c al
This soba noodle salad with Japanese flavours and nori sprinkle
is a refreshing alternative to a weeknight stir-fry.
6 (as part of a banquet) 10 mins (+ 4 hours marinating) 20 mins
750g chicken thigh fillets, trimmed, Combine the chicken and yakitori sauce in a large glass or ceramic bowl.
cut into 3cm pieces Cover with plastic wrap and place in the fridge for 2-4 hours to marinate.
125ml (1⁄2 cup) yakitori sauce Meanwhile, place the nori, sesame seeds, chilli and salt in a frying pan.
1 nori sheet, crumbled Cook, stirring, over medium-high heat for 1 minute or until the sesame seeds
2 tbs white sesame seeds are lightly toasted. Transfer to a small bowl.
1-2 tsp dried chilli flakes, to taste Preheat a barbecue grill or chargrill pan on medium-high. Thread the chicken
2 tsp sea salt flakes onto 12 presoaked bamboo skewers. Cook, turning often, for 10 minutes
90g dried soba noodles or until just cooked. Set aside for 5 minutes to rest.
60ml (1⁄4 cup) ponzu sauce Cook noodles in a large saucepan of boiling water following packet directions.
1 small bunch baby broccolini, Use tongs to transfer noodles to a colander, reserving water. Refresh under
trimmed, sliced lengthways cold water. Drain well. Transfer to a bowl. Add 1 tbs ponzu sauce and toss to coat.
100g snow peas, trimmed Add the broccolini to the boiling water. Cook for 2 minutes. Add snow pea,
100g sugar snap peas, trimmed sugar snap pea and edamame. Cook for a further
110g (3 ⁄4 cup) podded 3 minutes. Drain and refresh under cold water. Thinly slice
frozen edamame snow pea.
310g (1 cup) watercress sprigs Arrange noodles, broccolini, snow peas slices, sugar ’
Pickled ginger, to serve snap pea, edamame and watercress on a serving
platter. Drizzle over 1 tbs remaining ponzu sauce. Gently
toss to coat. Top with pickled ginger, skewers and nori
sprinkle. Serve with remaining ponzu sauce. Find yakitori
sauce and
PER SERVE ponzu sauce in the
Asian aisle of
341 13g 3g 27g 26g the supermarket.
t i ● low calorie lt f ●f l

christmas

i
tastes better with

HEINZ BAKED BEANZ
The easy, tasty source of protein

eat real Real food.
STAR BRIGHT melon tree
103
in season
what produce is delicious
BEST OF
DECEMBER
fruit
vegies
herbs
maraschino cherries
104
eat real
MANGO
KNOW-HOW
Mangoes embody the essence
of summer in Australia. The
sweet tropical aroma, vibrant
colour and lick-your-lips
juiciness make them an
all-round favourite. Whether
they’re sliced and added to
a salad, used in dessert such
as pavlova or trifle, halved
and barbecued or eaten
straight from the skin,
mangoes are the go-to fruit
for the sunny season.
choose Fruit that is firm but gives
slightly when touched, with that
distinctive heady, exotic aroma.
store In the fridge for a few days
STYLING DAVID MORGAN, KRISTEN WILSON FOOD PREPARATION MAX ADEY, TRACY RUTHERFORD
once ripe. Never store in plastic.

cook A versatile fruit, it works
well in savoury and sweet dishes.
RECIPE MIRANDA PAYNE PHOTOGRAPHY JEREMY SIMONS, BRETT STEVENS
Try it pureed in chicken curry,

make a salsa for tacos or serve
with black sticky rice.
eat with • coconut • prawns
• fish • salmon • pork • lime
• chicken • chilli

the good side
bowls of goodness
106
107
eat real
summer tomato, herbed feta peach, basil & burrata salad

& rice salad with garlic croutons
serves 6 (as a side) | prep 25 mins (+ 10 mins pickling) serves 6 (as a side) | prep 20 mins (+ cooling) | cooking 10 mins
80g soft feta 200g cherry tomato medley 4 x 38g slices wholegrain cup fresh basil leaves
1 ⁄2
70g (1 ⁄4 cup) natural yoghurt mix, halved sourdough bread 1 tbs extra virgin olive oil
1 tbs chopped fresh basil leaves, 150g cherry truss tomatoes, 1 large garlic clove, halved 1 tbs white balsamic vinegar
plus extra, shredded, to serve halved 1 butter lettuce, leaves separated 1 tbs fresh lemon juice
1 tbs chopped fresh mint leaves, 75g (1 ⁄2 cup) cooked black rice 2 Lebanese cucumbers, cut into 1 small French shallot,
plus extra, shredded, to serve pickled radish thin ribbons finely chopped
1 tbs red wine vinegar 1 tbs red wine vinegar 3 peaches, sliced 150g burrata, drained
1 tbs extra virgin olive oil 1 tsp honey
2 tsp fresh lemon juice 1 ⁄ 2 tsp mustard seeds 1 Preheat oven to 200°C/180°C fan forced. Line a baking tray with
600g large mixed tomatoes, 4 radishes, trimmed, baking paper. Rub bread with cut side of garlic. Tear into bite-sized
sliced thinly sliced pieces, place on prepared tray and lightly spray with oil. Season with
salt. Bake for 8-10 minutes or until golden and crisp. Set aside to cool.
1 To make the pickled radish, combine the vinegar, honey, mustard 2 Arrange lettuce, cucumber, peach and basil in a large serving
seeds and a large pinch of salt in a shallow dish. Add the radish bowl. Whisk together the oil, balsamic, lemon juice and shallot
and stir to coat. Set aside for 10 minutes to pickle. in a small bowl. Scatter over the garlic croutons and top with
2 Combine the feta, yoghurt, basil and mint in a bowl and stir until the burrata. Drizzle over the dressing and serve immediately.
well combined and smooth. Combine the vinegar, oil and lemon PER SERVE • 8g protein • 10.6g fat (4.8g saturated fat) • 17.9g carb
juice in a small bowl. Season. • 4.2g dietary fibre • 210 Cals (877kJ)
3 Arrange the sliced large tomato on a large serving plate. Top

with the halved cherry and truss tomato. Scatter over the black rice.
Dollop with the herbed feta then scatter over the drained pickled
Burrata is fresh cow’s milk
radish, extra basil and mint. Season. Drizzle over the dressing and cheese made from mozzarella
serve immediately.
PER SERVE • 4.6g protein • 6.9g fat (2.9g saturated fat) 12.7g carb
and cream. Buy it at selected
supermarkets and delis.
•
• 2.7g dietary fibre • 140 Cals (585kJ)

carrot & chickpea
salad with honey
coriander dressing
serves prep
cooking
3
Dukkah Crusted Salmon and Peach Summer Salad
n re ien e
Salad Pre-heat oven to 180°C. Combine the Olive oil with 1 tablespoon
of Dukkah and rub onto each side of the salmon fillets (except the
• 1-2 Fresh yellow peaches, sliced
skin side), gently patting to help it stick. Place fillets on a lined
• 1-2 Grilled cobs of corn, sliced baking tray and sprinkle a further 1/2 tablespoon of Dukkah on
• Yellow cherry tomatoes, halved the skin side of each fillet to form a crust whilst baking. Set aside.
• Basil leaves to garnish
Grill the corn on a high heat for 15-20 minutes, turning every
Dressing few minutes. Remove from grill and allow corn to cool before
• 4 tbs Balsamic vinegar cutting from the cob. Set aside.
• ¼ Cup olive oil
Place salmon in the oven and bake for 12-15 minutes, or until
• Sea salt flakes & fresh ground pepper
crust on the skin side is well cooked. Fillets should be firm
• 1 tbs Lemon & Herb Dukkah to the touch when lightly pressed.
Salmon
Meanwhile, combine the tomatoes, peaches and cooled, cut
• 4 Salmon fillets corn into a dish to form the salad. Mix all dressing ingredients
• 3 tbs Lemon & Herb Dukkah well and drizzle through the salad to your liking. Garnish with
• ¼ Cup olive oil basil leaves. Serve the cooked salmon whole on the side, or cut
• Sea salt flakes & ground pepper into bite size pieces and toss gently throughout the salad.
Look for our Dukkah range in the spice aisle of your local supermarket.
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

gluten-free gingerbread puddings with crème anglaise
makes prep cooking
5
3
better-for-you crème anglaise
4
NEXT MONTH
the HEALTHY i�ue!
7-DAY HEALTHY KICKSTART PLAN ICONIC AUSSIE DESSERTS 17-MINUTE MEALS
barbie prawn & chorizo

skewers with
season! quick rice salad
DON’T MISS IT! ON SALE 30 DEC

eat real
HEALTHY
showdown
Louise Keats chooses the healthier options in our monthly food and drink battle.
Lychees have 20 per cent more calories than mango,

mostly due to their natural sweetness (they have over
25 per cent more sugar), as well as a higher protein
vs content. Mangoes have over twice the folate, over
four times the calcium and, unlike lychees, they’re
a good source of betacarotene. Lychees have twice
the vitamin C. In moderation, both are healthy options,
but mangoes edge in front as the winner. Whichever
you choose, go for fresh over tinned. The syrup in
tinned options tends to push the sugars right up.
WINNER: mangoes
Smoked salmon typically has over 2.5 times the calories

of oysters and almost four times the fat – although
with that comes over 1.5 times the healthy omega-3 oysters
fats. Smoked salmon is a better source of protein (over
twice as much) and it has almost twice the potassium.
vs
But oysters, which are like a multivitamin in a shell, smoked salmon
are the overall winner with over twice the magnesium,
over three times the selenium, over 12 times the iron, over
23 times as much calcium, almost 25 times the iodine
and over 50 times as much zinc as smoked salmon.
WINNER: oysters
WORDS LOUISE KEATS PHOTOGRAPHY ALAMY, GETTY IMAGES

Meringue typically has 1.5 times the calories of Christmas
christmas pudding and over twice as much sugar. Pudding has over
seven times the fat, but also 75 per cent more protein, over
pudding 10 times the potassium, 18 times the calcium, and more iron,
vs magnesium and zinc. Gram-for-gram, pudding wins – although
serving size can tip the scales – but dressing up meringue with
fresh fruit to create pavlova helps increase the fibre and
nutrient content of this dessert and can push it in front as the
winner. Go for lower-sugar additions like strawberry, apricot,
rockmelon, passionfruit and peach, with just a little cream.
WINNER: christmas pudding

THE TRUTH ABOUT
HEALTHY EATING
6 episode podcast
TASTE.COM.AU/PODCAST
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tastelife food meets life
gingerbread THONGS
119
find it
LOVEIT
Discover the latest products and supermarket treasures.
FANCY FULL DELVE

Indulge in the sophisticated yoghurt range from Liberté.
There are four enticing tubs to choose from, each with a IN FOR
beanz
silky, decadent texture: Lemon, Vanilla, Blackberry, and
Raspberry & Arabica Coffee. They’re made with full-cream
milk and real fruit, and have no artificial colours or flavours.
FLAVOUR are back
The much-loved pantry staple is
Find the range at Coles for $6. Visit liberteyoghurt.com.au. better than ever – introducing Heinz
Beanz No Added Sugar! The perfect
accompaniment to bacon and eggs,
baked beans can be used in a variety of
dinner dishes too. Heinz has used stevia
extract to sweeten naturally, keeping its
bestseller high in dietary fibre, low in fat
and, as always, a great source of protein.
Available at supermarkets from $1.65.
SUPER SALAD
A new range of salad dressing from Oli & Vine has been crafted to
fancify your salad leaves and roast vegetables. Take your pick from
Rich Balsamic with Turkish Fig and Sweet Honey; Creamy Ranch with
Roasted Garlic and Fragrant Herbs; Sweet Mango with Tropical Coconut
and Infused Chilli; and Smokey Chipotle with Zesty Lime and Fragrant
Herbs. There are no artificial colours or flavours, just lots of salad love!
Available at supermarkets for $5. Check them out at oliandvine.com.au.

taste life
BETTER FOR
YOUR BELLY
From Aussie supplements brand Henry Blooms, bellyUp is
an effervescent bio-fermented probiotic drink that’s great to
offer as an alternative bevvy at your Christmas party. Using
a five-stage fermentation process, the drink can enhance
wellness, is 99 per cent sugar free and contains no alcohol.
There are five flavours: Coconut with Lemon Myrtle;
2.5g Collagen with Superfood Berries; Weight Management
Lemon Flavour; Lychee with Green Tea; and Turmeric
Pineapple Flavour. Find them for $5.50 each at Harris Farm,
Caltex and selected cafes. Visit bellyup.com.au for more.
EYES ON REAL
RECIPES
THE PIES BOT TLED
Spice
COMPILED BY ELIZABETH HAYES. ALL PRICES ARE APPROXIMATE AND A GUIDE ONLY.
up your
life
Marion Grasby, our resident
contributor and creator of Marion’s
Kitchen, has released a range
No Christmas is complete without of original marinades and chilli
a fruit mince pie. A twist on tradition, sauces that draw on the popularity
the fruit in Coles Finest is soaked in of her ‘from scratch’ recipe series
sloe gin for an extravagant edge. with her Mama Noi. With flavours
The pastry is crafted as an all-butter including Thai Spicy Satay;
shortcrust to hold the fruit mince, Balinese Coconut Turmeric; Sticky
which is bursting with intense flavour. Chilli Ginger; Classic Japanese
Make the holiday season a little bit Teriyaki; and Honey Soy Garlic;
sweeter and all the more luxurious. these condiments are all natural,
Available from Coles for just $6. gluten free and in Marion’s
homemade-is-best style. Available
nationwide at Coles for $5.

top drops
Drinks editor Jane Thomson picks and pairs wines for entertaining.
Alkoomi 2017 White Label Vasse Felix 2019 Classic

Shiraz, $18 Dry Rosé, $19
No Aussie Christmas is complete without For festive fare, reach for this crisp, dry rosé.
a shiraz! Cool-climate fruit gives this wine It goes with a whole range of food, and will
soft elegance and liveliness, as well as an refresh the palate and slake thirst. Made in
abundance of red fruit. It won’t overpower a French provincial style, it’s delicately pale
whatever you’re feasting on. A good value pink in colour with a textural savoury core.
PEPPER VIOLET
& SPICE & ROSE
FLAVOUR PETAL
Sticky apple & plum-glazed ham p60 Seafood platter p83
Elderton 2019 Golden Semillon, $27 Arras Brut Elite NV, $48
Luscious desserts and piled-high cheese A Tasmanian sparkling that’s just as
boards will love this dessert wine. It’s made elegant and sophisticated as any French
from semillon grapes that are left to dry on fizz. A blend of pinot noir and chardonnay,
the vine before harvesting to make them it’s captivatingly clear and bright, with an
super concentrated. With apricot, toffee ultra-fine bead and a rich, complex palate
and marmalade, it’s sweet yet fresh. of almond nougat and earthy truffle.
RICH, CHARDY &

LUSCIOUS PINOT NOIR
NECTAR BLEND
Chocolate & cheese platter p84 Antipasto wreath p53

taste life
Q&A we’re here to help

We ask our foodies for their expert tips
and ideas for your Christmas kitchen queries.
Matt Marion Michelle Miranda Louise

Q What’s the trick to Q What sauce should Q How do I roll truffles Q If cream curdles Q Is there a healthy
perfecting pavlova? I serve with cooked without the mess? while beating, can way to still enjoy
Trace the shape of prawns or seafood? Depending on the it be saved? crispy pork crackling?
your pav onto baking I love experimenting type of truffles you There is nothing worse Crackling can be
paper. Place the paper, with lots of different are making, they than beating cream, a health food!
tracing-side down, on condiments for cooked can become messy hoping for pillowy, It’s a source of
a baking tray. Secure seafood at Christmas, business. When making soft clouds to top your collagen, protein and
paper with a dab of but there’s one truffles that are based show-stopping dessert monounsaturated fat.
meringue in each corner. combination I come on just cream and only to realise it has It’s a natural whole
Dollop meringue onto back to time and chocolate, the fridge is curdled and you need food, and I’d hands
the outline and pat down again: spicy Thai-style your best friend. If the to start all over again! down prefer you to
with a wooden spoon. mayo. I prefer the truffle mixture is too Cream curdles when the eat it over anything
I like to add swirls. tangy savouriness soft when you’re ready milk fats in the cream sugary or processed.
Smooth the edges with of Japanese Kewpie to roll, place rough separate from the liquid If you want to cut back
a palette knife using Mayonnaise as a scoops on a baking tray whey. As soon as you on the fat, remove the
upward sweeps if you base. And I mix in as and chill. (This will also see the cream going crackling and return it
want straight sides much Thai hot chilli speed up the whole grainy, turn off the to the oven to render
(otherwise it will bulge a or sriracha sauce as process.) Once firm beaters and add a few off some more of the
little in the middle). Bake I can handle (add they’ll be easier to roll. tablespoons of fresh fat or simply trim some
it low and slow. To finish, the chilli sauce to At this point the scoops cream. Whisk it in very away. And go easy
leave the pav in the taste, of course). Then may still start melting slowly and the fats and on the salt.
switched off oven until I mix through finely as your palms are the whey will amalgamate
cool. This is less about chopped coriander hottest part of your again, resulting in the Crackling
cooking and more about and green shallots, hands. If this happens, smooth whipped cream can be a
drying it out. For a plus a squeeze of lime roll slightly then chill you were after.
chewier pav, take it out juice. It’s an awesome again – I sometimes health food.
FOOD PHOTOGRAPHY ALAMY
straight after cooking. accompaniment for repeat this many times

prawns and grilled to get the perfect round
need a little help? seafood. I also use it shape. If you are short
If you have a question to dress coleslaw or on time, try a truffle
for one of our foodies, spread on sandwiches recipe using cake
send it to tastemag@ stuffed with leftover crumbs. They’re faster
news.com.au. Christmas ham. and easier to make.

What’s new at
this Christmas
Tune into taste.tv for taste.com.au video hints,
tips and tricks. Binge on how-to playlists,
10-minute dinners, recipe ideas and festive hacks.
COB LOAF DIP

We wished upon a star
for the dessert of our
wildest dreams and
It. Came. True. Check
out the video for this
whimsical kids’ (ahem)
strawberry cheesecake
dip in a fairy bread cob
loaf with wafers, rainbow
sour straps and sprinkles.
SLICES ARE
GO-GO-GO
One of this year’s hottest
trends is sweet bakes
and slices. This recipe
quadruples your chances
of likes. Just watch our
step‑by‑step video to
see how to make four
cheesecakes in one!
RULES
The pie maker has stolen
our hearts and yours. The
taste team’s recipes for the
wonder appliance are hot,
such as these four‑ingredient
scones, ready in 8 minutes!
INSTANT
CAKE!
Go to
www.taste.tv
All our favourite

videos, now
in one place
taste life
win it!
CHECK OUT THIS MONTH’S GREAT GIVEAWAYS!
To enter, visit taste.com.au/win.
DRINK
TO THE
PLANET!
Being sustainable doesn’t mean forgoing style.
Made from recycled materials, the reusable
lifestyle range from Frank Green has bold patterns,
bright colours and combines sustainability with
convenience. Valued at $120, this prize includes a
reusable shopping bag, stainless steel straw pack,
ceramic cup and bottle. Everything you need to
love the earth on the go. Visit frankgreen.com.au.
TI E
FOR
WINE
The festive season is upon us, bringing family and friends
over to celebrate, so you can never have too much wine
in the house. Keep it stored in style with the Boa Bottle
Rack. Display up to five of your favourite tipples while
brightening up the kitchen too. This contemporary and
lightweight German design is available in a variety of
vibrant colours. One lucky reader will win this piece,
worth $99.95. For more info, go to optocoonline.com.
A
COOK'S
PRICES CORRECT AT TIME OF PUBLISHING.
Get carving ready with the Work Sharp Culinary E5
Electric Knife Sharpener. It’ll have you slicing and BFF
dicing like a master! This automated electric device
utilises the same flexible sharpening belt technology
used by professional services and manufacturers.
The counter-friendly design offers three sharpening
modes. In just 90 seconds, bring an edge back to the
dullest of blades, so you can breeze through meal prep.
This amazing tool is valued at $499.95. There’s one
up for grabs. Check it out at worksharpculinary.com.

Fill your kitchen with this month’s selection of great products.
For all advertising enquiries, call (02) 8045 4734.
This ground cinnamon has

a mild, sweet and delicate
flavour, just the thing to add
spice to your next cake,
batch of biscuits or sprinkle
The ancient grains in on your morning porridge.
this crispbread pop like See masterfoods.com.au.
corn, resulting in
a crunchy texture and a
Kewpie Mayonnaise is a
they are gluten free and flavoursome and versatile
non GMO, Corn Thins condiment for everything
are the perfect base to from sushi and salmon,
load with your favourite to salads and sandwiches.
toppings, such as Now it’s available with
a hefty dose of sriracha
and honey-dill mustard. chilli sauce in the mix.
Go to cornthins.com. Visit oriental.com.au.
Generous lashings of fruit and Done this? Try Heinz

a rich, velvety texture make Liberté Baked Beanz in a jaffle
yoghurt a pure indulgence. It’s only or add to bolognaise for
nine per cent fat, so you’ll feel great a nutritious and exciting
about every spoonful. Head to twist on a classic family
liberteyoghurt.com.au. meal. Get more recipe
ideas at heinz.com.au.
Christmas isn’t Christmas without

roast pork and crackling. There are Take potatoes to the next
three things you need to ensure that level with Shaker Fries
irresistible crunch: heat, oil and salt. Seasoning. Great on chips,
Scoring and drying the rind is also wedges and roast vegies.
key. For more delicious roast pork Or sprinkle on popcorn!
tips, visit pork.com.au/roast-hints. See masterfoods.com.au.
recipe index
KEY: → quick → easy → healthy → vegetarian → super veg → low calorie → gluten free → low fat → christmas
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 ∙ Carrot & chickpea salad with ∙ Asian-style porchetta ∙ Blackberry & cherry mulled
∙ Antipasto wreath honey coriander dressing 41 wine cheesecake tart 68
53 110 ∙ Barbecue chipotle pork ∙ Fruit mince tart 92
∙ Blackberry & vanilla vodka ∙ Charred sweet potato & corn with fresh cherry salsa ∙ Gingerbread thongs 119
cocktail 86 96 37 ∙ Gluten-free gingerbread
∙ Haloumi & zucchini skewers ∙ Crunchy eggplant schnitzels ∙ Lamb shoulder with fruitcake puddings with crème
80 49 stuffing & almond milk anglaise 114
∙ Herb & caper cream ∙ Easy potstickers 51 potatoes 88 ∙ Halva & choc dates 84
83 ∙ Green goddess salad ∙ Maple bacon-wrapped ∙ Mango & coconut milk
∙ Peachy Aperol spritz punch 50 beef with mustard cake 71
56 ∙ Grilled snow pea & herb stuffing 63 ∙ Mango, raspberry &
∙ Savoury pastry braids sandwiches with ricotta ∙ Sticky apple & plum-glazed gingerbread ice-cream
84 butter & lemon 50 ham 60 pudding 64
∙ Seven-layer Greek dip ∙ Herbed beetroot & fig salad ∙ Sticky balsamic & honey ∙ Maraschino cherries
86 88 lamb with carrot & lentil slaw 104
∙ Smash ’em green fritters ∙ Jewelled pearl couscous- 34 ∙ Peach & almond pavlova
46 stuffed pumpkin trifle 76
∙ Spinach & cheese bonbons 59 ∙ Roast peach, pistachio &
with beetroot chutney ∙ Orange, rocket & blueberry gingerbread roulade 72
57 salad 91 ∙ White chocolate brownie
∙ Star bright melon tree ∙ Peach, basil & burrata salad bars 129
103 with garlic croutons ∙ White Christmas cheesecake
∙ Whipped feta with lemon 109 bliss bowl 20
& honey 80 ∙ Potato salad with sugared
macadamias 62
∙ Summer tomato, herbed SEAFOOD
feta & rice salad ∙ Barbecued prawns with
109 lemongrass & coconut
∙ Sweet potato with black 83
beans, goat’s cheese ∙ Cranberry & dill
& pomegranate gravlax 83 POULTRY
35 ∙ Salmon with sauce ∙ Chicken, sesame & soba
∙ The other, other KFC ravigote 98 yakitori 100
– Korean fried cauliflower ∙ Summer roll prawn bowl ∙ Turkey patties with smashed
49 38 pesto peas 36

happy!
bake me
glam and glitter
white chocolate brownie bars

makes 12 bars | prep | cooking
buttercream icing
1
2
December 2019 129

9-page
feature
WELCOME TO YOUR PLANT-BASED FEAST

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OVER 100 DELICIOUS

PLUS: All the support you need for healthy

The easy, tasty source of protein

ALL YOU NEED FOR CHRIS T AS!

cook it now! christmas

Cheesecake SUMMER ROLL prawn bowl

BLISS BOWL December 2019 December 2019 53

4 taste magazine December 2019

eat real Real food.

December 2019 taste magazine 5

PS Flip the cover! We’re enormously proud of

6 taste magazine December 2019

head of product & strategy Clementine Levingston

(03) 9292 1597 charmaine.wu@news.com.au

awards (07) 3666 6256 tegan.haigh@news.com.au

AUSTRALIAN ADVERTISING – CREATIVE

managing director – News DNA Julian Delany

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For more information, go to taste.com.au/alexaskill

How to: fry eggs

Be ready for summer entertaining no matter the guest

Impress your guests this summer with this easy-to-

NICE AND CREATING

Forget throwing another shrimp on the barbie, with

“December is about those treats you have once

let’s go! white christmas cheesecake bliss bowl

FOOD PREPARATION KATHY KNUDSEN, TRACY RUTHERFORD ILLUSTRATION KAT CHADWICK

RECIPE MICHELLE SOUTHAN PHOTOGRAPHY GUY BAILEY STYLING DAVID MORGAN

20 taste magazine December 2019

cook & win!

December 2019 taste magazine 21

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30 taste magazine December 2019

gift-giving FEAST THE EDIBLE GARDEN

December 2019 taste magazine 31

sweet potato with black beans, goat’s cheese & pomegranate

December 2019 taste magazine 35

turkey patties with smashed pesto peas

36 taste magazine December 2019

summer roll prawn bowl

38 taste magazine December 2019

40 taste magazine December 2019

“This show-stopping crispy crackling

2 fresh coriander roots, chopped steamed greens and rice, if using.

1 To make the spice paste, combine tips!

December 2019 taste magazine 41

mag digital gift

December 2019 taste magazine 45