who’s cook­ing

Meet the food­ies at the Taste ta­ble.

taste.com.au - - CONTENTS -


Matt Pre­ston and Michelle Southan have taken all the great el­e­ments of a clas­sic Cae­sar salad and turned them into bite-sized Cae­sar Let­tuce Cups, p82. They’re quick, fuss-free and per­fect for a week­end bar­be­cue or to serve with evening drinks.


Our gor­geous cover recipe this month is Louise Keats’ As­para­gus & Baby Beet Quiche, p14. Make the pas­try and prep the veg ahead for an easy week­night din­ner that’ll knock your fam­ily’s socks off. It’s also the per­fect crowd-pleaser for a long, lazy lunch.


Learn the se­cret to crispy, crunchy tem­pura with Michelle Southan’s sim­ple step-by-step guide. En­joy Prawn & Veg­etable Tem­pura, p110, as a starter with dip­ping sauce or serve it up for din­ner with steamed rice or udon noo­dle soup.


Give fin­ger food fu­sion a try with Mar­ion Grasby’s Hot & Sour Salmon Won­ton Tostadas, p80. They can be prepped ahead or whipped up in just 30 min­utes on the day. Our top tip? They’re so tasty you may need to make more than one batch!


Eat­ing your daily serve of ve­g­ies just got eas­ier with nutri­tion­ist Chrissy Freer’s fast veg­e­tar­ian recipes, p46. They’re packed with fresh, clean flavours, colourful veg and per­fectly balanced to keep you feel­ing sat­is­fied and full of en­ergy.


Save time and money with de­li­cious 5-in­gre­di­ent din­ners, p56, from Mi­randa Payne. They’re guar­an­teed to be­come reg­u­lar faves – both to cook and to eat. From vegie-laden fried rice to a twist on car­bonara, you’ll be get­ting high fives all round!

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