Meet the foodies at the Taste table.
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!