The June issue of TASTE Magazine has landed and we have to admit that we’re smitten!
This “upside down” crispy roast pork with tamarind curry graces the cover. Roasting the belly skin side down for the first 45 minutes is our new favourite way to crisping up pork crackling. Get the recipe here.
Every globetrotting food nerd knows the best way to taste the soul of a city is on its streets. The June issue of taste celebrates global flavours with a host of recipes – and a few secret shortcuts – that will take you to fabulous destinations with all of the flavour and none of the jetlag.
Take your dad to the dark side this Father’s Day with next-level smoky flavours. Push trout, steak and root veg right over the edge, past done, and into blackened territory. And don’t pass over the homemade marshmallows. We absolutely guarantee that they’ll steal the show.
Batten down the hatches and embrace winter in all her glory with warm puddings. In the search for the ultimate oozy, boozy baked pudding starring coffee and citrus, we created Amarula-and-coffee pudding, lemon ice-cream slice cake, lemon curd bread-and-butter pudding and more.
This and much, much more in the June issue of TASTE – on sale now!
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