Staff picks: Abi’s best recipes

LIESL NICHOLSON, TASTE MANAGING EDITOR

Abi’s recipes always deliver. They look incredible, moreish and are super-easy to make. If a complete #KitchenIdiot like me can do it, then anyone can. Best of all I’m guaranteed to (a) score massive (chocolate) brownie points with my family; (b) totes look the TASTE part when we entertain; and last but not least (c) my Instagram account lurves Abi!

My favourites (if I have to choose) are the milk stout-and-chocolate cake with butterscotch sauce, the baked chocolate pâté, raw cheesecake bars and caramel, peanut butter and chocolate tart.
The last one is MAGICAL – has all my favourite things in it and it’s DEAD easy to make. #KitchenIdiot

AILEEN LAMB, GENERAL MANAGER

My favourite and foolproof recipe is her Asian shortribs in the slow-cooker. Love!

NIKITA BUXTON, EAT OUT WRITER

This Bolognese with gnocchi is the best mince ever. The splatters of oil and tomato on my copy of this recipe are evidence enough.

I bought my very first bottle of sriracha for the spicy sriracha chicken sloppy joes and I haven’t looked back since.

Finally, the gourmet macaroni cheese doesn’t need an explanation. As Abi would say, “It’s insane!”

YVETTE SAMAAI, TASTE SALES MANAGER

My best recipe was actually deconstructed sushi for an advertorial. I’ve always wanted to make my own sushi but never gave it a shot because I thought it was too tricky and would probably end up being a big mess. It was a hit! I loved this recipe because it was quick and easy and as a working mom of two that’s always what I’m looking for… quick, delicious and easy recipes! Another of my favourites is the Mexican tomato sauce! Quick, easy and delicious – and I LOVE Mexican!

KATHARINE JACOBS, EAT OUT ONLINE EDITOR

Apart from the mascarpone and butternut risotto, which is my all-time favourite, I also love the bay leaf kebabs with baked cannellini beans. The cannellini beans are literally baked in cream and garlic and they're so creamy; the marinade for the kebabs – with anchovies – is genius. Sounds odd but I promise the flavours come together really well.

LENÉ ROUX, TASTE ART DIRECTOR

It’s really hard to pick just one, but I loved these sloppy joes when I tasted them on shoot and have made them on a few occasions. It was the first time I used sriracha, so that’s probably why it was an ah-ha moment for me. And they’re also super-easy to make.

I also absolutely love this gluten-free raspberry cake with crème fraîche icing. My aunt is gluten intolerant, so I made this cake for her and it was delicious. I’m definitely making it again!

MICHELLE COBURN, TASTE FEATURES EDITOR

Her choc-fudge layer cake with Rice Krispie clusters has dark chocolate, white chocolate, milk chocolate, espresso, condensed milk … all the good stuff in one “next-level birthday cake”. My mom made it for my sister’s 40th and it was outstanding!

KATE WILSON, TASTE EDITOR

The pork-and-chicken liver meatballs! I didn't think it was possible to make meatballs more delicious than the ones at Polpo, but those were.

AMY EBEDES, TASTE ONLINE EDITOR

Without a doubt, the two best dishes of Abi’s that we’ve eaten in the office are the raw cheesecake bars and the chocolate ice cream, which was basically just chocolate ganache. My favourite dish that I’ve made numerous times is the brined hake with pineapple-and-coconut salsa. The tangy salsa is the perfect companion to hake and it’s a light and delicious dish, perfect for a hot summer’s evening.

ANNETTE KLINGER, TASTE FEATURES WRITER

I first attempted this oxtail recipe with sherry and dried fruit over 10 years ago – I still make it, and everyone always loves it.

ASHRAF BOOLEY, TASTE DIGITAL CONTENT PRODUCER

If you loathe bananas as much as Eat Out’s online ed Katharine Jacobs does, try Abi’s moist banana daiquiri cake with cream cheese icing and white chocolate-coated popcorn – you’ll be converted instantly! I baked this cake for a friend’s 30th birthday and, boy, was it a crowd-pleaser. It’s the moistest cake I’ve ever had, plus the cream cheese icing is good enough to have on its own! Also, one of the best office treats she’s surprised us with is definitely her slow-roasted brisket with barley. Sublime! An absolute must for winter.

LYNDA INGHAM-BROWN, TASTE SENIOR COPY EDITOR

Where to even begin? I must agree with Liesl on that caramel, peanut butter and chocolate tart. I’ve made it for book club and it got such rave reviews I had to email everyone the recipe! My Facebook friends overseas even wanted it! The breakfast sausage tart on the cover of our April 2016 issue was also a winner, as was this creamy mushroom and sausage pasta. I also loved the Italian-style pork belly roasted with verjuice and pears, that crackling! Oh, and that five-ingredient chocolate mousse on the cover of the March 2016 issue was just insane, as Abi would say!

What is your favourite recipe from Abigail? Let us know by commenting below.

Browse her full collection of recipes here.