3 of our favourite recipes in the August issue

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It’s one thing eating the food that comes out of the TASTE kitchen, but how do the recipes hold up when we take them home to our kitchens? We asked the TASTE team what recipes they’ve been cooking from the latest magazine. This is their feedback.

Heads up! The August issue of TASTE is on sale for one more week. If you spot a copy in store, best you buy it, ASAP!

TASTE August issue

Spanish-style baked cheesecake


“I loved that 1. you can make it ONE bowl, 2. It literally takes less than 40 mins, cooking included, (though you can only eat it the next day) and 3. It is basically the texture of a cheese mousse cake with zero gluten. Inspired.”
– Kate Wilson, editor-in-chief
Find the recipe on page 71 of the August issue.

DIY PORK BELLY RAMEN


“This is one of my favourite ways to make the most of leftover pork belly. It’s super-easy and supercharged with flavour. Ramen for beginners!”
Hannah Lewry, contributing food editor
Find the recipe on page 62 of the August issue.

BBQ charred beef with spicy noodles


“An easy weeknight meal that’s packed with flavour. The macadamia nuts add a wonderful crunch!”
– Amy Ebedes, online editor
Find the recipe on page 125 or get the recipe online here.

Like what you see? Discover more of the August issue here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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