New Idea Food 2602

In this issue, our wonderful line-up of recipes celebrates the essence of summer – fresh, seasonal ingredients, lighter meals and big, vibrant flavours. These dishes make it easy to enjoy the summer season and stay organised as you ease back into the weekly routine. Whether you’re cooking a relaxed family dinner or hosting friends for a long, warm evening, these dependable dishes always deliver – helping you stretch your budget, minimise waste and maximise flavour. Inside, you’ll find fresh inspiration for mains, sides, snacks and more: from speedy six-ingredient wonders to backyard barbecue favourites, clever dinners that transform into next-day lunches and lunchbox treats that make weekdays feel a little brighter. We’re also shining a spotlight on the beloved pistachio spread, plus a show-stopping selection of desserts for every kind…

RaspberryTopped Chocolate Mousse SERVES 6PREP & COOK 30 MINS 180g block dark cooking chocolate, broken into pieces, plus extra, grated, to decorate2 eggs, separated300ml tub thickened cream, plus extra, whipped, to serve1 tsp vanilla extract1 tbsp icing sugar mixtureFresh raspberries, to decorate 1 Place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove. Stand for about 10 mins, until slightly cooled. Stir in egg yolks (mixture will be very thick). Add 2 tbsp boiling water. Stir briskly until mixture is smooth and glossy. Cool 2 Beat cream and vanilla in small bowl of an electric mixer until firm peaks form. Using a wire whisk, fold into chocolate mixture in two batches. 3 Beat egg whites and icing sugar in same, clean bowl of electric mixer until soft…

GO FISH Sydney’s iconic Fish Market is getting a stylish new harbourside home! Shaping up to be the waterfront destination of the summer, from January 19, seafood lovers can dive into a fresh era at Blackwattle Bay where more than 40 retailers will dish up everything from luxe South-East Asian plates and world-class gelato to deli treats, bakery classics and fresh local fish. Behind-the-scenes tours and hands-on masterclasses will take this all-in-one-food hub to the next level – the future is here! For more info, head to sydneyfishmarket.com.au Scoop, Smile, Repeat As if you needed an excuse to treat yourself this summer – Bulla has added two new decadent tubs to their much-loved ice-cream rotation. From indulgent Pistachio Raspberry to dreamy Salted Caramel with Speculoos Biscuits, these new releases are…

Pistachio and Coconut Cookies MAKES 18PREP & COOK 45 MINS 60g butter, softened½ cup pistachio spread1 tsp vanilla extract⅓ cup caster sugar1 egg1 cup plain flour¼ tsp bicarbonate of soda1 cup shredded coconut125g white choc melts, melted½ cup pistachios, finely chopped 1 Grease two large oven trays. Line with baking paper. 2 Beat butter, pistachio spread, sugar and vanilla in small bowl of an electric mixer until smooth and creamy. Beat in egg. Sift flour and soda over mixture. Add coconut. Stir until well combined. 3 Roll heaped tablespoons of mixture into balls. Place about 5cm apart on prepared trays. Gently press with fingertips to flatten slightly. 4 Cook in a 160C preheated oven for 12-15 mins, until light golden around edges. Remove. Cool on trays. 5 Spoon chocolate into a snap-lock…

Biscoff Weet-Bix Slice SERVES 15PREP & COOK 35 MINS 100g butter2 tbsp Smooth Biscoff spread¾ cup self-raising flour1 tbsp cocoa powder2 Weet-Bix, crushed½ cup shredded coconut, plus extra to decorate⅓ cup firmly packed brown sugar ICING ¾ cup icing sugar mixture1 tbsp cocoa powder⅓ cup Smooth Biscoff spread 1 Grease a shallow 19cm square cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges. 2 Melt butter in a heatproof bowl in microwave on High for 1 min. Stir in Biscoff until smooth. 3 Sift flour and cocoa into a medium bowl. Stir in Weet-Bix, coconut and sugar. Add butter mixture. Stir until well combined. Press mixture firmly over base of prepared pan. 4 Cook in a 170C preheated oven for 15 mins or until firm to touch. Set…

Malteser Caramel Ice-Cream Loaf SERVES 10-12PREP & COOK 30 MINS 100g Biscoff biscuits2 litres vanilla ice-cream⅔ cup caramel spread2 x 130g packets Gold Maltesers150g Caramilk chocolate, melted5 white chocolate stars (see tip) 1 Grease a 13cm x 24cm x 7cm-deep large loaf pan. Line base and sides with baking paper, extending paper 10cm over each side. Reserve 2 biscuits for decorating. Coarsely chop remaining biscuits. 2 Stand ice-cream at room temperature for 10 mins to soften slightly. Scoop into a large bowl. Stir in half the caramel, until combined. 3 Reserve 1 packet of Maltesers for decorating. Gently fold remaining Maltesers and chopped biscuits through ice-cream. Drizzle over remaining caramel. Using a large metal spoon, cut through a few times to create a ripple effect. Spoon ice-cream into prepared pan. Smooth top. Cover with…