This simple gingerbread men recipe is both fun and easy to make, and, what's more, the kids will love them. It's not hard to see why this impressive yet simple gingerbread men recipe (otherwise known as gingerbread cookies) has become so popular - each time our team has tested this easy gingerbread recipe, the consistency has been consistently perfect! It's no wonder more than 350 people have given this recipe 5 stars.Whether you make these sweet little guys as gifts, or just bake and decorate gingerbread for a fun activity, you're bound to love the gently spiced, satisfying results. (You can watch our handy video to see the gingerbread making in action!).What's the secret for how to make the best gingerbread dough?Partly the secret is patience: it's really important to allow 30 minutes resting time before getting into the cookie cutting. Another good idea is to let the gingerbread cookies cool before decorating. A hot gingerbread man will mean your icing and decorations could melt and slide off the cookie.We have so many fun recipes that start with gingerbread, if you're feeling creative and want to ramp up the Christmas cooking (including the gingerbread martini).Additional recipe notes by Sonya Gellert - Food Writer and Recipes Editor
There are few shared party foods that have the luring appeal of a cob loaf. A freshly baked, carved cob loaf filled with a molten, cheesy savoury filling and a golden top, ready to dip, sends party guests into a zombie-like frenzy toward the snack table. A cob loaf challenges will power and brings people together. And thanks to a recent resurgence in its popularity, the cob loaf has become a hallmark of Australian get-togethers. Not sure what to bring to your next gathering or serve at a backyard do? Try out this ever-popular cheese and bacon cob loaf by taste member, 'dakky.' As one reviewer of this creamy cob loaf recipe has suggested, once you put this impressive-looking cob loaf out, you'll soon be only, 'left with crumbs.'What are the most popular cob loaf fillings?Though this is one of our all-time favourite savoury cob loaf filling recipes (and Australia's favourite!) taste.com.au is home to a staggeringly large collection of cobs! From the classic spinach-filled cob loaf, to the sweet cob loaf varieties: if you can dream it, we can cob it. We also have great ideas for mini cob loaf recipes.Key cob loaf ingredients unpackedCob loaf: fresh is best when choosing the edible vessel for your dip. You want a cob that has a nice sturdy crust to bear the weight of its delicious filling, but we want to avoid stale and chewy loaves.Bacon: bacon rashers do a lot of the heavy lifting when it comes to imparting flavour in this loaf. But, if you’re looking for a vegetarian alternative, you could add a sprinkle of ‘bacon bits’ (which are soy-based) to your cob.Chives: these powerful little greens bring a vibrant bite to this cob recipe. If you can’t get your hands on chives, you can use spring onions instead.Dairy: we use a rich, creamy combination of cream cheese, cream, sour cream and grated cheddar cheese to build our cob loaf dip. Trust us when we say, every one of these ingredients plays a delicious role in this ultimate dip.This was originally a taste.com.au member recipe, and has now been tried, tested and adapted.Additional recipe notes by Sonya Gellert - Food Writer and Recipe TesterHow to make this cob loaf: get the full recipe below
With three distinct layers, this stunning rocky road would make the perfect festive treat - both as a dessert or an edible gift. If you want to ramp up the Christmas factor, throw in some red Smarties and you are good to go! (By the way, we'll be making this all year long, it's just too good not to.)
You're going to need a large pot and a sturdy appetite for this dish, because we think this might be our best potato salad recipe ever.Pass the potato salad! I love a flavourful, creamy potato salad recipe. And, based on your salad recipe searches on taste.com.au, we know our community of cooks love to make a potato salad recipe too. With that in mind, I have a feeling you're going to want to recreate this one on repeat.What makes this potato salad so good?Who doesn't love a good old-fashioned creamy potato salad recipe arriving on the table at a barbecue? We think the creaminess is key to the success of this recipe. Although you can use mayonnaise, yoghurt or sour cream as your potato salad dressing (or any combo) we can't look past good ol' mayo. We've added a bit of vinegar too, to give it a bit of acidity.Best-ever potato salad ingredientsBoiled egg: I think a boiled-egg-topped potato salad recipe is the ultimate Aussie side dish: it's easy, creamy and always a crowd-pleaser. Boiled eggs bring protein and moreish flavour to this classic side.Best-ever dressing: apple cider vinegar and mayonnaise form a formidable duo that bring creaminess and tanginess to this delicious dish.Fried bacon and crispy onions:another dynamic pairing, fried bacon and crispy onions provide varied texture and an umami hit that complete this well-rounded salad.Gherkins:crispy, juicy and green, this sweet and sour ingredient packs a powerful punch and is a pleasant surprise in this much-loved recipe. And, spring onions also bring a little extra greenery to the plate.Potatoes:choosing the right potatoes is an important factor. We use nicola potatoes, which are ideal for potato salad. You can read more about that in our recipe notes below the recipe.Whether you're making a midweek dinner, or making an impressive potato salad to take to a BBQ or Christmas lunch, we have a recipe for every occasion.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterMake this classic potato salad: full recipe below
Taste member 'katebatty' shares her very popular homemade sausage rolls recipe. There are few things greater than golden brown sausage rolls encased in flaky puff pastry, especially when accompanied by tomato sauce or a tomato relish. We love sausage rolls. Whenever sausage rolls are present at a picnic or gathering, our willpower is put to the test.What makes these sausage rolls recipe the ‘best-ever’?It all starts with the choice of meat filling. The combination of veal, pork and sausage meat is what makes these sausage rolls extra juicy, flavour-packed and moist.Sausage rolls: the secret ingredientsWorcestershire sauce:when added to the sausage meat mixture, this clever ingredient brings a welcomed dose of umami-rich flavour to these rolls.Tomato sauce:sweet, salty and tangy, tomato sauce packs a powerful punch.Garlic, onion and herbs:together, the supergroup that is garlic, red onion, brown onion and parsley form a wonderful flavour base that makes these sausage rolls hard to resist!Carrots:bulking up the filling while also bringing their signature earthy sweetness (and nutrients!) to the mix, this hidden vegie is a smart, kid-friend and budget-friendly addition that rounds out our sausage rolls.These sausage rolls are a cinch to make, just mix all ingredients in a bowl and you’re ready to roll! Of course, a swathing of egg wash over the puff pastry makes for a crisp, flaky finish and a very good sausage roll.Once you've added the egg wash (just lightly brush it over the unbaked sausage roll tops), you can always sprinkle on some poppy seeds or sesame seeds to finish.These sausage rolls are a favourite among the taste.com.au team, and our members are raving about them too. One reviewer even said "they are the best sausage rolls I have ever tasted". Have these morsels of flakey deliciousness ready to bake and serve at any moment. They can be frozen for up to one month, just place puff pastry wrapped unbaked sausage rolls between sheets of non-stick baking paper, in a single layer, and store in an airtight container. And, you can make them into mini sausage rolls for the ideal party food offering or afternoon treat.And, while you're baking, why not whip up a golden batch of these cheesy vegetarian sausage rolls, or these lamb and harissa sausage rolls.This was originally ataste.com.au member recipe, and has now been tried, tested and adapted.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterHow to make our sausage rolls: full recipe below
The age-old question, ‘who created the pavlova recipe?’ is one that causes tension between Australians and New Zealanders. The classic pavlova recipe, complete with its crispy meringue, made from egg whites, and whipped cream topping, is beloved by both nations.Where did the pavlova recipe originate?National pride aside though, both Aussies and Kiwis can agree that this meringue-based dessert is an iconic showstopper at every event. We can all agree that the pavlova recipe was named after the Russian ballerina, Anna Pavlova, who visited both countries in the 1920s. The story in New Zealand says that the chef behind the pavlova recipe claimed inspiration from her tutu - and we can see why - that egg whites and sugar meringue topped with whipped cream is as fluffy as a tutu.How do you make the best pavlova possible?Pavlova is notorious for frightening even the most well-seasoned bakers (what with the separating egg yolks from egg whites, hoping to see stiff peaks form and nailing the meringue mixture!), but with our best pavlova recipe you can expect a crisp meringue shell and soft, fluffy marshmallow centre every time.However, if you do come into strife, our food editors have answered every pavlova question you could imagine below in our recipe notes.Top with whipped cream with its beautiful soft peaks, fresh fruit (fresh berries work well) piled high, and icing sugar (or confectioner's sugar, for those in the US wanting to have a crack at antipodean dessert cuisine) form the perfect show-stopping masterpiece on a cake stand. You could also add a drizzle of lemon curd, if you fancy it. Serve this classic pavlova recipe with whipped cream cold, or at room temperature (if it's not too hot a day - you don't want that whipped cream to topple).Key pavlova ingredientsEggs: it takes 6 eggs to create this cloud-like pavlova and it's important that they're at room temperature before you cook with them. Cold eggs take much longer to beat, which means you can risk over-beating your mixture and winding up with a less-than-fluffy meringue that is likely to collapse.Sugar:we use both caster sugar and icing sugar in this classic pavlova recipe, which are incorporated into the eggs until they're dissolved (and no longer have any gritty texture).Cornflour and white vinegar: for those new to making pavlova, these might seem like odd additions, but both cornflour and white vinegar are used as stabilising ingredients to keep the egg mixture standing.Vanilla extract:aside from being structurally sound and fluffy (no simple feat!) your meringue should taste great too, which is why we bring vanilla extract into the fold.We're all for getting creative with our pavlova recipes, be it a rocky road pavlova, pavlova trifle, or an espresso martini pavlova. We even have an air fryer pavlova recipe. And, check out our collection of pavlova recipes to impress.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterHow to make our perfect pavlova: full recipe below
If, like me, you think shortbread should be sweet butter with only enough flour to just hold it together, then this is the recipe for you. The secret to the success of our traditional shortbread recipe is the addition of rice flour. While some shortbread recipes use only plain flour, by adding rice flour you get a crisper, almost sandy - in a good way – biscuit. While shortbread can be cut into squares, rectangles or rounds, our traditional shortbread recipe is shaped as petticoat tails, a name attributed by Mary Queen of Scots, who thought the pretty curved triangles resembled petticoats. When shortbread was first devised butter was expensive, so it was a treat designated for special occasions. With fresh butter now readily available and this recipe in hand, you can have this glorious buttery sweet on tap all year around.
Here's an easy Christmas cracker trivia question for you: what do you get when you combine gently salted biscuits with a layer of dreamy caramel toffee, a covering of decadent chocolate and a sprinkling of M&M’s? Our best-ever Christmas crack that is near-impossible to resist!Easy to make and easy to eat, the only difficult thing about this recipe is keeping any leftovers! If you love this simple Christmas treat, you might like to mix things up and try our fairy bread Christmas crack, our Caramilk Christmas crack, or our white Christmas crack.
Nothing beats a no-bake Christmas treat, especially when a muffin pan is involved. This white Christmas recipe is made by melting condensed milk, butter and white chocolate in a pan and then adding all those traditional white Christmas ingredients - and some vibrant raspberry lollies, because why not? If you prefer, you can make them smaller in patty pans or mini muffin tins – but maybe this is one of those times where bigger is better! This recipe requires 2 hours and 30 minutes refrigeration so make sure you make it ahead of time.
Serve the ultimate Christmas dessert with this decadent rocky road cheesecake. Best of all - no-baking is required!
This is a Christmas slice of your dreams - creamy, crunchy and lightly spiced. (It also contains a whole bar of Caramilk!) Serve it as an easy, make-ahead dessert with some seasonal fruit, or just sneak a piece with your morning coffee.
Complete your feast with Curtis Stone's charred corn salad topped with a creamy lime dressing, paprika, spring onions and fresh coriander.
This Christmas pavlova trifle is an absolute showstopper. Be prepared for it to be gobbled up!
With the crunch of rice bubbles and sweet pop of cherries all bound together in a creamy white chocolate, our favourite white Christmas recipe is a no-bake, one bowl wonder.Let’s face it, here in Australia no matter how much dreaming we do we’re never going to have a snowy white Christmas. Never to be defeated, we created our own way of celebrating the frosty weather with our Northern Hemisphere friends.Why is this such a great white Christmas recipe?The thing that sets our favourite white Christmas recipe apart from the others is that we use white chocolate to bind the mixture together. Original recipes use copha which is a hydrogenated fat made from coconut oil. While there was always a block in our fridge growing up – after all you never know when you’re going to make a batch of chocolate crackles, it has fallen out of favour in recent years. The white chocolate makes a lovely substitute and you still get that wonderful coconut flavour from the desiccated coconut.White Christmas makes a great edible gift. Simply wrap in cellophane and tie with a ribbon or place in a decorative box.Other edible Christmas gifts include shortbread, rocky road, caramel fudge and nougat.Additional recipe notes by Alison Adams - Food Writer and Recipe Tester.
Our favourite drink combined with our favourite festive treat - it really is set to be the best Christmas ever! This recipe uses store-bought cakes and few supermarket ingredients so it’s incredibly easy to make, just make sure you start it ahead of serving because it does require some refrigeration time. We think they’ll make the perfect adults-only edible gift.
