Chelsea Winter has come a long way since her MasterChef New Zealand days, blossoming into a beloved culinary author with six cookbooks under her belt. Her latest, Tasty, showcases her evolution as a creative cook, offering fresh spins on classic comfort food. While Tasty is plant-based at its heart, Winter includes dairy and meat variations for flexibility, plus tips for allergen alternatives. Winter has also ditched refined sugars in favour of less processed alternatives. Want vegan brownies or buttercream with no sugar? No problem. Winter has found innovative ways to make it work.
This sleek looking book is the kind of cookbook I typically avoid: often prioritising looks over substance. But Winter proved that I shouldn’t judge a book by its Instagram-able cover.
Every recipe I made was a mouth-watering delight. The tofu noodles were so flavourful that I’ve repurposed the sauce in other dishes. The cheesy burritos, chermoula, pumpkin and spinach pasta, were big hits with my family. The banana blueberry muffins were especially irresistible, and I regretted not making a double batch.
My only gripe is the long ingredient lists and somewhat wordy instructions, which felt overwhelming for an everyday cookbook. However, once I started cooking, I found the steps simpler than they first appeared, making the lengthy ingredient lists less of an issue.
Overall, Tasty lives up to its name. With inventive, adaptable recipes and thoughtful considerations for different dietary needs, Chelsea Winter has created a cookbook that is a solid pick for anyone craving hearty, nostalgic meals, promising dishes that are, indeed, always tasty.
Reviewed by Heather Morcom
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