Healthy Eating

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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

The Concrete Kitchen

Danielle Alvarez

Danielle Alvarez

Here's a yarn about a butcher, a chef and a goat.

On Saturday 12 March, Feather and Bone butchery is bringing Sydneysiders a goat-rich day of chopping, cooking and eating with the help of chef Danielle Alvarez of the soon-to-open Fred's (and late of Chez Panisse).

"We're going to combine a bit of what we do with a butchery demonstration and cooking class," says Feather and Bone founder Grant Hilliard. "Danielle's approach is to let the ingredients do the talking and my bent is that way, too."

Guests are invited to bring a friend along to the following five-course feast of house-made charcuterie, charcoal-grilled Piccolo Farm quail with Provençale-style red peppers, and roasted goat saddle (of course) with marinated eggplant.

"It's going to be a big local offering," says Hilliard. "We'll be pouring wines from Sparrow & Vine, beers from Batch Brewery and we're getting handmade recycled furniture from Timbermill just around the corner." 

The goat of the day is a Boer chevon, a premium meat variety, from The Gourmet Goat Lady at Buena Vista Farm in central New South Wales.

"Goats have a bad reputation because of the variety in quality," says Hilliard. "Most of the controls that exist around other livestock aren't enforced so you could be buying anything."

Meanwhile, stay tuned for the next chapter.

"We're hoping to do this as a monthly chef series," says Hilliard.

The Concrete Kitchen, 12 March, 2pm-11pm, Feather and Bone, unit 8, 10-14 Lilian Fowler Pl, Marrickville, NSW, featherandbone.com.au. Tickets are $450 including single admission to the butchery demo and cooking class and double entry to the feast.

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