Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Book talk: Moving Out...Eating In

We ask Moving Out...Eating In author Elizabeth Hewson why we should buy her book.

GT: Why should we buy your book?
EH: I've written this book about my moving-out-of-home experience for my fellow peers [twenty-somethings who are moving away from home for the first time]. It features more than 100 approachable, vibrant and affordable recipes organised into chapters to reflect the lifestyle that we lead. It's a book that understands that one night we might be eating alone and the next we might suddenly be feeding a group of six. It's a book that understands that, for us, ingredients need to be readily available and affordable as well as delicious. It's a book that doesn't require prior kitchen knowledge, and can just be picked up and cooked from.

Where's the easiest place to start?
I'd start by having a read of the first chapter. By stocking up on the basics - in your kitchen and pantry - you'll find it easy to whip up a meal for yourself, a partner or a bunch of friends in minutes. It's also an economical way to shop.

What if we're looking for a challenge? What's the toughest recipe?
To be honest, all the recipes are pretty straightforward. Some recipes may look long, but this is purely because I'm talking you through the steps. Don't confuse this with complicated. I wanted the book to be like a friend was reading the recipe out to you. I wanted to explain why you are doing certain steps. I think this is the best way to learn. But toughest? Well, I wouldn't say it's tough, but the dumplings do take some patience. Folding them up can be fiddly, but the end result is well worth it.

Do we need any special gear or ingredients to make the most of the book?
At the start of each recipe I mention if any specific equipment is required. All ingredients are easily accessible, but I would recommend growing your own herbs. I use fresh herbs a lot throughout the book, and buying them from the supermarket can get expensive and they tend not to last long. Also, I know some kitchen purists will cringe but a food processor is a handy appliance to have. It's a huge time-saver, and when you're starting out in the kitchen, short cuts can make all the difference. There's no need to buy a big, expensive one - the smaller ones are far cheaper and do the job just fine. I use mine to grate, pulse and combine. It's super-handy when a large amount of chopping is involved.

What's the best thing about the book?
There is a picture for every single recipe. Oh, and the hot chocolate and marshmallow tart with a Tim Tam crust, or the apple fumble - half fool, half crumble. I like to have fun with my recipe names.

Any last thoughts to get your book over the line?
I have some really good-looking friends that feature in the book. And a cute puppy named Pablo Escobark.

Moving Out… Eating In by Elizabeth Hewson was photographed by Michael Wee (Roc-Hin Pty Ltd, $34.95, pbk).


 

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