After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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This ultra-simple sandwich is our take on the signature served at Hong Kong's Australia Dairy Company. Shaved leg ham would add another dimension, as would toasting one side of the bread slices, but we love the simplicity of this straight-up version. It's definitely a case of a dish being greater than the sum of its parts.
These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
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A North Sea-focused restaurant from Rene Redzepi and Thorsten Schmidt has opened on the original Noma site.
Looking back over the 20 years you've now been in
business, Phillippa, what've been the biggest
When we started in 1994 there weren't a lot of specialist bakeries. Now the bread industry is so much bigger, and even supermarkets are beginning to make things like sourdoughs.
What's the essence of Phillippa's?
We're based around traditional recipes and natural ingredients with the aim to get products that have a distinctive flavour and texture. We also don't take a commercial approach; we use good chocolate, butter not margarine, and no artificial ingredients at all.
What do you love baking most at home?
I love to make a Roman artichoke pie or even some cheese sourdough biscuits (there's three different recipes in my new book) that are perfect with a few glasses of wine at the end of the day; they're an ideal savoury snack before dinner.
What's your number-one tip for us home bakers?
When you're making bread, introduce steam into the oven to help develop a lovely crust. The key is throwing some ice cubes into the bottom of the oven to create steam as they melt. You also need to have your oven really well heated; you can turn it down as soon as you put the bread in, but having it very hot first counteracts the hot air that leaves when you open the door.
Phillippa's, 1030 High St, Armadale, Vic, (03) 9576 2020.
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