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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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.
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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.
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.
What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.
It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.
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.
This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.
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Thicker, creamier milk, with a more pronounced almond flavour.
Who Anthony Tuong and Vuong Nguyen were looking
for a milk substitute to use in the smoothies they sold at farmers'
markets across Sydney. Unhappy with the long-life almond milks on
the market, they started making their own.
How The milk is made in a similar way to homemade cold-pressed almond milk, says Nguyen. The almonds are soaked in water overnight before being drained, blended with a little water, squeezed, mixed with some sea salt and bottled. The milk is then treated using high-pressure processing, a method of cold pasteurisation that applies extreme pressure to bottled milk - and many other foodstuffs, for that matter - rather than using heat to kill bacteria.
Why Inside Out almond milk doesn't contain the thickeners, preservatives, oils and other additives that might be used in heat-processed products. Tuong says that, at 22 per cent, their milk contains at least double the proportion of almonds found in other brands, which results in a creamier milk with a more pronounced almond flavour. It works nicely with coffee, too. Baristas who have experience using almond milk have been impressed by the results they're getting with Inside Out, says Nguyen. He reckons the milk gives the best frothing result of any almond milk in Australia. It's great in tea and hot chocolate, and Nguyen says it's also good warmed with honey and cinnamon and served over porridge.
Where Inside Out sells for about $7.95 a litre at selected health-food stores and farmers' markets in Sydney.
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