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.

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.

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.

Ord River chickpeas

Abundant West Australian sunshine plus healthy water reserves equals some of the nation's plumpest and tastiest chickpeas.

Who The Ord River runs through the east Kimberley, carrying 2500 gigalitres of water to the ocean daily during the wet season's storms. The construction of dams in the 1960s and '70s has enabled local farmers to use this rainfall to irrigate their land.

How Chickpeas were first planted in the Ord River Irrigation Area in 1985. Seeds are sown in May, at the beginning of the dry season, and harvested in October, before the return of the rains. Each year, the Ord River District Co-operative processes 1000 tonnes of Kimberley Large kabuli chickpeas, a variety developed by the state agricultural department that consistently yields larger peas than the Macarena kabuli and the other main chickpea type, the desi, grown elsewhere in Australia.

Why The area's moisture-retaining Cununurra clay soil is another plus for a thirsty crop such as chickpeas. With plenty of sunshine during the growing season, Ord farmers are able to harvest a larger pea that performs well for both taste and build. "They're just as good as Spanish chickpeas I've cooked with," says chef Frank Camorra, an admirer of the Ord River product since the earliest days of his Melbourne restaurant, MoVida. "They've got a great nutty flavour, stay plump and soft like a pillow and they keep their shape."

Where Ord River chickpeas are available in bulk from markets and continental delis throughout Australia.

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Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
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20.03.2017
Eight recipes from Flour and Stone
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A homage to classic 1970s recipes
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