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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Fast autumn dinners

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

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.

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.

All Star Yum Cha

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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

The producers: Winnow Chocolates

Artisan chocolates dotted with 24-carat gold leaf? 'Tis the season, after all.

WHO Chocolatier Amanda McKeith started Winnow Chocolates in 2013. These days she crafts everything from brittle bars of white chocolate with Turkish delight or summer berries to dark chocolate-dipped oranges in her small kitchen in Sydney's Waterloo.

HOW Winnow Chocolates are made using the traditional French method of hand-tempering on marble, which gives them their unique shine and snap. "This technique has become something of a lost art, with machine-based tempering the preferred method for chocolate companies these days," says McKeith. The marble, together with the constant movement of a palette knife and scraper, reduces the temperature. "It works to re-crystallise the chocolate, allowing it to be moulded".

WHAT McKeith uses an organic Belgian couverture as the base. "The chocolate doesn't contain any vegetable fats, artificial preservatives or additives, so what you're tasting is real chocolate," she says. The tempered chocolate is then combined with dried fruit, nuts and spices that have been sourced from local producers.

WHERE Exclusively from winnowchocolates.com.

Clockwise from bottom left: milk chocolate salted caramel cubes and dark chocolate golden honeycomb cubes, $39.95 per box (pictured); salted caramel balls, $13.50 per bag; candied orange slices with gold leaf, $24.95 per box; assorted brittle, $8.95 per bag.

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