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.

What seafood holds up the best in braises, soups and stews?

Orzo alla marinara (seafood and barley stew)

Orzo alla marinara (seafood and barley stew)

John Susman from Fishtales gives us his tips to sailing the high seas of seafood cooking.

What seafood holds up the best in braises, soups and stews, John?

The key to getting the most out of your seafood in winter warmer-type dishes is to consider the preparation in several different stages.

Prepare the base of your dish first using the shells, frames and heads of crustaceans and fish.

Roast them with your core vegetables and when they're nicely browned and aromatic, add wine and water to quickly cook out their flavour. Once cooked (it will take less than an hour), all that's required is to push the lot through a food mill and strain.

This base can now be used to cook pulses, grains, pasta or other root vegetables. Next step is to add the prepared seafood. Oily fish such as mackerel, tuna and salmon work especially well in wet preparations. Have the fishmonger cut a classic tronçon or cutlet; the centre bone will hold the flesh together and also add great flavour. Blue eye, hapuku and snapper are also great, but be sure to choose thick cuts and leave the skin on - when cooked gently, it will go silky smooth and turn up the flavour dial. Prawns, bugs, crab and lobster all work especially well, too, but warm crustaceans through gently to avoid toughening the delicate meat.

Try our crab recipes.

Mussels, oysters and clams can be popped in at the last minute - their brininess is like self-seasoning. Seafood loves fresh herbs and lemon juice to finish, too. It'll add sunshine to even the darkest day.

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