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.

First bite

The first spell of brisk weather sends me into my kitchen, eager to fill the house with warmth and delicious smells. I like to celebrate the change in season and produce by spending an entire day preparing for a long Sunday lunch with friends. Even wine takes on a renewed appeal; at last, a deep hearty red makes sense.

It's about this time of year that my Uncle Wilfried appears with a big box of apples from his property in Victoria's Strzelecki Ranges. A cross between the Granny Smith and the golden delicious, these apples are beautiful to eat and especially good for baking. I am prompted to hunt through my old recipes, searching for different ways of cooking with these gorgeous apples. They'll spend weeks perfuming my kitchen until I've worked my way through them.

I also enjoy buying up bags of Cox's orange pippin and reinette apples from the farmers' markets - since they appear only briefly and are the finest apples for baking - as well as some of the lesser-known varieties that make particularly good eating, such as the Rome beauty, the Mutsu and Gravenstein.

Throughout most of the year, particularly in the summer months, I see the same old apple varieties sitting on the supermarket shelves, having been in cold storage for who knows how long. I confess, I don't get very excited about them. It's difficult to believe that the 2000 varieties of interesting and wonderful apples that have come to Australia have been ruthlessly culled to a mere four in general production.

In contrast, when apples arrive in the markets in the peak of their season, freshly picked, they are quite simply stunning. And now there's even greater choice in varieties that come from orchards still producing heirloom apples. So right now, I am really inspired to bake with apples, whether it's a simple apple tea cake with cinnamon and walnuts, or one of my favourite apple cakes from an old Joël Robuchon recipe.

Robuchon's recipe calls for lightly caramelised Cox's orange pippins with sugar, butter and almond flakes, covered with a batter enriched with crème fraîche. It's essentially an upside-down cake - the apples are all golden and gooey, and you top them with a syrup made with a splash of Calvados. It's well worth hunting down the recipe because it's one of those incredibly simple yet entirely delicious and satisfying desserts, especially if eaten while still warm with homemade crème Anglaise.

I also like to make spiced apple fritters for a Sunday afternoon treat. I spice the apple slices in either an eau de vie of prunes, a Poire Williams, or the Spanish liqueur Anís del Mono, allowing them to soak up the liqueur for at least an hour before coating them lightly in batter. For the batter, I use 2 eggs, 110gm caster sugar, 125ml milk, 60ml extra-virgin olive oil, 225gm self-raising flour. Then I dip the scented apple slices in the batter and shallow-fry them in a combination of olive oil and butter. They come out all puffy and golden-brown and are just perfect eaten with nothing more than a sprinkling of caster sugar.

There is a beautiful German apple cake I make that always reminds me of my mother. I remember her stretching the strudel pastry out over the dining table until it was so thin you could see her hands through it. Shop-bought filo just cannot compare with a homemade strudel pastry, which, when turned into freshly baked apple strudel with vanilla ice-cream, is a delicious winter dessert.

When I have a surplus of apples, I like to make an apple compote. This can be as simple as throwing peeled, cored and quartered apples in a pot to simmer with some sugar, a cinnamon quill and a little water and lemon juice, or it can be a little more refined if I want to use it as a dessert. Then I make a poaching syrup of 1 part sugar to 1 part water with a little lemon rind, a cinnamon quill, 3 cloves and a vanilla bean. Bring this to the boil, then add peeled, cored and quartered apples. Simmer gently, topped with baking paper and a saucer to weight the fruit, until the apples are only just soft. Remove from the heat immediately and cool. Refrain from stirring unless you want your poached apples to become a purée. This is the perfect filling for crêpes, sprinkled with icing sugar, or for the bottom of a rice pudding. It also makes a delicious partner to roast game or pork. At Easter, for example, I served a roast goose and the soft-poached apples were perfect with the rich, fragrant red meat.

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