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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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

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.

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.

The cheat: frozen peas

We've all heard nostalgic stories from chefs who've been inspired to cook by time they spent at nanna's knee podding peas. And while it's a nice picture viewed through rose-coloured glasses, who, we have to ask, bothers podding peas any more?

Although we're normally the first to advocate a "fresh is best" approach, when a frozen ingredient is superior it makes sense to use it. Of course, if you happen to grow peas yourself, nothing beats them straight from the vine (they're so tender and sweet you could probably eat the pods, too), but for most of us that's simply not an option.

Peas have a high sugar content that, once picked, quickly converts to starch, so when you buy peas in the pod, they often have a floury texture. It's a better bet, then, to buy frozen peas, which have been snap-frozen at the source, and retain their sweet flavour and delicate texture. The fact it's a more convenient option is simply a bonus and means you have the fresh flavour of spring at your fingertips all year round.

Pea, leek and chorizo frittata
Serves 4 (pictured)
Preheat oven to 180C. Heat 50ml olive oil in a large ovenproof frying pan over medium heat, add 2 thinly sliced leeks and 2 finely chopped garlic cloves and stir occasionally until tender (3-4 minutes). Add 2 thickly sliced chorizo and stir to colour slightly (1-2 minutes). Lightly whisk 8 eggs in a bowl, add a generous handful each of coarsely chopped flat-leaf parsley and mint, season to taste, stir to combine and add to pan. Add 120gm defrosted frozen peas and 60gm coarsely crumbled Manchego. Bake until just set (20-25 minutes) and serve hot with lemon wedges.

Pea and fennel soup
Serves 4
Heat 40ml olive oil in a saucepan over medium heat, add 1 thinly sliced onion, 2 thinly sliced baby fennel bulbs and 2 finely chopped garlic cloves and stir occasionally until very tender (8-10 minutes). Add 1 litre chicken stock and bring to the boil. Add 1kg frozen peas, season to taste and return to the boil. Add 1 cup firmly packed baby spinach and ½ cup firmly packed mint, stir to wilt, remove from heat and purée with a hand-held blender. Add juice of 1 lemon, or to taste. Serve hot scattered with marinated feta.

Pea, lemon and ricotta spaghetti
Serves 4
Cook 350gm dried spaghetti in a large saucepan of well-salted boiling water until al dente, adding 180gm frozen peas in the last minute of cooking (5-6 minutes). Drain, reserving 2 tbsp cooking water, then return pasta and reserved cooking water to pan. Meanwhile, heat 50ml olive oil in a separate saucepan, add ½ thinly sliced Spanish onion, 2 finely chopped garlic cloves and 1 tsp dried chilli flakes and stir occasionally until tender (4-5 minutes). Add finely grated rind and juice of 2 lemons, a generous handful of coarsely chopped mint. Toss through spaghetti with plenty of finely grated parmesan, season to taste and serve hot topped with crumbled firm ricotta.

Mushy peas
Serves 4 as a side
Heat 20gm butter in a saucepan over medium heat, add 3 thinly sliced golden shallots and 1 finely chopped garlic clove and stir occasionally until tender (3-4 minutes). Add 300ml chicken stock, reduce by half, then add 400gm defrosted frozen peas. Bring to the boil, season to taste, then process in a food processor with 50gm diced butter. Serve hot with roast chicken or lamb.

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