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.

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.

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.

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.

Seafood platters

John Susman

John Susman

Is there still a place for the classic French-style seafood platter?

My word, yes. I think the plateau de fruits de mer should be Australia's national dish. It's a bit of a luxury but, hey, this isn't a feed for Tuesday night. This is something to cry over, laugh over and share with friends, loved ones or prospective financiers. To me, nothing says celebration more than a feed that includes leaving a mess of shells, a mountain of lemon wedges, a decent jug of cocktail sauce, and demands a cracking chilled, crisp dry white wine. The classic seafood platter is a thing of absolute indulgence.

It should have a sense of abundance and a wide variety of all things from the briny and enough of everything for everyone - it's truly about excess. The best seafood platters aren't confined to a tight specification, but are rather the seasonal high-water mark of what's in the fish markets right now. In spring I would want to include Queensland spanner crab and South Australian blue swimmer crab, Tasmanian or South Australian Pacific oysters and Sydney rock oysters from the north coast of New South Wales. Let's tie on our bibs and hop to it: it's a cracking time to get cracking. Boom-tish.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

Illustration Lauren Haire

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