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.

How to pack seafood for short trips

John Susman

John Susman

How can I pack seafood to take to the beach house this Easter?
Every minute fresh seafood is exposed to temperatures greater than 4C reduces its shelf life by an hour. Speak to your fishmonger in advance and ask for the freshest fish. Don't be committed to a particular species, especially if it's wild; work your recipe around the fish, not the other way around. Although it means a little more work, the ultimate way to transport fresh fish is whole - scales on, guts in. But if you want to do the prep before heading off, again, ask your fishmonger for the freshest fish, have them dry-fillet it and then wrap it tightly in Go-Between freezer film, before vacuum-sealing it or wrapping it tightly in plastic wrap; the freezer film will prevent the fillets from sweating. Either way, the fish should be buried in a plastic bag of ice sprinkled with sea salt. Wrap this parcel in a blanket of newspaper, then pack it in an Esky with ice bricks. This will give you a good six-hour headstart on any temperature abuse. Top-notch frozen seafood is also a good option; the key is thawing it slowly in the fridge, ideally in a sealed container with a cake rack or drip tray keeping the seafood up off the base.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. Check out our How-To section for more expert advice.

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