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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

What is aquafaba?

Detou's vegan basil-almond meringue with aquafaba

Detou's vegan basil-almond meringue with aquafaba

Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?   

It looks like something you might chuck down the sink. But aquafaba - the murky liquid left over after cooking legumes such as chickpeas and beans - is growing in popularity as a vegan-friendly egg substitute in recipes ranging from mousse and meringues to mayonnaise and beyond.

Its name is a mash-up of the Latin word for water (aqua) and bean (faba). You can use the fluid drained from canned chickpeas (salt and sugar contents vary, so read the labels first), but Brisbane chef Damon Amos says it's worth cooking pulses from scratch to retain better control. "Reduce the cooking liquid by half, let it settle overnight and then use the clear fluid which sits on top, discarding any sediment below," he says.

Amos has been experimenting in the run-up to opening Detour, his new vegan-leaning restaurant in Woolloongabba. "We've been playing with a vegan basil-almond meringue dessert," he says. For the meringue, he reduces the leftover liquid with a sugar syrup to stabilise it, then uses an almond cream to mask any lingering bean or chickpea notes.

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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
13.03.2017
What is teff and how should you use it?
13.03.2017
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