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.

Homemade lemonade


You'll need

1 litre (4 cups) lemon juice 1.7 kg white sugar 2 lemons, sliced For preparation: a few kaffir lime leaves To serve: still or sparkling mineral water and ice

Method

  • 01
  • To make the lemonade, boil the juice and sugar together. Pour the boiled syrup over the sliced lemons and lime leaves and allow it to steep until it is cool. Chill in the refrigerator until you are ready to make the lemonade. This mix will keep for a week.
  • 02
  • When ready to use, mix one part of syrup to 3 parts still or sparkling mineral water. Plain tap water could certainly be used. Fill a glass with ice and top with the lemonade.

"What's better than homemade lemonade for a picnic? Everyone enjoys it and it is a real thirst quencher. I find offering either lemonade or sparkling mineral water gives guests a choice and the advantage is you can use the sparkling water to mix with your lemonade concentrate." - Serge Dansereau


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Dec 2006

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