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.

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.

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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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

Blue swimmer crab bisque


You'll need

1 kg blue swimmer (manna) crabs (about 3) 1 tbsp olive oil 1 small onion, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 1 each of thyme and flat-leaf parsley sprigs 1 fresh bay leaf 1 tbsp tomato purée 60 ml Cognac 200 ml dry white wine 2 litres (8 cups) fish stock or water 190 ml pouring cream To serve: Pernod

Method

  • 01
  • Lift triangular flap underneath crab to remove, then discard top shell. Rinse crab under cold water and remove and discard dead man’s fingers. Remove meat from claws and refrigerate until required.
  • 02
  • Heat olive oil in a large saucepan over medium heat, sweat onion, carrot and celery, stirring occasionally, until soft (4-6 minutes), add herbs and whole crabs, and cook, crushing shells with a heavy wooden spoon, until shells turn orange (5-6 minutes). Add tomato purée and Cognac, then tilt pan to catch flame and ignite Cognac (use a match if not cooking over a flame). When flame dies off, add white wine and cook until almost reduced (5-7 minutes), add fish stock, bring to the boil and simmer over low heat until richly flavoured (25-30 minutes). Season to taste, strain through a fine sieve into a clean pan (discard solids), bring to the boil and cook over high heat, skimming frequently, until reduced by a third (30 minutes). Makes 1 litre.
  • 03
  • Meanwhile, whisk 90ml cream until soft peaks form and reserve. Add remaining cream to crab stock and cook over medium-high heat until slightly thickened (8-10 minutes), then whisk in whipped cream until soup becomes frothy and add crab claw meat. Pour a dash of Pernod into each serving bowl, ladle in soup and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

White from the Southern Rhône Valley – something with texture and weight but savoury and not too fruity.

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