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.

New cruises 2017

Cue the Champagne.

1980s recipes

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Pimped Fizz


You'll need

5 tbsp raspberry sorbet, thawed to a slushy consistency (see note) 60 ml Plymouth Gin 250 ml Piper-Heidsieck Cuvée Brut or Rosé Sauvage Pieces of lemon rind removed with a peeler   Mint syrup 30 gm caster sugar 1 mint leaf, finely chopped

Method

  • 01
  • For mint syrup, combine caster sugar, mint leaves and 30ml cold water in a bowl and stand until sugar dissolves (2-2½ hours). Makes 50ml.
  • 02
  • Combine sorbet, 30ml mint syrup and gin in a 1 litre carafe and stir through 100ml Champagne. Let the froth settle and slowly top with remaining Champagne (See note). Be patient with the speed at which you pour so you don’t lose the precious bubbles. Pour into Champagne flutes or saucers and squeeze lemon zest over the drinks for a heady citrus aroma (discard zests).
Note Raspberry sorbet is available from fine food stores and gelaterie. Alternatively, place 30ml raspberry mixture in the base of each flute and pour the remaining Champagne slowly over the back of a spoon for the visual effect… tricky but very impressive.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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