After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.
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These fluted French doughnuts are made from a choux-like pastry dough, giving them a light, airy texture. Crullers are best eaten the same day they're made.
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Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
"This is my favourite dessert. It's an original creation that I first made about three years ago. The flavours change with the seasons; sometimes I make a white peach or a mulberry version, but guava is my favourite. Strawberry guavas have a deep pink flesh and an exotic, intoxicating scent. The combination of the fool, the granita and the ice-cream-filled poached meringue is a textural treat. Coating the snow egg in a maltose biscuit adds another dimension - as you crack through the toffee biscuit it gives way to the soft meringue filled with the custard apple ice-cream. This dessert is incredibly refreshing and, for me, everything a dessert should be."
Note Liquid maltose is available from Asian supermarkets and specialty food shops such as The Essential Ingredient. Hemisphere silicone moulds are available from specialist kitchenware suppliers such as Chefs' Warehouse. Recipe and images from Quay: Food Inspired by Nature ($95, hbk) by Peter Gilmore, with photography by Anson Smart, to be published in October 2010 by Murdoch Books. This recipe has been reproduced with minor Gourmet Traveller style changes.
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