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.

Custard tart


Such a simple dessert, but many people believe a good egg custard is the measure of a truly good chef. This tart is best served the day it is made.

You'll need

350 gm plain flour 125 gm caster sugar 160 gm unsalted butter, coarsely chopped and slightly softened 3 egg yolks   Custard 15 egg yolks 170 gm caster sugar 1 litre heavy cream (45% milk fat) ½ tsp freshly grated nutmeg To serve: pure icing sugar and a few mint sprigs

Method

  • 01
  • Sieve flour and sugar together into a large bowl and slowly rub in butter to form a mixture resembling breadcrumbs. Add egg yolks and continue mixing until dough comes together and is smooth. Shape it into a ball, cover in plastic wrap and leave it to rest in the fridge for 1 hour, or until needed.
  • 02
  • Meanwhile, to make the custard, beat egg yolks and sugar in a bowl until smooth. Add cream and whisk together, then pass through a fine sieve and set aside until needed.
  • 03
  • Preheat oven to 180C. Roll out the pastry until quite thin and use it to line a 25cm-diameter, 5cm-deep tart ring. Blind bake tart in oven until pastry is golden and crisp (about 30 minutes). Allow to cool and remove paper and weights. Reduce oven temperature to 120C.
  • 04
  • Remove any bubbles that have formed on the surface of custard mixture. Pour mixture into tart case and lightly scatter nutmeg over top. Place in oven and cook for 1 hour 25 minutes, or until the custard has set all the way through. Remove from oven and allow to cool completely at room temperature.
  • 05
  • Using a hot knife, cut tart in quarters, then cut each quarter in half. Dust with a little icing sugar and garnish with mint sprigs, if using.

Note This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2008

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