Healthy Eating

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Fast autumn dinners

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

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Roast scallops, avocado purée and seaweed


"This is the essence of freshness and simplicity," says Fassnidge. "Look for great Australian fresh scallops."

You'll need

2½ tbsp olive oil 16 seasonal sustainable live scallops, such as Hervey Bay scallops, freshly shucked, cleaned, left on the half shell (see note) 20 gm piece horseradish, finely grated Finely grated rind of 1 lemon   Pickled seaweed 200 ml white wine vinegar 100 gm caster sugar ½ cinnamon quill 1 star anise 2 black peppercorns 50 gm dried wakame (see note)   Avocado purée 3 avocados 50 ml buttermilk Juice of 1 lemon Pinch each of smoked paprika and cayenne pepper 1 tsp finely grated lemon rind

Method

  • 01
  • For pickled seaweed, bring all ingredients (except wakame) and 300ml water to the boil, then remove from heat. Place wakame in a heatproof non-reactive bowl. Pour over hot vinegar mixture. Cool, then refrigerate until required. Remove wakame from liquid, thinly slice and season to taste with salt before serving.
  • 02
  • For avocado purée, process avocado, buttermilk, lemon juice, paprika, cayenne, rind and a large pinch of salt in a blender until smooth. Check seasoning and refrigerate until required.
  • 03
  • Preheat grill on medium heat. Splash olive oil over each scallop, then grill until half-cooked (2-3 minutes). Serve warm, topped with shredded pickled seaweed, avocado purée, grated horseradish and lemon rind.
Note Freshly shucked scallops can be ordered from a good fishmonger. Dried wakame is available from Asian grocers. 

At A Glance

  • Serves 4 - 8 people
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At A Glance

  • Serves 4 - 8 people

Drink Suggestion

2007 Tyrrell’s “Belford” Semillon.

Featured in

Nov 2013

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