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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Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

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Blue Nile's Ethiopian eggplant dip

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Choux Patisserie Australia’s best eclair

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Chow-chow


"This preserve is addictive and you'll find it doesn't last long in the fridge," says Wise. It pairs with any meat perfectly, from a roast chicken to a ham sandwich. It's best made a couple of days ahead to allow the flavours to mellow and develop." Makes about 1.5kg.

You'll need

1.2 kg cabbage (about 1 small cabbage), finely shredded on a mandolin 2 tsp each ground turmeric, ground cumin and celery seed Pinch each of ground cloves, ground cinnamon and ground allspice 80 ml (1/3 cup) vegetable oil 2 onions, finely chopped 2 celery stalks, finely chopped 4 long red chillies, thinly sliced 200 ml white vinegar 60 gm brown sugar Small handful of fresh curry leaves 50 gm mustard seeds

Method

  • 01
  • Place cabbage in a large bowl, season lightly with salt, toss to combine and set aside.
  • 02
  • Dry-roast spices, stirring, until fragrant (2-3 minutes), then set aside.
  • 03
  • Heat half the oil in a frying pan over medium-high heat, add onion, celery and chilli, and sauté until tender (4-5 minutes), then add vinegar, sugar, spices and cabbage. Reduce heat to low and simmer until cabbage is tender and liquid has almost completely evaporated (50 minutes to 1 hour).
  • 04
  • Heat remaining oil in a small frying pan over medium-high heat, add curry leaves and mustard seeds and fry until seeds pop (30 seconds). Add to cabbage mixture, season to taste, then transfer to sterile jars, seal and cool to room temperature. Chow-chow will keep refrigerated for up to a month.

At A Glance

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At A Glance

Featured in

Jul 2013

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