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.

Fast autumn dinners

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

New cruises 2017

Cue the Champagne.

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.

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.

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.

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.

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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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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At A Glance

Featured in

Jul 2013

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