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.

Fig, honey, almond and chocolate strudel


"Try to buy fresh fillo as opposed to frozen," says Brigitte Hafner. "I like to use a local handmade fillo pastry that I buy from a Turkish deli, but any good Greek deli should stock a good brand, such as Antoniou." If you can't find chilled fillo, defrost frozen fillo in the fridge before use.

You'll need

250 gm dried figs 100 ml Marsala or another sweet fortified wine such as tawny or sweet apera 150 gm almonds, coarsely chopped 75 gm (½ cup) raisins 75 gm dark chocolate buttons (53% cocoa solids) Finely grated rind of 1 lemon 1 tsp ground cinnamon Pinch of allspice 175 gm (½ cup) honey 10 sheets of fillo pastry 150 gm butter, melted For dusting: pure icing sugar or snow sugar

Method

  • 01
  • Place figs and enough water to cover in a saucepan over medium-high heat and bring to the boil. Remove from heat and set aside until the figs become plump (about 10 minutes). Meanwhile, combine Marsala, almonds, raisins, chocolate, lemon rind, cinnamon and allspice in a bowl and set aside. Drain figs (discard liquid), dice into 5mm pieces, add to Marsala mixture and stir to combine. Warm honey in a small saucepan over medium heat until a thin runny consistency (1-2 minutes), pour over fig mixture, stir with a wooden spoon to combine and set aside.
  • 02
  • Preheat oven to 170C. Place a single pastry sheet on a work surface and brush with a little melted butter. Place another pastry sheet on top and brush again with butter. Repeat until you have 5 layers of pastry. Spread half the fig mixture across the centre of the pastry, roll pastry into a long cylinder and fold ends under to seal. Place on a large oven tray greased and lined with baking paper. Repeat with remaining pastry sheets, butter and fig mixture. Bake until golden brown (25 minutes). Dust with icing sugar and serve warm.

At A Glance

  • Serves 12 - 14 people
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At A Glance

  • Serves 12 - 14 people

Drink Suggestion

Young Rutherglen topaque.

Featured in

Jul 2013

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