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.

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.

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Cue the Champagne.

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.

All Star Yum Cha

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German cherry streusel


"This is a very simple cake to whip up at short notice, and it's nice to eat warm with a dollop of cream," says Brigitte Hafner. "I find European brands of morello cherries best because they're not overly sweet. It's also really delicious if you substitute fresh plums when they're in season - Angelina Burdett plums being the best, I find."

You'll need

680 gm jarred pitted morello cherries, strained, juice and cherries reserved separately 60 gm caster sugar 30 gm cornflour   Streusel 150 gm (1 cup) plain flour 100 gm caster sugar 100 gm chilled butter Finely grated rind of 1 lemon   Cinnamon sugar 1½ tbsp caster sugar ½ tsp ground cinnamon   Sweet pastry 250 gm (1 1/3 cups) self-raising flour 150 gm chilled butter, coarsely chopped 75 gm caster sugar 1 egg, lightly whisked 1 tsp vanilla bean paste

Method

  • 01
  • Preheat oven to 170C. Place cherry juice, sugar and cornflour in a saucepan over medium-high heat and bring to the boil, stirring continuously, then whisk until mixture thickens (2-3 minutes). Stir in cherries, remove from heat, cover tightly with plastic wrap and set aside to cool.
  • 02
  • For streusel, process ingredients in a food processor until coarse breadcrumbs form. Transfer to a bowl, bring mixture together with fingers to form large lumps about the size of your thumbnail, then set aside.
  • 03
  • For cinnamon sugar, combine ingredients in a bowl and set aside.
  • 04
  • For sweet pastry, process flour, butter, sugar and a pinch of salt in a food processor until the mixture resembles coarse breadcrumbs. With the processor running, add egg and vanilla, process until the dough just starts to come together, turn onto a lightly floured surface, knead until smooth and roll out to fit the base of a 20cm x 30cm slice tin lined with baking paper. Top with cherry mixture then streusel and bake until golden (40 minutes). Dust with cinnamon sugar and serve.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Sweet fizzy pink Brachetto.

Featured in

Jul 2013

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