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.

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.

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.

New cruises 2017

Cue the Champagne.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Hyderabadi chicken biryani


"This is richer and spicier than the biryani I grew up with," says D'Sylva, "and has complex layers of spice flavour." Begin this recipe a day ahead to marinate the chicken.

You'll need

2 tbsp sweet paprika 1 tbsp each black peppercorns, coriander seeds and cumin seeds 2 tsp each ground turmeric and chilli powder 3 cardamom pods, bruised 3 dried red banana chillies, coarsely broken 2 cloves ½ cinnamon quill ½ tsp finely grated nutmeg 3 star anise 3 fresh bay leaves 3 garlic cloves, coarsely chopped 2 tsp coarsely grated ginger 220 ml vegetable oil, plus 1 tbsp extra 1 Spanish onion, thinly sliced 400 gm plain yoghurt ½ cup each coarsely chopped mint and coriander 1 long green chilli, finely chopped 1.5 kg skinless chicken thigh on the bone 80 gm butter, coarsely chopped 500 gm aged sella rice (see note) 50 ml milk ½ tsp saffron threads To serve: fried shallots, coriander and lemon wedges

Method

  • 01
  • Dry-roast paprika, peppercorns, coriander seeds, cumin seeds, turmeric, chilli powder, cardamom pods, red chillies, cloves, cinnamon, nutmeg, 2 star anise and 2 bay leaves in a frying pan until fragrant and toasted (2-3 minutes). Finely grind in a spice grinder or mortar and pestle and set aside.
  • 02
  • Pound garlic and ginger with a mortar and pestle to a smooth paste (adding a little water to loosen if necessary) and set aside.
  • 03
  • Heat oil in a saucepan over medium-high heat, add onion and stir occasionally, until golden (6-8 minutes). Transfer to a large bowl, add yoghurt, mint, coriander, green chilli, spice mix and ginger-garlic paste, season to taste with sea salt and mix to combine. Add chicken, coat well in the marinade, then cover and refrigerate overnight to marinate.
  • 04
  • Heat 30gm butter and extra oil in a saucepan over medium-high heat, add rice, remaining bay leaf and remaining star anise, and stir until fragrant (1-2 minutes). Add enough cold water to cover by 2cm, then add salt to taste (it should taste salty). Bring to the boil, then strain immediately and set aside.
  • 05
  • Spread chicken and marinade in an even layer in a large casserole, spread rice evenly over the top. Stir milk and remaining butter in a small saucepan over medium heat until butter melts, add saffron and stir occasionally until infused. Pour over rice, cover with foil then a lid, and cook over low heat until chicken is cooked through and rice is tender (45 minutes to 1 hour). Remove from heat and stand, covered, for 15 minutes. Remove chicken, shred meat, then return to casserole, combine with rice and sauce, and season to taste. Serve hot scattered with fried shallots and coriander, with lemon wedges for squeezing.

Note Sella rice is an aged, unpolished long-grain basmati rice available from Indian grocers; or substitute regular basmati rice.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Vadiaperti Coda di Volpe 2009 Campania.

Featured in

Sep 2013

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