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.

Prawn, chicken and wing bean salad


"This Vietnamese-inspired dish is one I've been making for years," says D'Sylva. "I included it at Tonka as a contrast to the heavier, spicier dishes."

You'll need

400 ml coconut milk 1 skinless chicken breast fillet 300 gm wing beans (see note), trimmed, strings removed 80 ml (1/3 cup) lime juice 2 tbsp fish sauce 2 tbsp coconut cream 1 heaped tbsp roasted chilli powder 1 tbsp finely ground roasted peanuts 1 tsp shaved light palm sugar 1 each long green and long red chilli, thinly sliced 250 gm peeled cooked prawns, halved 5 coriander sprigs, torn 5 mint sprigs, torn To serve: fried shallots, roasted coconut flakes and lime wedges

Method

  • 01
  • Combine coconut milk, chicken and 400ml water in a saucepan and bring to the simmer over medium-high heat. Remove and stand until cooled to room temperature. Drain (discard liquid), shred meat and refrigerate until required.
  • 02
  • Blanch wing beans until bright green (1-2 minutes), then drain, refresh, drain again, thinly slice and set aside.
  • 03
  • Combine lime juice, fish sauce, coconut cream, chilli powder, peanut, palm sugar and chillies in a large bowl. Add chicken, prawns, beans and herbs, and toss. Serve scattered with fried shallots and coconut flakes, with lime wedges for squeezing.

Note Wing beans are available from select greengrocers, but you can also use French beans.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Heymann-Löwenstein ‘Schiefferterrasen’ Riesling 2011 Mosel.

Featured in

Sep 2013

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