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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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.

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.

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.

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.

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.

Korean miso soup with oyster cream (doenjang guk)


"This chicken and anchovy broth is our base stock at Moon Park," says Ben Sears. "It has nice depth and savouriness and is complementary to Korean flavours. The cream and chive raft is a straight lift from Chui Lee Luk's smoked salmon consommé at Claude's."

You'll need

100 gm pearl barley 90 gm (¼ cup) doenjang (soy bean paste) To serve: lemon juice, sesame oil and finely chopped chives   Korean broth 1 kg chicken wings 1 small piece of konbu Thinly peeled rind of 1 lemon 1 fresh bay leaf and 1 large thyme sprig 5 garlic cloves, bruised 30 gm ginger, thinly sliced 20 gm dried pollock 10 gm dried Korean anchovies 100 ml Korean soy sauce   Oyster cream 4 Sydney rock oysters, freshly shucked 100 ml thickened cream 1 tsp Japanese white soy sauce, or Korean soy sauce, or to taste

Method

  • 01
  • For Korean broth, bring ingredients and 3 litres water to the boil in a stockpot, skim, reduce heat to low and simmer until well flavoured (2 hours). Strain through a fine sieve and set aside.
  • 02
  • Meanwhile, cook barley in a saucepan of boiling water until tender (20-25 minutes). Drain and set aside.
  • 03
  • For oyster cream, process oysters and cream in a blender until just smooth, then pass through a fine sieve into a bowl. Whip to soft peaks and season with white soy sauce.
  • 04
  • Bring 800ml stock to the boil (the remainder can be frozen up to 3 months). Add barley and doenjang, and season with lemon juice and salt to taste. Divide among bowls, spoon oyster cream over to cover and top with a few drops of sesame oil and chopped chives.

At A Glance

  • Serves 4 - 6 people
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Recipe collections

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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2012 Hervé Villemade Domaine du Moulin Cheverny.

Featured in

Jul 2014

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