Healthy Eating

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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.

New cruises 2017

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

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.

Zucchini pancake (hobak jeon)


"Zucchini pancake isn't common in Korea," says Eun Hee An. "Normally this would be made with batons of spring onion, but my grandmother, Young Son Be, replaces the spring onion with zucchini and I prefer it that way. She's a great cook, and growing up with her taught me a lot about traditional Korean cooking. We use her kimchi recipes at Moon Park."

You'll need

1 kg black mussels, scrubbed 3 large zucchini (about 770gm) 225 gm (1½ cups) plain flour 1 garlic clove, crushed 1 bunch Chinese chives, finely chopped 1 tsp gochugaru (dried chilli flakes) For shallow frying: grapeseed oil

Method

  • 01
  • Heat a large saucepan until hot, add mussels with 100ml hot water, cover with a lid and cook, removing mussels with tongs as they open (2-3 minutes). Strain pan juice through a fine sieve, reserving 350ml and ensuring there’s no shell or grit. Remove mussels from shells, de-beard and coarsely chop the mussel meat, then refrigerate the juice and chopped meat separately.
  • 02
  • Coarsely grate zucchini into a bowl, add 1 tsp salt, toss to coat and stand for 10 minutes, then rinse off the salt and squeeze out as much water as you can. Combine zucchini with the mussel meat, mussel juice, flour, garlic, chives and gochugaru and refrigerate until required (this can be refrigerated a day ahead).
  • 03
  • Heat enough grapeseed oil in a non-stick frying pan over medium heat to just cover the base (about 5mm deep). Add a third of the batter, spread out to a thickness of roughly 1cm and fry until base is crisp (5-7 minutes), then carefully flip it and cook until the pancake is crisp and cooked through (4-6 minutes). Repeat with remaining batter. Transfer pancakes to plates, cut into bite-size pieces and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

The Slint Vineyard 2013 Ochota Barrels Chardonnay or Korean moonbaesool soju.

Featured in

Jul 2014

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