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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Caponata


"How often is it that a vegetable dish has its own name? The one that springs to mind as being a perfect accompaniment to any Italian meal is the humble caponata, a Sicilian dish of eggplant cooked with capers and vinegar," says Evans. "It marries so well with a simple piece of steamed or grilled seafood, poultry, game or meat (lamb, beef and pork). My advice is to make a big batch and serve it throughout the week. It's also delicious served on top of fried eggs."

You'll need

40 gm (1/4 cup) pine nuts 210 ml macadamia oil 2 large eggplants (about 480gm each), cut into 2cm dice 1 onion, cut into 1cm dice 1 celery stalk, cut into 1cm dice 2 garlic cloves, crushed 1 red capsicum, seeded, cut into 1cm dice 4 Roma tomatoes, cut into 1cm dice 80 gm pitted Kalamata olives, halved 1 tbsp honey 60 ml (1/4 cup) extra-virgin olive oil 60 ml (1/4 cup) red wine vinegar 35 gm (1/4 cup) salted baby capers, rinsed and drained 2 tbsp dried currants Finely grated rind of ½ orange To serve: coarsely chopped flat-leaf parsley and basil

Method

  • 01
  • Preheat oven to 180C. Roast pine nuts on an oven tray in a single layer, stirring occasionally, until golden (8-10 minutes). Set aside.
  • 02
  • Heat 180ml macadamia oil in a large frying pan over medium-high heat until hot, then fry eggplant in batches, stirring occasionally, until golden (6-7 minutes). Remove with a slotted spoon and drain on paper towels.
  • 03
  • Heat remaining macadamia oil in a separate frying pan over medium heat, add onion and celery, and stir occasionally until light golden (4-5 minutes). Add garlic and stir until fragrant (1 minute), then reduce heat to low, add capsicum, tomatoes, olives and honey, and stir occasionally until tomatoes soften (15 minutes). Remove from heat, then add extra-virgin olive oil, vinegar, capers, currants, rind, eggplant and pine nuts, and stir gently to combine. Season to taste and serve warm or at room temperature, scattered with parsley and basil.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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