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.

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.

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.

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.

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.

Salty almond caramel


This is far and away the most popular ice-cream in the shop. Creamy, salty and nutty, its success is really no surprise. Without the additions, the ice-cream makes a great vanilla base, through which you could fold any of your favourite toppings, cake scraps or crisp bits.

You'll need

200 ml pouring cream 300 ml milk 1 vanilla bean, split, seeds scraped 6 egg yolks 120 gm caster sugar ½ quantity of salty caramel (see salty caramel recipe) 1 quantity of caramelised nuts (see caramelised nuts recipe), made using almonds

Method

  • 01
  • Put the cream, milk and vanilla bean and seeds in a saucepan. Heat gently until the mixture comes to a simmer, then remove from the heat and leave to infuse for 30 minutes.
  • 02
  • Return the pan to medium-high heat. Mix the egg yolks and sugar together in a bowl, but do not over-aerate. Add the egg yolk mixture to the pan and stir until the mixture coats the back of a spoon (83C on a sugar thermometer). Pass the mixture through a fine sieve, into a bowl set over ice. Once the mixture has chilled, churn in your ice-cream machine as per the manufacturer’s instructions. As soon as the ice-cream is ready in the machine, fold the salty caramel and almonds through, making sure to leave some chunks, so that when it comes to the eating, it’ll be like finding pots of gold in your ice-cream. The ice-cream will keep in the freezer for up to 4 weeks.

Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


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Sep 2014

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