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.

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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Blue swimmer crab, almond and preserved apple


You'll need

4 large uncooked blue swimmer crabs (400gm each) or 200gm freshly cooked crab meat 250 gm white sugar 2 tsp citric acid 1 pink lady apple To serve: sheep sorrel or French sorrel (see note)   Almond milk 250 gm blanched almonds

Method

  • 01
  • Preheat a steamer oven to 100% steam (or set a steamer basket over a saucepan of boiling water and bring to full steam). Clean crabs by removing top shell, then removing gills (“dead man’s fingers”) and brown meat. Split each crab into 4 and crack large claws for even cooking. Steam crabs until just cooked through (10-12 minutes). Cool immediately in freezer (30-40 minutes), but do not allow to freeze. Pick crab meat from shells, placing it in a bowl over ice as you go. Be sure not to waste any of the sweet leg meat. Refrigerate until required.
  • 02
  • Combine sugar, citric acid and 500ml water in a small rondeau or small shallow-sided saucepan and stir over low heat to dissolve sugar. Peel quarter and core apple, and add to sugar solution, cover with a piece of baking paper and weight with a small plate to keep apple submerged. Poach over low heat at 70C-80C until apple is tender and almost falling apart (3-4 hours). Remove from syrup and dry in full sun until semi-dry (3-4 hours).
  • 03
  • For almond milk, preheat oven to 180C. Roast 50gm almonds on a baking tray until light golden (8-10 minutes). Cool slightly, then blend with remaining almonds and 250ml water to a smooth purée. Wet a clean tea towel, wring it dry, place almond pulp in tea towel and squeeze liquid into a bowl over ice (discard solids). You should yield about 150ml thick milk. Refrigerate to chill (30-40 minutes).
  • 04
  • Scatter cold crab in serving bowls or on plates and drizzle with almond milk (about 2 tbsp per portion). Cut apples into 1cm dice and place 5 pieces around each plate on top of crab. Scatter with sorrel and serve.

Note Ryan Squires uses sheep sorrel, but you can substitute French sorrel, which is available from plant nurseries.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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