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.

Crab omelette


You'll need

2 uncooked blue swimmer crabs (about 350gm each) 100 ml grapeseed oil, plus extra for wiping pan 2 tbsp tomato paste 1 tsp ground coriander 1 tsp caster sugar 1 cup coriander, leaves reserved separately from stems and roots, roots scraped 375 ml (1½ cups) dry white wine 150 gm butter, diced 1 tsp lemon juice 12 eggs 2 long red chillies, thinly sliced diagonally

Method

  • 01
  • To prepare crabs, remove and discard tail flap, remove top shell (reserve), and remove and discard gills (“dead man’s fingers”). Crack legs and remove meat from legs and body. Reserve meat and shells separately.
  • 02
  • Place a large casserole over high heat, add oil and crab shells and cook, stirring occasionally, until red and fragrant (3-5 minutes). Add tomato paste, ground coriander and sugar and stir to combine. Add coriander stems and roots and stir until fragrant (2 minutes). Add white wine and boil until almost evaporated (6-8 minutes), then add 1 litre water, bring to the boil, reduce heat to medium and simmer until infused (20 minutes). Strain stock into a clean saucepan (discard solids) and reduce over high heat to about 150ml (25-30 minutes). Reduce heat to very low and slowly whisk in butter, being careful not to break the emulsion. Add crab meat, season to taste with salt, pepper and lemon juice and leave on heat until crab is just cooked (1-2 minutes). Remove from heat and keep warm.
  • 03
  • Break 4 eggs into each of 3 separate bowls, season to taste and whisk each batch until very well combined.
  • 04
  • Heat a large non-stick frying pan (about 23cm diameter) over medium heat, wipe pan with extra oil and add a batch of eggs. Using a firm rubber spatula, scrape the eggs from the outside of the pan towards the centre, swirling the pan so the egg coats the base. Continue until eggs are just set but still a little runny (2-3 minutes). Tilt pan and carefully roll omelette into a cylinder and out of the pan onto a cutting board. Keep warm. Repeat until you have 3 large omelettes.
  • 05
  • Pour a little crab sauce into the centre of warmed serving plates. Halve each omelette and place on sauce. Top with crab meat and remaining sauce, scatter with coriander leaves and chilli and serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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