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.

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.

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.

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.

Lamb with ginger, clams and grilled lettuce

You'll need

120 gm raw buckwheat (see note) 800 gm clams 100 ml rice wine vinegar 20 gm caster sugar 1 tbsp light soy sauce 2 tsp mirin 1½ tsp finely grated ginger 300 ml grapeseed oil, plus extra for brushing 6 small cos hearts, halved 1 kg lamb eye fillets (about 12; see note) 1 tbsp salted kombu, finely chopped (see note) ¼ cup chives, cut into 1cm batons


  • 01
  • Cook buckwheat in boiling salted water over medium heat until al dente (6-8 minutes). Drain and set aside.
  • 02
  • Heat a large saucepan over high heat, add clams, cover and cook, shaking pan occasionally, until clams open (2-3 minutes). Set aside to cool slightly, then remove meat from shells (discard shells).
  • 03
  • Stir vinegar and sugar in a small saucepan over medium heat to dissolve sugar (1-2 minutes). Remove from heat and stir in soy, mirin and ginger. Gradually whisk in grapeseed oil to create an emulsified vinaigrette. Season to taste and set aside.
  • 04
  • Heat a char-grill pan over high heat. Brush lettuce lightly with oil, place on grill cut-side down, and grill, turning once, until lightly charred (2-3 minutes). Set aside.
  • 05
  • Brush lamb lightly with oil, season to taste with sea salt and white pepper and grill, turning occasionally, until cooked rare to medium-rare (5-7 minutes). Set aside to rest.
  • 06
  • Combine buckwheat, clams, kombu and vinaigrette in a bowl. Thickly slice lamb fillets, halve cos pieces, and divide among 6 plates. Spoon buckwheat mixture over, scatter with chives and serve.

Note Most buckwheat is sold roasted. For this recipe, look for raw buckwheat, available from most health-food shops. Lamb eye fillet, also known as lamb tenderloin, is the smaller fillet from a lamb loin chop. (It's not to be confused with the backstrap, also known as the eye of loin, which is the larger fillet from the same chop.) Salted kombu, also known as shio kombu, is kelp that is thinly sliced, cooked in soy sauce and coated in a salt mixture. It's available from select Japanese grocers, including Tokyo Mart.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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