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.

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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.

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.

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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.

1980s recipes

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New cruises 2017

Cue the Champagne.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Burrata with char-grilled eggplant


"We only put this on the menu at Sagra during spring and summer," says Glenn Choy, "and you can really taste the difference in milk quality of the cheese when the cows or buffalo have been eating the new spring grass and summer wildflowers. In Puglia, the dedicated nonnas line up at the latteria in the mornings to get the freshest burrata for the family Sunday lunch. In this case, the creaminess plays against the slightly bitter, chargrilled eggplant. Pangrattato adds texture and helps to mop up any leftover oil and curds."

You'll need

2 eggplant, cut into 5mm-8mm slices 80 gm stale crustless sourdough, coarsely diced 140 ml extra-virgin olive oil 2 garlic cloves, crushed 2 tsp dried chilli flakes 2 tsp dried wild oregano 2 tbsp red wine vinegar 4 balls (125gm each) burrata ¾ cup (loosely packed) basil, torn

Method

  • 01
  • Preheat oven to 150C. Lightly salt eggplant slices, stack on top of each other in a colander, weight with something heavy and set aside to draw out excess moisture (25-30 minutes).
  • 02
  • To make pangrattato, toss bread with 2 tbsp olive oil and garlic, season to taste, then spread on an oven tray and roast until golden (about 15 minutes). Set aside to cool (10-12 minutes), then pound with a mortar and pestle to a crumble consistency (or you can pulse bread in a food processor).
  • 03
  • Heat a barbecue or char-grill pan over high heat. Combine 80ml oil, half the dried chilli, and half the oregano in a bowl. Pat eggplant dry with paper towels, brush with oil mixture and grill in batches until tender and charred (4-6 minutes). Remove from grill and transfer to a large tray and drizzle with red wine vinegar and remaining dried chilli and oregano. Cover with plastic wrap and set eggplant aside for flavours to develop (10-15 minutes).
  • 04
  • Arrange burrata and eggplant on a platter, scatter with pangrattato, drizzle with extra-virgin olive oil, top with basil and season well.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Vindimian Rudi Müller Thurgau 2011, Trentino.

Featured in

Mar 2015

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