Healthy Eating

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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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Devilled Easter eggs


"This is for everyone who knew how to throw a wild dinner party in the '60s and '70s, the era of English asparagus, cucumber sandwiches, prawn cocktails and devilled eggs," says Dan Pepperell. "The smoked oil adds a new element to these eggs and a little extra umami always helps, here thanks to the bottarga."

You'll need

6 eggs, at room temperature 75 gm (¼ cup) Kewpie mayonnaise (see note) 1 tbsp Sriracha sauce 1 small piece bottarga (about 10gm; see note) 1½ tbsp finely chopped chives   Smoked oil 2 tbsp olive oil 100 gm smoking woodchips, such as oak or applewood

Method

  • 01
  • For smoked oil, pour olive oil into a small metal container (a disposable pie dish works well). Line a frying pan with foil, scatter woodchips over the base and heat over high heat until woodchips start to smoke (2-4 minutes). Push chips around the side of the pan to form a well in the centre, then place oil dish in the well, reduce heat to low, cover with a tight-fitting lid and smoke for 10 minutes. Remove oil and set aside to cool (discard chips when cooled).
  • 02
  • Cook eggs in a large saucepan of boiling salted water, stirring gently at first so the yolk sets in the centre, until hard-boiled (10 minutes). Drain, cool under cold running water, then peel and halve lengthways. Remove yolks and push through a fine sieve into a bowl. Add mayonnaise, Sriracha, and smoked olive oil, beat until creamy, season to taste, then transfer to a piping bag fitted with a 1cm-diameter star nozzle.
  • 03
  • Pipe yolk mixture into the eggwhite halves, finely grate bottarga over the top and top with chives. Serve at room temperature. Devilled eggs can be made a day ahead and kept refrigerated.

Note Kewpie mayonnaise, a Japanese brand, is available from Asian grocers. Bottarga is the salted dried roe of either mullet or tuna and is available from select delicatessens.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2015

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