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.

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.

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.

Oyster dipping sauce


"To me, eating raw things is integral to any good meal, especially during a barbecue in summer," says René Redzepi. "You can do it with oysters on the half-shell with a bit of lemon juice, or something like this sauce. It's a perfect start - rich, fresh, creamy, with the crunch from the raw vegetables and a lot of acidity from the parsley, vinegar, and all these things that give brightness."

You'll need

1 red or white turnip, peeled and cut into 5mm pieces, plus 1 tbsp finely diced turnip extra 100 gm freshly shucked oysters (about 12) and their juice 50 ml grapeseed oil 1 tsp rice vinegar 1 tbsp finely diced carrot 1 tbsp finely diced celery 1 tbsp finely chopped flat-leaf parsley To serve: potato chips, or raw vegetables, cut into thin sticks, or boiled artichokes

Method

  • 01
  • Bring a medium saucepan of salted water to the boil. Add the turnip pieces and simmer over medium-high heat until just tender (1-2 minutes). Drain well and let cool.
  • 02
  • In a blender, purée the oysters with their juices. With the machine running, slowly pour in the oil, then the vinegar. Scrape the sauce into a bowl, add the carrot, celery, parsley and diced turnip and season to taste. Set the bowl over crushed ice and serve with potato chips or vegetables cut thinly into sticks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2016

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