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.

Pumpkin, wild rice and mint

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced. The mint sauce, which contains a bit of cumin, goes well with the caramel because it adds freshness and extra depth to the dish."

You'll need

220 ml vegetable oil 2 tsp wild rice 450 gm Kent pumpkin, cut into 2cm-thick wedges ¼ bunch (60gm) garlic shoots, finely chopped crossways (see note) Deep-fried shallots   Tamarind glaze 50 gm light palm sugar, crushed 1 tbsp tamarind water (see note) 1 tbsp fish sauce 1 tsp lime juice ¼ birdseye chilli, finely chopped   Mint yoghurt sauce ¼ cup (firmly packed) mint 1½ tbsp plain yoghurt 1½ tbsp crème fraîche 2½ tsp vegetable oil ½ small garlic clove, crushed 1 tsp dry-roasted cumin (see note), finely ground 1/8 tsp citric acid (see note)


  • 01
  • For deep-fried shallots, heat oil in a wok over medium heat to 120C, then reduce heat to low. Add shallots and stir continuously until golden and crisp (6-10 minutes). Remove with a slotted spoon and drain on paper towels.
  • 02
  • For tamarind glaze, cook palm sugar in a saucepan over low-medium heat, stirring occasionally, until caramelised (8-10 minutes). Add tamarind water and fish sauce, then simmer over medium-high heat, stirring to incorporate (30 seconds; be careful, hot caramel will spit). Stir in lime juice and chilli, remove from heat, then add fried shallots and set aside.
  • 03
  • Heat 200ml vegetable oil in a saucepan until smoking (230C). Add wild rice and stir until puffed (5 seconds; be careful, hot oil will spit). Remove with a slotted spoon, drain on paper towels, then coarsely crush with a mortar and pestle.
  • 04
  • For mint yoghurt sauce, blend ingredients with a stick blender in a slim jug until smooth. Season to taste and refrigerate until required.
  • 05
  • Preheat oven to 230C. Toss pumpkin with 1 tsp remaining oil in a roasting pan and roast until golden and tender (25-30 minutes), then reduce heat to 180C, brush pumpkin with tamarind glaze and roast until caramelised (5-8 minutes).
  • 06
  • Heat remaining oil in a wok over high heat, add garlic shoots and toss until just tender (1-2 minutes).
  • 07
  • Brush remaining glaze over pumpkin and serve topped with crushed wild rice, with mint yoghurt sauce and garlic shoots.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Garlic shoots are available from Asian grocers. For tamarind water, combine 20 gm seedless tamarind pulp in a bowl with 1 tbsp boiling water, cover and stand until soft (20-30 minutes), then pass liquid through a fine sieve and discard solids. Citric acid is available from the baking section of major supermarkets.To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they’re fragrant. The cooking time varies depending on the spices used.

Drink Suggestion

Garagiste “Le Stagiaire” Pinot Gris 2015, Mornington Peninsula – a Burgundy inspired pinot gris with plenty of texture, a slightly creamy, honeyed palate and minerally acid.

Featured in

Sep 2016

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