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.

Grilled beef heart with radicchio and orange


"Beef heart can get a bit of a bad rap sometimes," says Devlin. "While it's considered offal, it should have a texture more similar to a nice tender cut of meat than a liver or kidney. If you can't get hold of it from your butcher, a portion of rump or even eye fillet will work. Blood orange is a great addition to this salad, but if they're out of season, use a regular orange instead."

You'll need

700 gm beef heart 200 ml red wine 1 tbsp thyme 1 tsp finely grated garlic 200 ml freshly squeezed orange juice 20 gm caster sugar 80 ml (1/3 cup) chardonnay vinegar 100 ml olive oil, plus extra for rubbing 1 small fennel bulb, thinly sliced on a mandolin, fronds reserved 1 large head of radicchio, leaves separated 1 orange or blood orange, peeled and sliced into rounds 80 gm walnuts

Method

  • 01
  • Heat a charcoal grill or gas barbecue to medium-high heat. Trim sinew and silver skin from the heart and halve crossways to create 2 large flat steaks. Combine in a non-reactive container with wine, thyme, garlic, half the orange juice and season to taste with freshly ground black pepper.
  • 02
  • Meanwhile, combine sugar, half the vinegar and remaining orange juice in a small saucepan and bring to the boil over medium-high heat, stirring to dissolve sugar. Boil until reduced to a glaze (5-6 minutes), then remove from heat and whisk in olive oil, season to taste and set aside.
  • 03
  • Drain the beef heart, pat dry with paper towels, rub with a little oil, then grill, turning every 2 minutes, until medium-rare and internal temperature reaches 55C on a meat thermometer (8-12 minutes). Rest meat for 5 minutes, then slice thinly across the grain.
  • 04
  • Meanwhile, combine fennel and remaining vinegar in a bowl, season to taste and set aside to lightly pickle. Grill radicchio until lightly browned on the edges (30 seconds) and arrange on a serving plate. Top with beef heart slices, scatter with pickled fennel, fennel fronds, blood orange slices and walnuts, season to taste, drizzle with orange dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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