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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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.

Three Blue Ducks' raw fish, buttermilk, ginger, rhubarb and fennel


"Raw fish is an excellent hot weather entrée," says Darren Robertson. "We've used flame-tail snapper, but use whatever is best at the market on the day. Snapper and kingfish are always great options." Start this recipe a day ahead to pickle the rhubarb.

You'll need

200 ml buttermilk Juice of 1 lime, finely grated rind of ½, plus extra wedges to serve 1 tbsp finely grated ginger 500 gm sashimi-grade white fish fillet 2 Lebanese cucumbers, peeled, halved lengthways and sliced Fennel flowers or fennel pollen (optional) and extra-virgin olive oil, to serve   Pickled rhubarb 100 ml white wine vinegar 2½ tbsp caster sugar 1 star anise 1 rhubarb stalk, thinly sliced 1 long red chilli, thinly sliced

Method

  • 01
  • For pickled rhubarb, stir vinegar, sugar, star anise and 100ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil. Remove from heat and cool (15-20 minutes). Add rhubarb and chilli and refrigerate for at least 24 hours to pickle.
  • 02
  • Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste.
  • 03
  • Thinly slice the fish across the grain with a very sharp knife, then combine in a bowl with cucumber and a little buttermilk dressing. Toss to coat, then arrange on a serving plate, scatter with pickled rhubarb and fennel flowers or pollen, drizzle with extra buttermilk dressing and extra-virgin olive oil, and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Lemony, chalky dry sémillon.

Featured in

Mar 2016

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