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.

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.

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.

Bodega's morcilla and scallops with braised cabbage, tahini sandwich and pickled cauliflower


"A classic combo and classic Bodega dish," say Abrahanowicz and Milgate. "We used to call this dish the savoury Viennetta." 

You'll need

¼ small cabbage (about 300gm), leaves separated, ribs removed 1 tbsp olive oil, plus extra for drizzling 1 garlic clove, finely chopped 50 gm butter, diced Cottonseed oil, for deep-frying 1 sheet brik pastry (see note) 75 gm finely grated cauliflower 1 tbsp liquid from a jar of pickled ginger 1 tsp fish sauce, plus extra for seasoning 1 tbsp finely chopped chives 1 tsp finely chopped coriander 1 spring onion, thinly sliced 1 morcilla sausage (about 150gm), sliced (see note) 8 large scallops   Tahini mayonnaise 100 gm mayonnaise 2 tbsp hulled tahini 1 tbsp thick natural yoghurt

Method

  • 01
  • For tahini mayonnaise, mix ingredients in a bowl to combine, season to taste and transfer to a piping bag with a 5mm plain nozzle.
  • 02
  • Heat a large saucepan over high heat, add cabbage and toss occasionally until lightly coloured (1-2 minutes). Add olive oil, garlic and a splash of water, season to taste and cover with a lid. Reduce heat to medium and steam, stirring occasionally, until just tender (3-5 minutes). Stir butter through cabbage and set aside.
  • 03
  • Heat oil in a saucepan to 160C. Cut pastry into four 4cm x 14cm rectangles and deep-fry one at a time until crisp and golden (1-2 minutes). Drain on paper towels.
  • 04
  • Combine cauliflower, pickled ginger liquid, fish sauce, chives, coriander and spring onion in a bowl and season to taste.
  • 05
  • Preheat oven to 200C. Place morcilla on a baking tray lined with baking paper and bake to warm through (2-3 minutes). Heat a frying pan over medium-high heat. Drizzle scallops with a little olive oil and pan-fry until golden brown (1-2 minutes), then turn and cook for 30 seconds and remove from pan.
  • 06
  • Place 4 scallops in a row on two serving plates and top each with a piece of morcilla. Spoon some cabbage around it and season with a couple of drops of fish sauce. Pipe tahini mayonnaise onto 2 brik pastry rectangles, sandwich with remaining rectangles and place each on top of morcilla. Top with cauliflower mixture and serve.

Brik pastry is available from Middle Eastern grocers. Morcilla is available from Spanish butchers and select delicatessens. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Torrontés

Featured in

Jul 2016

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