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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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.

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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.

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Savoury tarts

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Peter Gilmore's roasted carrots with feta, almonds and sherry caramel

"The key to the success of this salad, my all-time favourite, is the sherry caramel - it's luscious, sweet and tart all at once," says Gilmore. "The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious." This recipe makes more sherry caramel than you need, but it keeps well (for at least a month covered and refrigerated); use it to dress other salads and roasted vegetables.

You'll need

12 long carrots (1.6kg), peeled 200 ml extra-virgin olive oil 200 gm natural almonds, split in half with a small knife along the seam 300 gm Meredith goat’s feta, or sheep’s milk feta 25 gm (½ cup) puffed amaranth (see note) ¼ cup edible flowers (see note)   Sherry caramel 150 gm caster sugar 375 ml (1½ cups) oloroso sherry 180 ml sherry vinegar


  • 01
  • For sherry caramel, stir sugar and 300ml sherry in a deep saucepan over medium heat until sugar dissolves (1-2 minutes). Increase heat to high and cook without stirring until a medium-dark caramel forms or mixture reaches 160C on a sugar thermometer (12-15 minutes). Add remaining sherry (be careful, hot caramel will spit), then stir while returning to the boil. Remove from heat, add sherry vinegar and stir thoroughly with a whisk. Cool completely before using; it should have the consistency of golden syrup once cooled. Makes 1½ cups.
  • 02
  • Preheat oven to 180C. Boil carrots briefly until lightly cooked (2 minutes). Drain, toss with 50ml extra-virgin olive oil, season and roast on an oven tray lined with baking paper or on a silicone tray until soft (25-30 minutes). Cool completely (20-30 minutes).
  • 03
  • Roast almonds on an oven tray lined with baking paper or on a silicone tray until golden brown (3-4 minutes). Cool completely.
  • 04
  • Crumble feta over a platter. Cut carrots into 3cm pieces and toss in a bowl with 50ml extra-virgin olive oil, season to taste, and scatter carrots over the feta. Dress almonds in 50ml extra-virgin olive oil, season to taste and scatter on top of carrots. Scatter with puffed amaranth, drizzle with 2 tbsp sherry caramel, or to taste, then drizzle with remaining oil, garnish with flowers and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Additional Notes

Puffed amaranth is available from health-food shops. Edible flowers are available from select delicatessens, greengrocers and farmers’ markets.

Featured in

Jun 2016

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