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.

Automata’s slow-roasted pork neck, green olive sauce, parsley and walnuts


"Pork neck is an underused piece of meat, but it's one of my favourite parts of the pig," says Wells. "It's got a nice amount of fat through it - perfect to cook low and slow until it's really tender." Begin this recipe a day ahead to marinate the pork.

You'll need

1 skinless pork neck fillet (1.5kg) 100 ml olive oil 10 gm (2 tbsp) black peppercorns, coarsely crushed with a mortar and pestle 10 gm (2 tbsp) coriander seeds, coarsely crushed with a mortar and pestle 1 bunch flat-leaf parsley, blanched in salted water for 1 minute Thinly sliced green olives and coarsely chopped walnuts, to serve   Green olive sauce 1½ tbsp olive oil 200 gm pitted green olives, soaked in fresh water for 1 hour, drained, sliced 5mm thick 1 egg ½ cup (firmly packed) flat-leaf parsley

Method

  • 01
  • Place pork neck in a container and rub with olive oil, pepper and coriander seeds, cover and refrigerate overnight to marinate.
  • 02
  • Preheat oven to 120C. Remove pork from marinade, season with salt and brown in a frying pan over medium-high heat (8-10 minutes). Transfer to a roasting pan and roast until meat is firm with a little give or the internal temperature reaches 72C (1¾ hours). Rest for 20 minutes.
  • 03
  • Meanwhile, for green olive sauce, heat oil in a saucepan over medium heat, add olives and cook for 2-3 minutes, then add 500ml water, bring to a simmer and cook until tender (15-20 minutes). Drain, reserving 40ml water. Poach the egg in a saucepan of simmering water until medium poached (3-4 minutes), then drain. Blanch parsley in salted water until bright green (5-10 seconds). Drain, refresh in iced water, drain again, squeeze out excess water and set aside. Blend olives, poached egg and blanched parsley in a blender until smooth, adding a little of the reserved olive water to help blend. Season to taste.
  • 04
  • Slice the pork across the grain, garnish with blanched parsley, olives and walnuts, and serve with green olive sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2014 Occhipinti “SP68” Nero d’Avola and Frappato blend, Sicily.

Featured in

May 2016

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