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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Yama Kitchen & Bar's Taiwanese fried chicken


"Too many late, possibly drunken nights in Melbourne have meant too many late-night stops at Hot Star Large Fried Chicken," says Ryan. "But, as late-night fried chicken goes, it's very good. This is our version done, as is the theme of our restaurant, in a style that is easy to share. We wanted a dish that was a great way to get the evening started or, equally, a great drinking snack." Start this recipe a day ahead to marinate the chicken.

You'll need

2 tbsp usukuchi soy sauce (see note) 1½ tsp sake 1½ tsp finely grated garlic (about 3 garlic cloves) 1 tsp caster sugar ¾ tsp five-spice powder 4 skinless chicken breasts (about 200gm each), cut into thin strips 35 gm (¼ cup) cornflour 1 egg yolk 150 gm (1 cup) sweet potato flour (see note) Vegetable oil, for frying Chilli sauce (optional), to serve   Chicken seasoning 2 tsp five-spice powder ⅛ tsp ground white pepper 1½ tsp caster sugar

Method

  • 01
  • For marinated chicken, combine soy sauce, sake, garlic, sugar and five-spice powder in a plastic container, and stir until sugar dissolves. Add chicken and toss to coat (chicken should just be coated, not soaked, with marinade), then cover and refrigerate overnight to marinate.
  • 02
  • For chicken seasoning, combine ingredients and 1½ tsp fine salt in a bowl and set aside.
  • 03
  • Mix cornflour and egg yolk with chicken mixture, then remove chicken from marinade and coat in sweet potato flour. Place on a tray lined with baking paper and stand for 15 minutes at room temperature.
  • 04
  • Heat oil in a deep saucepan to 180C. Carefully add chicken pieces in small batches (be careful, hot oil will spit) and deep-fry, turning occasionally, until golden and cooked (4-5 minutes). Drain on paper towels, then season to taste with chicken seasoning and serve hot with chilli sauce.
  • 05
  • Note: Sweet potato flour is available from Korean food stores and select Asian supermarkets. Usukuchi soy sauce is available from Japanese grocers; it’s lighter in colour and flavour, and saltier than regular soy sauce. If it’s unavailable, use regular soy sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A Martini made with Mountain Pepper Gin (at Yama they serve their own house-made gin; any mountain pepper gin will work), vermouth and orange bitters.

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