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.

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.

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.

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.

Chilled eggnog


You'll need

1 egg 15 ml cinnamon syrup (see note) 30 ml pouring cream 30 ml milk 20 ml Martell VSOP Cognac 20 ml dark rum 20 ml cream sherry To garnish: nutmeg

Method

  • 01
  • Place all ingredients in a mixing glass or shaker, and add ice to fill. Shake, then strain the contents into a tumbler with ice, and garnish with freshly grated nutmeg.

Note To make cinnamon syrup, simmer equal parts sugar and water with a cinnamon quill until the sugar is dissolved and the cinnamon has imparted some of its flavour, and then cool until needed.


At A Glance

  • Serves 1 people
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2017 Restaurant Guide

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At A Glance

  • Serves 1 people

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