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.

Ma po beancurd


This is one of the most famous dishes from Sichuan. Mrs Chen of the Qing Dynasty, who apparently was scarred with pock marks on her face, was said to be the wife of a chef but it's her beancurd dish, with its lingering spicy and slightly numbing aftertaste that has earned her a solid celebrity status. Made with soft textured beancurd that is difficult to find outside Asia, the intensity of the flavours is usually enhanced by tiny leeks. It is a rich and warming dish on chilly winter evenings.

You'll need

  Beancurd 50 gm minced pork or beef ¼ cup oil 2 cloves of garlic, very finely chopped 30 gm Sichuan preserved vegetable, rinsed, drained and finely chopped (see note) 1-2 tbsp chilli bean paste, or to taste 2 tsp salted black beans (see note) 2 tsp light soy sauce 1 tsp sugar 1 tsp chilli oil 1 cup chicken stock 500 gm soft beancurd, cut into 2cm pieces 2 baby leeks or green onions, thinly sliced 1 tbsp potato flour or cornflour mixed with 2 tbsp cold water ½ tsp roasted ground Sichuan pepper   Marinade ½ tsp light soy sauce ½ tsp Shaoxing rice wine ½ tsp salt ½ tsp sugar ½ tsp sesame oil

Method

  • 01
  • Combine pork and marinade in a bowl and stand for 15 minutes. Meanwhile, heat oil in a wok, add garlic, stirring continuously over high heat until fragrant, then add pork and stir-fry for 1 minute. Reduce heat to medium and add preserved vegetable, chilli bean paste, black beans, light soy, sugar and chilli oil, and stir for another 20 seconds. Add stock, then carefully add bean curd and bring to the boil, simmer for 2 minutes or until the beancurd has absorbed the flavours.
  • 02
  • Gently stir in leeks and cook for another minute or until leeks are tender, then gently stir in potato flour mixture until sauce is slightly thickened. Transfer to a serving dish and sprinkle with roasted Sichuan pepper and serve immediately.

Note Salted black beans (dou chi) are made from fermented, salted soy beans. Also called black fermented beans or preserved beans, they are savoury with a wonderful aroma reminiscent of a good soy sauce.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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