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.

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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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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.

Rice with peas


Risi e bisi

You'll need

2 tbsp olive oil 200 gm pancetta, coarsely chopped 2 onions, finely chopped 1 clove of garlic, chopped 320 gm (2 cups) frozen peas, thawed ½ cup coarsely chopped flat-leaf parsley 4½ cups hot chicken stock 325 gm (1½ cups) arborio rice 40 gm (½ cup) grated parmesan, plus extra, to serve 20 gm butter

Method

  • 01
  • Heat 1 tbsp olive oil in a frying pan and cook 50gm pancetta over high heat for 3-4 minutes or until crisp, remove and drain on absorbent paper.
  • 02
  • Heat 1 tbsp oil in a large saucepan, add remaining pancetta, onion and garlic and cook over medium heat for 5 minutes or until brown. Add peas, half the parsley and 1 cup chicken stock and bring to the boil. Add rice to pan, and cook over medium heat, stirring until liquid is absorbed.
  • 03
  • Add remaining stock, ½ cup at a time, stirring continuously, allowing each addition to be absorbed before adding the next. When rice is al dente, stir in parmesan, butter, remaining parsley, then season to taste with sea salt and freshly ground black pepper. Divide risi e bisi among 4 bowls, sprinkle with extra parmesan and crisp pancetta and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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