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.

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.

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.

Char-grilled sirloin steak with garlic butter


French fries are a classic side for a steak; otherwise keep it simple with a rocket salad or steamed greens.

You'll need

4 sirloin steaks (about 200gm each), at room temperature For brushing: vegetable oil To serve: french fries and wild rocket (both optional)   Garlic butter 200 gm butter, softened 4 garlic cloves, finely chopped 2 golden shallots, finely chopped 1 tsp Dijon mustard 1 tsp sweet paprika 1 tbsp each finely chopped flat-leaf parsley and tarragon 2 tsp finely chopped thyme

Method

  • 01
  • Preheat oven to 220C. For garlic butter, melt 20gm butter in a saucepan over medium-high heat, add garlic and shallot and stir occasionally until tender and fragrant (2-3 minutes). Remove from heat, stir in mustard and paprika, transfer to a bowl and refrigerate to cool. Beat in remaining butter, season to taste, beat in herbs and set aside.
  • 02
  • Heat a char-grill pan over medium-high heat. Brush steaks with a little oil, season to taste and char-grill, turning occasionally, until well-browned (5-6 minutes). Transfer to a baking tray and roast until cooked to your liking (3-4 minutes for medium-rare), then cover with foil and rest for 5-10 minutes. Dollop with garlic butter and serve with French fries and rocket.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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