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.

Carrot soup with feta and quinoa


Flatbread drizzled with olive oil and toasted in the oven until crisp is a great accompaniment to this soup.

You'll need

2 tbsp olive oil 1 Spanish onion, thinly sliced 2 garlic cloves, finely chopped 1.2 kg carrots, coarsely grated 1 tbsp ground cumin 2 tsp smoked paprika Finely grated rind and juice of 2 lemons 750 ml (3 cups) vegetable or chicken stock 100 gm quinoa 300 gm Greek feta, coarsely crumbled 1 tbsp Sherry vinegar, or to taste 1/3 cup each coarsely chopped mint and flat-leaf parsley To serve: extra-virgin olive oil

Method

  • 01
  • Heat olive oil in a large saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (2-3 minutes). Add carrot, spices and lemon rind and stir occasionally until carrot softens (4-5 minutes). Add stock and 600ml boiling water, season to taste and bring to the boil. Reduce heat to medium and simmer until well-flavoured (5-10 minutes).
  • 02
  • Meanwhile, cook quinoa in a saucepan of boiling water until tender (10-12 minutes), then drain and set aside in a bowl.
  • 03
  • Remove soup from heat, add lemon juice and half the feta, process with a hand-held blender until smooth, then add vinegar. Top with quinoa, scatter with herbs and remaining feta, drizzle with exra-virgin olive oil and serve hot.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2013

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