Healthy Eating

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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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Squash risotto with Taleggio and oregano


You'll need

40 gm butter 4 golden shallots, finely chopped 4 garlic cloves, thinly sliced 280 gm risotto rice 60 ml dry white wine or vermouth 850 ml hot chicken stock 3 yellow squash, thinly sliced 2 zucchini, thinly sliced 2 tbsp crème fraîche 50 gm finely grated parmesan 140 gm Taleggio, broken into pieces 2 tbsp coarsely chopped oregano, to serve

Method

  • 01
  • Heat butter in a saucepan over medium-high heat, add shallots and garlic and stir occasionally until tender (5-7 minutes). Add rice and stir to toast (1-2 minutes). Add wine, stir occasionally until almost absorbed, then add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Continue until all stock is incorporated, rice is al dente and risotto is creamy (10-15 minutes). Add squash and zucchini and cook until tender (10 minutes).
  • 02
  • Stir in crème fraîche and parmesan just before serving. Serve with dotted with Taleggio and scattered with oregano.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Mar 2014

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