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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Barramundi with braised green beans, dill and mint


Many cooks like cooking green beans until they're just tender and bright green; here we simmer them in a rich tomato sauce until they're soft. They lose a bit of colour, but the trade-off is they soak up the beautiful flavour.

You'll need

1 tbsp olive oil 4 skinless barramundi fillets (200gm each) 50 ml extra-virgin olive oil 1 garlic clove, thinly sliced ½ cup each mint and dill, coarsely chopped   Braised green beans 2 tbsp olive oil 1 onion, thinly sliced 1 baby fennel bulb, thinly sliced, fronds reserved 1 garlic clove, finely chopped 300 gm green beans, trimmed and thinly sliced 400 gm canned chopped tomatoes 100 ml dry white wine 1/4 cup each (firmly packed) dill and flat-leaf parsley, finely chopped Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 220C. For braised beans, heat oil in a saucepan over medium-high heat, add onion, fennel and garlic and sauté until tender (4-5 minutes). Stir in beans, then tomato and wine, season to taste and simmer until beans are tender (5-6 minutes). Add herbs and lemon juice and keep warm.
  • 02
  • Heat olive oil in a frying pan over medium-high heat, add fish, fry until well browned (2-3 minutes), then turn and brown other side. Transfer to an oven tray, season to taste and roast until just cooked through (2-3 minutes). Meanwhile, wipe out pan with paper towels, add extra-virgin olive oil and garlic and cook over medium heat until light golden (1 minute). Add herbs and lemon rind, fry until crisp (1-2 minutes), then remove from heat and stir in lemon juice.
  • 03
  • Top braised green beans with fish, herb and garlic mixture and fennel fronds and serve with lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2016

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