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.

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New cruises 2017

Cue the Champagne.

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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.

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.

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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.

Melon and vodka ice


You'll need to begin this recipe the day before.

You'll need

60 ml (¼ cup) ginger syrup or cordial (see note), plus extra to serve 300 gm rockmelon, coarsely chopped 300 gm honeydew melon, coarsely chopped 300 gm watermelon, coarsely chopped 180 ml vodka To serve: sparkling mineral water or tonic water

Method

  • 01
  • Process 20ml ginger syrup and rockmelon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
  • 02
  • Process 20ml ginger syrup and honeydew melon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
  • 03
  • Process 20ml ginger syrup and watermelon in a food processor until smooth, then pass through a sieve, skim foam from surface and discard. Pour into ice cube trays and freeze overnight. Makes about 12 cubes.
  • 04
  • To serve, pour vodka into tall glasses, add a mixture of melon ice cubes, top up with sparkling mineral water or tonic water and add ginger syrup to taste.

Note Ginger syrup or cordial is available from select health food stores and delicatessens. If unavailable, in a saucepan combine 1 cup white sugar, ¾ cup water and a 10cm piece of ginger, peeled and cut into julienne. Bring to the boil over medium heat, stirring to dissolve sugar and boil for 5 minutes. Remove, cool, then strain into a sterile container. Makes 1 cup. Will keep for up to 6 months in the refrigerator.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2007

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