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.

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.

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.

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.

Strawberry layer cake


This decadent cake needs to be started a day ahead for the layers to set and the flavours to infuse. The citrus syrup may also be made ahead, however, the strawberries will need to be sliced on the day.

You'll need

3 punnets strawberries, hulled and sliced 2mm-thick lengthways To serve: snow sugar (see note)   Almond sponge 120 gm blanched almonds 3 eggs 100 gm pure icing sugar, sifted 3 eggwhites 1 pinch cream of tartar 20 gm caster sugar 30 gm plain flour, sifted 25 gm butter, melted   Citrus cream 100 gm thickened cream, at room temperature 250 gm cream cheese, at room temperature ½ tsp each of finely grated lemon and lime rind 120 gm caster sugar 50 ml each of lemon and lime juice 2 leaves gelatine (titanium strength), soaked in cold water   Strawberry salad Rind from ½ each of lemon and lime, cut into julienne 50 gm caster sugar 2 tsp each lemon and lime juice 1 punnet strawberries, hulled and sliced 2mm-thick lengthways

Method

  • 01
  • For almond sponge, preheat oven to 250C. Process almonds in a food processor until finely ground. Using an electric mixer, whisk together whole eggs and icing sugar for 6 minutes or until pale and thick, add ground almond and stir to combine. Meanwhile, in a separate bowl, whisk eggwhites and cream of tartar until soft peaks form, then scatter over caster sugar and beat until smooth and glossy. Sift flour over whole-egg mixture and carefully fold through, then drizzle over melted butter and fold through. Add one-third of eggwhite mixture and carefully fold through to loosen (do not overwork), then fold through remaining eggwhite mixture. Using a spatula, spread batter over a 26cm x 38cm baking paper-lined oven tray and bake for 5-7 minutes or until golden. Cool on tray on a wire rack, then invert onto a sheet of baking paper and, carefully peel baking paper from sponge. Cut sponge into four 23cm x 9cm rectangles and set aside.
  • 02
  • For citrus cream, whisk cream to soft peaks and set aside. Using an electric mixer, beat cream cheese, rinds and 50gm caster sugar until smooth. Meanwhile, combine lemon and lime juice and remaining sugar in a small saucepan and bring to the boil over medium heat. Squeeze excess water from gelatine and add to syrup. Remove from heat, stir until gelatine dissolves and cool slightly. With motor running, pour syrup mixture into cream cheese mixture and beat for 1 minute or until smooth, then gently fold in whipped cream until just combined.
  • 03
  • To assemble cake, line a 10cm x 23cm loaf pan with plastic wrap. Place a sponge rectangle in base of cake pan, spread over one-third of citrus cream, top with one-third of strawberries in overlapping layers, then repeat process twice, finishing with a layer of sponge. Cover with plastic wrap, weight down with food cans and refrigerate for 3 hours or until set.
  • 04
  • Meanwhile, for strawberry salad, combine julienne citrus rind in a small heatproof bowl. Pour enough boiling water over to cover, then drain and repeat. Combine sugar and ¼ cup water in a small saucepan, bring to the boil, add blanched rind and cook over high heat for 1 minute. Remove from heat and cool, then add juices and stir to combine. Combine strawberries and citrus syrup in a bowl and toss gently to mix.
  • 05
  • To serve, dip cake pan into hot water, run a small knife around edges to loosen, then invert onto a platter and remove plastic wrap. Dust cake heavily with snow sugar, arrange a little strawberry salad over top and serve with remaining strawberry salad passed separately.

Note Snow sugar is a confectioner's sugar with a vegetable fat added to prevent the sugar from absorbing moisture from the cake and dissolving. It's available from The Essential Ingredient and specialty food stores.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2007

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