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.

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.

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.

Swordfish kebabs with watermelon salad


Serves 4 as part of a Greek seafood mezedes plate.

You'll need

  Kebabs 1 tbsp coriander seeds 1/8 tsp each celery seeds (see note), dried oregano, quatre èpices (see note) and dried mint 80 ml (1/3 cup) extra-virgin olive oil 500 gm piece swordfish, cut into 5cm cubes For cooking: wooden skewers, soaked in water for 30 minutes and drained   Watermelon salad 400 gm watermelon, cut into 2.5cm cubes 1 Spanish onion, thinly sliced 2 cups watercress sprigs 60 ml (¼ cup) extra-virgin olive oil 1 tbsp white wine vinegar

Method

  • 01
  • Combine herbs and spices in a mortar and, using a pestle, pound until coarsely ground. Transfer to a large bowl, add olive oil and season to taste with sea salt and freshly ground black pepper. Combine mixture well.
  • 02
  • Thread skewers with 3 cubes of swordfish and, using your hands, rub with spice mixture. Cover and refrigerate for at least 30 minutes.
  • 03
  • Heat a barbecue or chargrill to medium heat, cook swordfish for 8-10 minutes, turning once or until golden and cooked through.
  • 04
  • For watermelon salad, combine watermelon, onion and watercress in a large bowl, drizzle with combined oil and vinegar, season to taste and serve immediately with swordfish.

Note Celery seeds are available from Herbie's Spices and specialty food stores.Quatre èpices is a mixture of white pepper, nutmeg, ginger and cloves, also available from Herbie's Spices and specialty food stores.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2006

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