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.

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.

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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.

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.

Herb and pine nut-crusted roast ham


Adding the herbs after cooking gives the ham a really fresh taste. This is delicious served with a creamy potato salad.

You'll need

3 tsp fennel seeds 2 tsp coriander seeds 180 gm pine nuts, toasted, coarsely chopped 1 easy-carve leg ham (about 7kg; see note) 2 bunches coriander, finely chopped 1 bunch flat-leaf parsley, finely chopped ½ preserved lemon, pith removed, skin washed and finely chopped 1 lemon, finely grated rind only For brushing: pomegranate molasses

Method

  • 01
  • Preheat oven to 180C. Dry-roast spices, cool slightly, finely grind in a spice grinder, transfer to a bowl, set aside.
  • 02
  • Remove skin from ham (discard), place in a large roasting pan and roast until ham is warmed through (1-1½ hours).
  • 03
  • Meanwhile, combine pine nuts, herbs, preserved lemon and lemon rind in a large bowl, add spices, season well to taste and stir to combine.
  • 04
  • Brush ham liberally with pomegranate molasses, then pat herb mixture onto ham, pressing to coat well.

Note Easy-carve hams are available from your butcher but may need to be ordered ahead.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Fragrant rosé.

Featured in

Dec 2009

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