Healthy Eating

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All-Star Yum Cha
22.03.2017

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.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

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.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

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.

What is aquafaba?
20.03.2017

Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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.

Happening Hobart

Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.

Ben Shewry to present at Western Australia’s first food and drink symposium

Discussing the real issues faced by chefs and producers.

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.

Texas-style barbecue sauce

"True-blue central Texan pitmasters are so passionate about their 'cue, they'll often forgo serving their meat with any sauce at all," says Stone. "Meat smoking is such an art form for them that they'd rather not let anything distract from the complex flavours of a low and slow cook. That said, this tomato-based barbie sauce with perfectly balanced sweetness, heat and acidity is hard to pass up. Serve it on the side." Makes about 1 litre.

Rose and lime syrup


This fragrant syrup is just the thing to transform summer fruit into a lush dessert. Drizzle over white peaches or berries and serve with sorbet or ice-cream. Or use as a cordial, topped up with soda water, a squeeze of lime and plenty of ice. Gin optional.

You'll need

1.2 kg caster sugar 750 ml dessert wine 125 gm raspberries (about 1 punnet) 20 gm dried rose petals (see note) 2 vanilla beans, split and seeds scraped 100 ml lime juice

Method

  • 01
  • Combine sugar, wine and 250ml water in a saucepan, stir over medium-high heat until sugar dissolves. Add raspberries, rose petals, vanilla bean and seeds and bring to the simmer. Cook until thick and syrupy (15-20 minutes), brushing sides of pan occasionally with a wet pastry brush if sugar crystals form. Remove from heat, then stir in lime juice. Strain through a fine sieve, then transfer to sterilised bottles and refrigerate until cold. Rose and lime syrup will keep refrigerated for up to 2 months.

Note This recipe makes about 2 litres. Dried rose petals are available from select delicatessens. If unavailable, add rosewater to taste when adding lime juice.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Dec 2009

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