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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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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

Ribollita


Meaning "re-boiled", this soup is a Tuscan classic made using leftover vegetables re-cooked with stale bread. This is a fresher version; while the quantities are large, it's worth it as it is even better re-boiled the next day. You'll need to begin this recipe a day ahead.

You'll need

100 ml olive oil 1 large onion, finely diced 2 celery stalks, finely diced 1 carrot, finely diced 140 gm flat pancetta, finely diced 2 garlic cloves, finely chopped 1.75 litres (7 cups) chicken stock 800 gm canned tomatoes, crushed 200 gm dried cannellini beans, soaked in cold water overnight, drained 1 desiree potato (350gm), diced 2 fresh bay leaves 3 bunches cavolo nero, coarsely chopped 1 day-old Italian country-style white loaf (625gm), torn into bite-sized pieces To serve: extra-virgin olive oil and finely grated parmesan

Method

  • 01
  • Heat olive oil in a flameproof casserole or large saucepan over medium heat. Add onion, celery, carrot, pancetta and garlic and stir occasionally until tender (10-15 minutes). Add stock, tomato, beans, potato and bay leaves, bring to the simmer over medium-high heat and stir occasionally until beans are just tender (30 minutes). Add cavolo nero, season to taste and stir occasionally over medium heat until beans are very tender and cavolo nero is very soft (30-40 minutes, see note).
  • 02
  • Divide torn bread among bowls. Ladle soup over and serve hot drizzled with olive oil and scattered with parmesan to taste.

Note This is a very thick soup. Add more stock or water if you prefer a thinner consistency.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Chianti Classico.

Featured in

May 2009

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