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.

Rolled pork belly stuffed with Calvados prunes


The union of pork, apple brandy and prunes is a particularly happy one. Serve this dish with roasted potatoes, potato chips, potato gratin or pretty much anything else potatoey.

You'll need

125 ml Calvados 150 gm pitted prunes 1.6 kg piece of boneless pork belly   Bread stuffing 80 ml (1/3 cup) olive oil 1 onion, thinly sliced 3 garlic cloves, finely chopped 1 tbsp sherry vinegar 130 gm fresh, fine breadcrumbs from soft white bread 2 tbsp thinly sliced sage leaves

Method

  • 01
  • For bread stuffing, heat oil in a frying pan over low-medium heat, add onion and garlic and sauté until golden (5-6 minutes), then add vinegar and simmer until evaporated (10-20 seconds). Stir through breadcrumbs and sage, season to taste and set aside to cool to room temperature.
  • 02
  • Meanwhile, bring Calvados to a simmer in a small saucepan over medium-high heat. Add prunes, remove from heat and set aside to cool to room temperature.
  • 03
  • Score pork skin with a knife, place skin-side down on a work surface, with longest side facing you, season to taste, spread with an even layer of stuffing and place prunes in a line along centre. Roll to enclose, tie with kitchen string at 5cm intervals and place in a roasting pan. Rub skin with sea salt, refrigerate to draw out excess moisture (1 hour).
  • 04
  • Meanwhile, preheat oven to 250C. Pat excess moisture from pork and roast for 15 minutes, reduce heat to 180C and cook until golden brown and tender (1¼ hours). Slice and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2009

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