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.

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.

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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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Strawberry and rose hazelnut tart


You'll need

700 gm strawberries, hulled and coarsely chopped, plus extra to serve 70 gm raw caster sugar 30 gm cornflour Finely grated rind and juice of ½ orange 3 tsp rosewater Scraped seeds of 1 vanilla bean For brushing: eggwash For dusting: pure icing sugar, sieved To serve: crème fraîche   Spiced hazelnut pastry 175 gm softened butter 150 gm pure icing sugar, sieved Finely grated rind of 1 lemon and 1 orange 3 egg yolks 250 gm (1 2/3 cups) plain flour 150 gm hazelnut meal 2 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp baking powder

Method

  • 01
  • For spiced hazelnut pastry, beat butter, icing sugar and orange rind in an electric mixer until pale and fluffy (4-5 minutes), add yolks and beat to combine. Add remaining ingredients and mix until just combined. Form into a disc, wrap in plastic wrap and refrigerate until firm (2 hours).
  • 02
  • Roll two-thirds of hazelnut pastry to 3mm-thick on a lightly floured piece of baking paper and line a 24cm-diameter tart tin. Trim edges and refrigerate until firm (30 minutes). Roll out remaining dough on a lightly floured piece of baking paper to a rough 24cm-long rectangle, place on an oven tray and refrigerate until firm (30 minutes).
  • 03
  • Preheat oven to 180C. Combine strawberries, sugar, cornflour, rinds, juice and vanilla seeds in a bowl and fill pastry case.
  • 04
  • Cut remaining pastry lengthways into 12mm-thick strips and form a lattice pattern over strawberry mixture, trimming overhanging ends. Brush pastry with eggwash, bake until crisp and golden (30-35 minutes), cool in tin for 30 minutes then remove and cool to room temperature. Dust with icing sugar and serve with extra strawberries and crème fraîche.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2010

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