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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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

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.

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.

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.

Almond and rosewater shortbread


Who can resist a snowy pile of kourabiedes, the Greek shortbread served at many celebrations and festivities, be it Christmas, a baptism or Easter? This melt-in-the-mouth version is scented with vanilla, aniseed and rosewater. Don't skimp on the icing sugar.

You'll need

120 gm natural almonds 220 gm softened butter 375 gm (2½ cups) pure icing sugar, sieved Scraped seeds of 1 vanilla bean 1 egg yolk 30 ml ouzo 330 gm plain flour 3½ tsp baking powder 1½ tbsp rosewater, or to taste

Method

  • 01
  • Preheat oven to 180C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (5-6 minutes). When cool enough to handle, coarsely chop and set aside.
  • 02
  • Beat butter, 75gm icing sugar and vanilla seeds in an electric mixer until light and fluffy (4-5 minutes). Beat in yolk, then ouzo, occasionally scraping down sides of bowl. Sift in flour and baking powder, add almonds and stir to form a stiff dough, then turn onto a lightly floured surface. Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  • 03
  • Roll out dough on a lightly floured surface to 1.5cm-thick. Cut into crescents with a 5cm-diameter cutter and place on baking trays lined with baking paper. Press scraps together and repeat. Bake until light golden (18-20 minutes), cool on trays for 5 minutes, then sprinkle with rosewater. Dust heavily with remaining icing sugar, cool completely on trays. Biscuits will keep, stored in an airtight container, for 1 week (dust with icing sugar between layers).

Note This recipe makes about 30.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2010

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