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.

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.

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.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Blackberry-vanilla cordial


This cordial makes a refreshing non-alcoholic beverage, but also works well with a splash of gin. Win-win, really.

You'll need

500 gm frozen blackberries (see note) Thinly peeled rind and juice of 1 orange, plus extra orange slices to serve 275 gm (1¼ cups) white sugar, or as required 1 vanilla bean, split, seeds scraped 2 tbsp white vinegar To serve: sparkling mineral water or soda water and ice cubes

Method

  • 01
  • Bring blackberries, orange rind, juice and 500ml water to the simmer in a saucepan over medium-high heat, simmer until pulpy (12-15 minutes), then strain through a fine sieve, pressing to extract juice (discard solids). Strain again through a fine sieve lined with muslin, measure liquid into a clean pan and add sugar, cup for cup. Add vanilla bean and seeds, stir over medium heat until sugar dissolves, bring to the boil, then reduce heat to low-medium and simmer for 5 minutes. Cool slightly, add vinegar, transfer to a sterile glass bottle and refrigerate until required. Makes about 500ml.
  • 02
  • To serve, pour cordial to taste into glasses, top up with mineral water, ice and orange.

Note When blackberries are at their peak, by all means use fresh; at other times, frozen berries are a no less flavoursome alternative.


At A Glance

  • Serves 12 people
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Signature Collection

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 12 people

Featured in

Dec 2011

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