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.

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.

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.

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.

Vanilla marshmallows


This recipe is adapted from Katrina Kanetani's Champagne-flavoured marshmallows in the Pier cookbook.

You'll need

250 gm caster sugar 2 tsp liquid glucose titanium-strength gelatine leaves, softened in cold water for 5 minutes 2 eggwhites Scraped seeds of 1 vanilla bean Snow sugar for dusting (see note)

Method

  • 01
  • Combine 175gm caster sugar, glucose and 100ml water in a saucepan. Cook over medium-high heat until mixture reaches 118C on a sugar thermometer (3-5 minutes). Meanwhile, squeeze water from gelatine and melt in a bowl placed over a saucepan of simmering water (2-4 minutes). When syrup reaches 118C, start whisking eggwhites in an electric mixer until soft peaks form, then gradually add remaining caster sugar. Meanwhile, continue cooking syrup until it reaches 127C (4-8 minutes). Add gelatine and vanilla to syrup, then, whisking continuously, gradually add to eggwhite mixture. Whisk until cooled and thick (10 minutes), transfer to a 2cm-deep, 15cm x 25cm tray lined with baking paper, smooth top and refrigerate to set (1-2 hours). Cut into squares and dust with snow sugar just before serving.

Note Snow sugar, a mixture of icing sugar and vegetable fats, be used to dust moist sweets, as it dissolves less quickly than ordinary icing sugar. It's available from David Jones food halls and The Essential Ingredient. If unavailable, substitute a mixture of equal parts icing sugar and cornflour sifted together.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Mar 2011

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