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.

Chongos Zamoranos


You'll need

1 litre (4 cups) milk 2 egg yolks .4 ml vegetarian rennet (see note) 75 gm (1/3 cup) light muscovado or brown sugar ½ each papaya and mango, diced, to serve To serve: thinly sliced mint 1 cinnamon quill, dry-roasted and finely ground in a mortar and pestle, then sieved, to serve

Method

  • 01
  • Whisk milk, yolk and rennet in a saucepan to combine, then stir occasionally over medium heat until mixture is just hot to touch (41-48C, 5-7 minutes; be careful not to overheat the mixture or it will curdle). Set aside in a warm place until curd sets (30-40 minutes), then cut into rough 10cm cubes with a knife. Scatter sugar along the cuts (be careful not to cover the curd with sugar and weigh the curd down), heat over very low heat until curd sets and sugar dissolves (1½ hours), then cool to room temperature.
  • 02
  • Divide papaya and mango among bowls, top with curds spooned from syrup with a slotted spoon, then spoon over a little syrup, scatter with mint and cinnamon and serve.

Note Vegetarian rennet is available from The Essential Ingredient; you'll need a pipette or syringe to measure the small amount.


This dish from Zamora, Mexico, is adapted from Diana Kennedy's curd recipe in her cookbook The Essential Cuisines of Mexico; you can eat it as a dessert or snack. The curd is best enjoyed warm or at room temperature, when the texture and taste are similar to those of crème caramel. Use seasonal fruit to accompany the curds - bananas also work very well.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A sherbety moscato.

Featured in

Sep 2011

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