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.

Strawberry and watermelon sundae


You'll need

1 kg watermelon, seeded, sliced into thin bite-sized wedges 750 gm strawberries (about 3 punnets), hulled, halved 440 gm (2 cups) caster sugar 1 tbsp each rosewater and ouzo 2 tbsp pure icing sugar, sieved To serve: thick Greek-style yoghurt (optional)   Strawberry yoghurt parfait 160 gm strawberries, hulled, halved 340 ml pouring cream 4 eggwhites 200 gm caster sugar 50 gm thick Greek-style yoghurt   Meringue kisses 100 gm eggwhite (about 3 eggs) 150 gm caster sugar

Method

  • 01
  • For strawberry yoghurt parfait, process strawberries in a food processor until smooth, pass through a sieve into a bowl and set aside. Whisk cream in an electric mixer until soft peaks form (2-3 minutes) and refrigerate until required. Whisk eggwhite and a pinch of salt in the clean bowl of electric mixer until soft peaks form (2-3 minutes), gradually add sugar and whisk until glossy (2-3 minutes). Fold into cream, then fold in strawberry purée and yoghurt. Spoon into a container, cover and freeze until firm (overnight). Makes about 1.2 litres.
  • 02
  • For meringue kisses, preheat oven to 120C. Whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes), gradually add sugar and whisk until glossy and firm peaks form (1-2 minutes). Transfer to a piping bag fitted with a 1cm plain nozzle and pipe 2cm-diameter rounds onto an oven tray lined with baking paper. Bake until just crisp but not coloured (30-40 minutes), turn off oven and cool in oven with door ajar. Meringue kisses will keep stored in an airtight container for a week.
  • 03
  • Combine watermelon and two-thirds of the strawberries in a large bowl and set aside. Stir sugar and 500ml water in a saucepan over medium-high heat until sugar dissolves, add rosewater and ouzo, then pour over fruit. Cover and refrigerate until chilled (2-3 hours).
  • 04
  • Purée icing sugar and remaining strawberries in a blender, strain through a fine sieve into a bowl and refrigerate until required.
  • 05
  • Divide fruit among chilled glasses, top with scoops of parfait, drizzle with strawberry purée and serve with yoghurt and meringue kisses.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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