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.

Fruity carrot cakes with orange icing


You'll need

5 eggs 300 gm light muscovado sugar 375 gm self-raising flour 410 gm carrot (about 3 large), grated 180 gm golden raisins 125 gm butter, melted 125 ml (½ cup) vegetable oil 60 gm currants 1 tsp vanilla extract   Orange icing 320 gm (2 cups) pure icing sugar 60 ml (¼ cup) strained fresh orange juice 2 tsp finely grated orange rind

Method

  • 01
  • Preheat oven to 175C. Whisk eggs and sugar in an electric mixer until pale and fluffy. Fold in flour, then remaining ingredients. Divide mixture among eight 125ml metal dariole moulds on an oven tray and bake until cakes are puffed, golden and spring back when lightly touched (30-40 minutes). Cool slightly in moulds (5 minutes), then turn out onto a wire rack to cool completely.
  • 02
  • Meanwhile, for orange icing, whisk ingredients in a bowl until smooth. Drizzle icing over cool cakes, then leave to set (1 hour). Cakes will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.

At A Glance

  • Serves 8 people
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Recipe collections

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At A Glance

  • Serves 8 people

Featured in

Dec 2013

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