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.

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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.

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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

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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.

Roast potato salad with mustard salad cream


You may as well make extra use of the oven while you're roasting the turkey, so pop your spuds in at the same time and they'll have cooled down to just the right temperature by the time you serve this tangy salad.

You'll need

1 kg chat potatoes, halved, or larger ones quartered Finely grated rind of 1 lemon and juice of 2 100 ml olive oil 1 garlic head, halved 2 leeks, thinly sliced 30 ml dry white wine 1 tbsp Dijon mustard 1 tbsp red wine vinegar 40 gm sour cream ¾ cup each coarsely chopped flat-leaf parsley and mint

Method

  • 01
  • Combine potato, lemon rind and 30ml oil in a bowl, season to taste, toss to coat, then spread in a roasting pan. Add garlic, cut-side up, place in 200C oven with turkey and roast potato and garlic until browned and very tender (1¼-1½ hours for potato, 30-40 minutes for garlic). Place potatoes in a large bowl and set aside. Squeeze garlic from skins and add to potato.
  • 02
  • While potato is cooking, heat 20ml olive oil in a frying pan over medium-high heat, add leek and sauté until tender (3-4 minutes), then add wine and half the lemon juice and simmer until liquid is completely reduced (1-2 minutes). Add to potato and set aside to cool to room temperature.
  • 03
  • Whisk mustard, vinegar and remaining lemon juice in a bowl to combine. Add remaining oil in a thin stream while whisking until incorporated, then whisk in sour cream.
  • 04
  • To serve, toss potato and leek mixture with salad cream to coat, add herbs and toss to combine, then serve with turkey and other side dishes.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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