Healthy Eating

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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.

Roast pork neck with onions and green peppercorns


The beauty of buying pork neck with the skin on is that you end up with a braised piece of meat topped with a lovely piece of crackling - the best of both worlds. This sauce is quite rich and would be good paired with a crisp bitter leaf salad and some mashed potato.

You'll need

1 tbsp olive oil 1 onion, finely chopped ½ tsp allspice 1 tbsp coarsely chopped flat-leaf parsley 2 tsp finely chopped thyme 2 tsp finely grated lemon rind 360 gm minced pork 1 piece pork neck (2.6kg), skin scored 10 pearl onions, halved 100 ml dry white wine 250 ml (1 cup) chicken stock 2 tbsp green peppercorns 200 ml pouring cream

Method

  • 01
  • Heat olive oil in a frying pan over medium heat, add finely chopped onion and sauté until translucent and tender (10-15 minutes). Transfer to a bowl and set aside to cool, then add allspice, herbs, lemon rind and minced pork and mix well to combine. Season to taste, being generous with pepper, and set aside.
  • 02
  • Preheat fan-forced oven to 250C. To butterfly pork neck, place pork skin-side down on a board and cut from the centre horizontally outwards, cutting halfway through the meat, to create an extended flap, then open up and repeat with other side. Place minced pork mixture along the centre, then roll sides over to enclose. Tie securely with kitchen string and place on top of pearl onions in a roasting pan, season to taste and roast until crackling forms (25-30 minutes), then reduce oven to 150C and roast for 30 minutes. Add wine, stock and peppercorns to pan and roast until pork is tender and reaches 68C on a meat thermometer, adding cream in final 30 minutes of cooking (1½-2 hours). Rest uncovered for 20 minutes, then carve and serve with sauce spooned over.

Note Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Normandy cider

Featured in

Jun 2013

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