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.

Buttermilk and strawberry soft-serve cones


Large disposable piping bags are great for this recipe - you can have them filled and ready to go, then just cut the end when you're about to pipe the ice-cream into the cones. Or do the same with a normal piping bag fitted with a nozzle, placing it in a large measuring jug or glass to catch any drips as you fill it.

You'll need

250 gm strawberries, hulled and coarsely chopped 220 gm (1 cup) caster sugar 60 ml (¼ cup) lemon juice 2 tbsp liquid glucose 12 small ice-cream cones 300 ml pouring cream Thinly peeled rind of 1 lemon 1 vanilla bean, split, seeds scraped 6 egg yolks 300 ml buttermilk To serve: sprinkles (optional)

Method

  • 01
  • Simmer strawberries, 90gm sugar, 1 tbsp lemon juice and glucose in a small saucepan over medium heat until reduced by half (6-8 minutes). Cool, then purée the mixture with a stick blender. Reserve 2 tbsp strawberry purée, then divide remaining between cones and freeze cones until required.
  • 02
  • Bring cream, lemon rind and vanilla bean and seeds to a bare simmer in a saucepan over medium heat. Meanwhile, whisk yolks and remaining sugar in a large bowl until thick and pale (2-3 minutes), then whisk in remaining lemon juice. Add cream mixture to yolk mixture in a thin steady stream, whisking until incorporated. Return to saucepan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon (6-8 minutes). Strain into a bowl placed over another bowl filled with iced water, cool slightly (15-20 minutes), then add buttermilk and set aside to cool completely, stirring occasionally. Churn in an ice-cream machine until frozen, then spoon buttermilk ice-cream into a piping bag fitted with a 2cm nozzle, adding reserved purée at intervals as you go. Place bag in a bowl or on a tray and freeze until just firm (45 minutes to 1 hour).
  • 03
  • Before piping the ice-cream, squeeze the bag to evenly loosen ice-cream, then pipe it into cones (if ice-cream becomes too soft, return to freezer to firm up before continuing). Top with sprinkles and serve immediately, or return to the freezer to serve later.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Jan 2015

Recipes (12 )

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