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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

New cruises 2017

Cue the Champagne.

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.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Jerk chicken legs with rice and peas


Rice and peas is a traditional Jamaican accompaniment to many dishes, including smoky grilled jerk chicken. The peas traditionally used are pigeon peas, but we've used sweet garden peas instead. Start this recipe a day ahead to marinate the chicken.

You'll need

6 fresh bay leaves, coarsely torn 4 spring onions (including half the green parts), coarsely chopped 3 habanero chillies, coarsely chopped (see note) 1½ tbsp coarsely chopped thyme 2 tsp ground allspice 2 tsp coarsely cracked black pepper ½ tsp each ground cinnamon and finely grated nutmeg 2 tbsp soy sauce 1 tbsp brown sugar Juice of 1 lime, plus wedges to serve 8 chicken Marylands, skin slashed twice on each For drizzling: olive oil   Rice and peas 500 ml (2 cups) each coconut milk and chicken stock 1 habanero chilli, halved 190 gm (1½ cups) brown rice 200 gm frozen peas 3 spring onions, thinly sliced 50 ml olive oil 50 ml lime juice 35 ml orange juice

Method

  • 01
  • Process bay leaves, spring onion, chilli, thyme, spices and 1 tsp sea salt in a food processor until finely chopped. Add soy, sugar and lime juice and process to combine. Rub paste all over chicken pieces, then refrigerate overnight in an airtight container to marinate.
  • 02
  • For rice and peas, bring coconut milk, stock, chilli and 1 tsp sea salt to the boil in a saucepan over medium-high heat, then add rice, stir to combine and return to the boil. Reduce heat to low and simmer until tender (25-30 minutes). Remove from heat, stand for 10 minutes, then strain off any excess liquid, discard chilli and spread rice on a tray to cool to room temperature (1 hour). Meanwhile, blanch peas until tender (1-2 minutes), drain and refresh, then place in a bowl with rice, spring onion, oil, lime juice and orange juice. Season to taste, stir to combine and refrigerate until required.
  • 03
  • Heat a barbecue to medium heat. Wipe excess marinade from chicken and drizzle with a little oil. Barbecue, turning often, until browned and cooked through and juices run clear when thighs are pierced (10-12 minutes; the chicken will become quite dark, this is ok). Serve hot with rice and pea salad and lime wedges.
Note Wear disposable gloves to handle the chillies, and adjust the quantity to your taste.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Earthy full-bodied red, such as Barossa mataro/mourvèdre.

Featured in

Jan 2015

Recipes (12 )

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