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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Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

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For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

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Roasted cauliflower salad with yoghurt dressing and almonds

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Lemon tart

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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.

Mascarpone gelato with espresso ripple


This dessert is a play on the much-loved flavours of tiramisù. Gelato has a higher milk content than regular ice-cream, so it freezes a lot harder, and we find it best to transfer it to the fridge for about 20 minutes before serving to soften slightly.

You'll need

900 ml milk 80 ml Marsala 1 vanilla bean, split, seeds scraped 6 egg yolks 240 gm caster sugar 750 gm mascarpone To serve: plain chocolate biscuits or savoiardi, crumbled   Espresso caramel 300 gm caster sugar 100 gm liquid glucose or corn syrup 70 ml espresso coffee 80 ml (1/3 cup) pouring cream 70 gm butter, diced

Method

  • 01
  • For espresso caramel, stir sugar, glucose and 100ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until the mixture turns dark caramel (5-6 minutes). Remove from heat, carefully add espresso and 50ml water (take care, hot caramel will spit) and return to heat. Add cream and butter, and whisk to combine. Simmer until a thick syrup forms (4-5 minutes). Transfer to a container and refrigerate until thick and cooled (2-3 hours).
  • 02
  • Meanwhile, bring milk, Marsala and vanilla to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until pale (4-5 minutes), then pour milk mixture over, whisking continuously to combine. Return to pan and stir continuously over medium heat until custard thinly coats the back of a spoon (4-5 minutes), then strain into a bowl.
  • 03
  • Whisk mascarpone in a bowl to soften, then gradually add custard, whisking until smooth and combined. Refrigerate to chill, then churn in an ice-cream machine. Spoon mascarpone gelato into a chilled container, swirling a little espresso caramel through to form a ripple effect, then freeze until firm (3-4 hours). Makes about 2 litres.
  • 04
  • Bring remaining espresso caramel to room temperature 30 minutes before serving or warm gently in a saucepan over low heat. Serve scoops of mascarpone gelato topped with espresso caramel and crumbled biscuits.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Mar 2014

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