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.

Choc-coconut macaroon cake


There's a lot to love about the combination of coconut and chocolate - after all, it makes an appearance in several of our favourite chocolate bars (think Cherry Ripe and Golden Rough). This cake channels the finer points of a Bounty bar - coconut dacquoise rounds are layered with coconut-chocolate truffle filling and given a boozy hit of coconut liqueur for good measure. This cake keeps in the refrigerator for several days, making it an entertainer's do-ahead dream.

You'll need

100 gm coconut flakes (see note) 400 gm each milk chocolate and dark chocolate (56% cocoa solids), coarsely chopped 500 ml (2 cups) pouring cream 150 ml Malibu, plus extra for brushing 6 egg yolks Toasted shaved fresh coconut   Coconut dacquoise 165 gm coconut flakes, plus extra for scattering 150 gm pure icing sugar, sieved 90 gm almond meal 220 gm eggwhite (about 6) 150 gm caster sugar 2 tsp vanilla extract

Method

  • 01
  • Preheat oven to 180C. Spread coconut flakes on an oven tray and toast, stirring occasionally, until golden (3-4 minutes). Set aside.
  • 02
  • Combine chocolate, cream and half the Malibu in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth (2-3 minutes), then remove from heat. Whisk yolks and remaining Malibu in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes). Remove from heat and whisk in chocolate mixture, then whisk in an electric mixer until cooled to room temperature (4-5 minutes). Fold in toasted coconut and refrigerate until just beginning to firm (2-3 hours).
  • 03
  • For coconut dacquoise, combine coconut, icing sugar and almond meal in a bowl and set aside. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then gradually add sugar, whisking continuously until glossy (2-3 minutes). Fold in coconut mixture, in batches, then transfer to a large piping bag fitted with a 1cm plain nozzle. Pipe five 21cm-diameter rounds on oven trays lined with baking paper, scatter with extra coconut and bake in batches, swapping trays halfway through cooking, until light golden and centre feels firm when lightly pressed (8-10 minutes). Cool completely on trays.
  • 04
  • Place a cake round on a serving plate and brush lightly with Malibu. Spread or pipe a little chocolate-coconut truffle mixture over cake, top with another cake round and brush with Malibu. Repeat layering, finishing with a layer of truffle mixture and refrigerate until set (1-2 hours). Serve topped with toasted coconut. Cake will keep refrigerated for 2-3 days.

Note Coconut flakes are sold in the baking section of most supermarkets and give this cake a great texture. If it's unavailable, substitute a 50-50 mix of shredded and desiccated coconut.


At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Apr 2014

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