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.

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.

Spiced fig jam drops


Make the most of the last fresh figs by turning them into jam so you can enjoy them year-round. These jam drops are delicious eaten warm with a glass of frothy milk spiced with cinnamon and cardamom.

You'll need

185 gm softened butter 165 gm caster sugar 2 egg yolks Scraped seeds of 1 vanilla bean 225 gm (1½ cups) plain flour 60 gm almond meal ½ tsp baking powder   Spiced fig jam 1 vanilla bean, split, seeds scraped 2 cinnamon quills 1 cardamom pod, cracked Thinly peeled rind and juice of 1 lemon (seeds reserved) 1 kg ripe black figs (about 10), trimmed, coarsely chopped 500 gm coconut sugar (see note) 1 tsp rosewater

Method

  • 01
  • For spiced fig jam, tie vanilla bean, spices, lemon rind and seeds in a piece of muslin with kitchen string. Combine vanilla seeds and remaining ingredients and spice parcel in a large saucepan and stir occasionally over medium heat until sugar dissolves (2-3 minutes). Bring to the boil, then reduce heat to very low and stir occasionally, breaking up figs gently with a wooden spoon, until jam reaches setting point (45 minutes; see cook’s notes p200). Remove spice parcel and set jam aside to cool before pouring into sterilised jars, then seal. Spiced fig jam, unopened, will keep for up to 3 months.
  • 02
  • Preheat oven to 150C. Beat butter, sugar, yolks and vanilla seeds in an electric mixer until pale. Add flour, almond meal and baking powder, stir to combine, then roll tablespoonfuls of mixture into balls and place 5cm apart on a baking tray lined with baking paper. Gently flatten slightly, make a small indentation in the top of each, fill with a teaspoonful of spiced fig jam, then bake until golden (30-35 minutes). Set aside to cool slightly on trays.
  • 03
  • Serve warm with extra jam. Spiced fig jam drops will keep for 3 days stored in an airtight container.

Note Coconut sugar is available from health-food shops. If it's unavailable, substitute dark brown sugar. 


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

May 2014

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