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.

Pomme purée with fried shallots and garlic, and parsley oil on toasted rye


Garlicky potato purée works very well as a creamy dip, especially when it's offset with some crunch, in this case the fried garlic and shallots, rye toast and radishes.

You'll need

650 gm floury potatoes, such as King Edward or sebago, scrubbed 350 ml milk 6 garlic cloves, minced ½ loaf of rye bread, thinly sliced For brushing: extra-virgin olive oil 1 bunch radish, trimmed and halved lengthways   Fried shallots and garlic For deep-frying: vegetable oil 5 garlic cloves, thinly sliced on a mandolin 3 golden shallots, thinly sliced on a mandolin   Parsley oil 300 ml extra virgin olive oil 90 gm flat-leaf parsley leaves (about 1 bunch)

Method

  • 01
  • Cover potatoes with plenty of cold salted water in a saucepan, bring to the boil over medium-high heat and cook until tender when pierced with a small sharp knife (15-20 minutes). Drain, cool for 5 minutes, then peel and press through a potato ricer or sieve.
  • 02
  • Heat milk in a saucepan over medium-high heat until just before boiling point, then add potato, stir until smooth, add garlic and season to taste. Keep warm.
  • 03
  • Meanwhile, preheat oven to 180C. Brush slices of rye bread with olive oil, place on a baking tray and bake until crisp (12-15 minutes). Set aside.
  • 04
  • For the fried shallots and garlic, heat vegetable oil in a deep saucepan to 180C. Deep-fry shallots and garlic, stirring occasionally, until golden and crisp (1-2 minutes), then drain on paper towels.
  • 05
  • For parsley oil, process oil and parsley in a blender until smooth, then strain through a fine sieve, season to taste and reserve.
  • 06
  • Drizzle warm potato purée with parsley oil, scatter with fried shallots and garlic, and serve with rye toast and radishes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Ice-cold vodka.

Featured in

Aug 2014

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