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.

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.

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.

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.

Spiced hazelnut-cacao brownie


There seems to be two schools of thought when it comes to brownies - some prefer them cake-like; others (like us) prefer them dense and rich. This version is studded with cacao nibs, hazelnuts and shards of bitter chocolate, with a hint of cinnamon and chilli to warm things up.

You'll need

250 gm butter, coarsely chopped 200 gm dark chocolate (65% cocoa solids), coarsely chopped 50 gm dark chocolate (70% cocoa solids), coarsely chopped 300 gm light muscovado sugar (see note) 4 eggs 180 gm plain flour 40 gm Dutch-process cocoa 1 tsp ground cinnamon 1/4 tsp baking powder   Hazelnut-cacao crunch 50 gm dark chocolate (70% cocoa solids), coarsely chopped 50 gm roasted hazelnuts, coarsely chopped 40 gm cacao nibs (see note) ½ tsp dried chilli flakes

Method

  • 01
  • Preheat oven to 160C. Melt butter and both chocolates in a bowl over a saucepan of simmering water and heat, stirring occasionally, until smooth (2-3 minutes). Remove from heat, add muscovado, then mix in eggs one at a time. Sieve flour, cocoa, cinnamon and baking powder over mixture and stir to combine (but don’t overwork or the brownie will become cake-like).
  • 02
  • Meanwhile, for hazelnut-cacao crunch, combine ingredients and ½ tsp sea salt flakes in a bowl.
  • 03
  • Spread half the brownie mixture in a 22cm-square cake tin buttered and lined with baking paper. Scatter half the hazelnut-cacao crunch over, then spread remaining brownie mixture over and smooth top. Scatter with remaining hazelnut-cacao crunch and bake until set around the edges but still a little fudgy in the centre (45-50 minutes; a skewer inserted should withdraw with just a little mixture on it). Set aside to cool and store in an airtight container for up to 5 days.

Note Cacao nibs are available from select health-food shops. Light muscovado sugar has a subtle molasses flavour. If it's unavailable, substitute brown sugar.


At A Glance

  • Serves 12 - 16 people
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At A Glance

  • Serves 12 - 16 people

Featured in

Aug 2014

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