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.

Ham baked in hay with roast carrot and barley salad


The hay imparts the most wonderful earthy flavour to the ham in this recipe and the effort required is minimal. The hardest part, if you live in the city, will be finding the hay. A pet shop is a good place to start.

You'll need

850 gm pearl barley 1.2 kg baby carrots Unsprayed hay 1 leg ham (about 5kg) 400 gm soft goat’s cheese 2 cups (loosely packed) flat-leaf parsley   Lemon dressing 250 ml (1 cup) extra virgin olive oil 80 ml (1/3 cup) lemon juice 2 tbsp brown sugar 2 tbsp Dijon mustard Finely grated zest of 2 lemons

Method

  • 01
  • Cook barley in a large saucepan of boiling salted water over high heat to soften (15 minutes). Add carrots and cook until carrots and barley are tender (5-10 minutes). Drain and set aside to cool.
  • 02
  • Preheat oven to 180C. Spread hay over the base of a roasting pan or cast-iron pot large enough to fit ham snugly. Place ham on top, drizzle with 600ml water and cover with more hay. Cover with a tight-fitting lid or several layers of foil and bake until ham is deep golden in colour, and beginning to recede from the bone at the hock (2-2¼ hours).
  • 03
  • For lemon dressing, shake ingredients in a sealed jar to combine, season to taste.
  • 04
  • To serve, arrange barley and carrots on a platter, scatter with goat’s cheese and parsley, drizzle with lemon dressing and serve with sliced hay-baked ham.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Medium-dry English cider.

Featured in

Dec 2014

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