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.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

Confetti cake


A triple-layered cake is a guaranteed show-stopper, but if you're not feeding a large crowd, it's simple to reduce the quantities and make a single or double-layered cake. Sparklers to adorn it are optional, but highly recommended. The buttercream frosting is inspired by a Catherine Adams recipe.

You'll need

350 gm softened butter, plus extra for greasing Scraped seeds of 1 vanilla bean 700 gm (4 2/3 cups) plain flour 550 gm (2½ cups) caster sugar 380 ml milk 200 gm crème fraîche 6 tsp baking powder 280 gm eggwhites (about 10) 3 tbsp hundreds-and-thousands, plus extra to serve   Buttercream frosting 500 gm caster sugar 230 gm eggwhite (around 8) 500 gm butter, at room temperature Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 170C. Butter three 20cm-diameter cake tins, line the bases with baking paper and dust sides with flour. Beat butter in an electric mixer, scraping down the sides of the bowl occasionally, until very fluffy and almost white (10-12 minutes), then beat in vanilla seeds. Scrape down sides of bowl, add flour, sugar, milk, crème fraîche and baking powder and mix on low speed to combine. Beat in eggwhites, a little at a time, until smooth, then stir in hundreds-and-thousands. Divide evenly among prepared tins, smooth tops and bake, swapping tins occasionally during cooking, until pale golden and centres spring back when lightly pressed (55 minutes to 1 hour). Cool in tins for 10 minutes, then turn out and cool on wire racks. Trim tops flat with a serrated knife and set aside.
  • 02
  • For buttercream frosting, gently whisk sugar, eggwhite and a generous pinch of salt in a heatproof bowl over a saucepan of simmering water until mixture reaches 50C-53C (10-12 minutes). Transfer to an electric mixer and whisk on medium-high speed until cooled completely (10-15 minutes), then add butter a little at a time until incorporated. Beat in vanilla seeds and set aside (see note).
  • 03
  • Place one cake on a serving plate, spread with frosting to about 7mm thick and refrigerate until frosting firms (8-10 minutes), then repeat. Top with remaining cake, spoon peaks of frosting on top, scatter with hundreds-and-thousands and serve.

Note If it's a hot day you may need to cool buttercream frosting over ice or in the fridge briefly to firm it up.


At A Glance

  • Serves 15 - 20 people
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At A Glance

  • Serves 15 - 20 people

Featured in

Nov 2015

Recipes (12 )

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