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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Fast autumn dinners

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

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Pork rillettes


The beauty of rillettes, as with most charcuterie, is that they can be made ahead and refrigerated until needed. Rillettes are made from cured and confit meat, usually pork, that's shredded and set in its own fat. Take the time to shred the meat finely, but don't overdo it - it's nice to have some texture. Take the rillettes out of the fridge at least 20 minutes before serving so they're easy to spread on toasted baguette. Apple slices and pickles make good accompaniments. Start this recipe two days ahead to cure and set the pork.

You'll need

800 gm piece skinless, boneless pork belly 250 gm fine sea salt 3-4 fresh bay leaves 3 thyme sprigs 400 gm pork back-fat, diced (see note) 3 garlic cloves, bruised To serve: fresh or toasted baguette

Method

  • 01
  • Coat pork with salt in a non-reactive container that holds it snugly, add herbs, cover and refrigerate to cure (4-6 hours).
  • 02
  • Heat back-fat in a saucepan over low-medium heat with 2 tbsp water and add more water as it evaporates until fat renders (about 1 hour). You should have about 250ml melted lard.
  • 03
  • Preheat oven to 150C. Rinse pork under cold running water to remove excess brine and pat dry with paper towels. Reserve herbs and garlic. Cut pork into 6cm cubes and place in a roasting pan that fits it snugly, pour rendered fat over, scatter with reserved herbs and garlic, then roast, turning occasionally, until meat is very tender and pulls apart easily (3½-3¾ hours).
  • 04
  • Remove pork from fat and set aside on a tray to cool briefly. Strain fat through a fine sieve and set aside. Shred pork using two forks, pulling meat apart along the grain, then divide among 4-6 individual ¾-cup jars or ramekins, pressing on pork to pack lightly. Pour fat over each jar to cover pork, then cover with plastic wrap and refrigerate to set (about 4 hours). Serve with fresh or toasted sliced baguette. Rillettes will keep sealed for up to a month.

Note Pork back-fat will need to be ordered ahead from the butcher.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Off-dry (demi-sec) chenin blanc.

Featured in

Oct 2015

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