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.

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.

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.

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.

Victoria sponge


The Victoria sponge is perhaps the greatest afternoon teacake of all time. It can be sandwiched with jam or any seasonal fresh fruit along with cream. The secret to making a light cake is to beat the butter and sugar for a long time to trap as much air as possible.

You'll need

180 gm self-raising flour 180 gm unsalted butter, coarsely chopped and softened 180 gm caster sugar 3 eggs 1 tsp vanilla bean paste 200 gm strawberries, hulled and thickly sliced, plus extra, whole, to serve 2 tbsp pure icing sugar, plus extra for dusting 150 ml pouring cream

Method

  • 01
  • Preheat oven to 180C. Butter and flour two 20cm-diameter sandwich tins. Sift flour and a pinch of salt into a bowl. Beat butter in an electric mixer until pale and creamy (5-6 minutes), then add sugar and beat until smooth and light (8-10 minutes). Add eggs one at time, beating well between additions and scraping down sides of bowl. Transfer mxture to a large bowl, sift in flour in two batches, folding to combine between additions, then fold in vanilla. Divide mixture between cake tins, smooth tops and bake until golden brown, and centres spring back when lightly pressed (15-20 minutes). Turn out onto a wire rack to cool.
  • 02
  • Combine strawberries and icing sugar in a bowl and set aside. Whisk cream to soft peaks in a separate bowl and refrigerate until required.
  • 03
  • To serve, place one cake upside down on a plate, spoon on cream, then strawberries, and sandwich with remaining sponge, top with extra strawberries and dust with icing sugar.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2015

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