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.

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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Chocolate sponge with salted-caramel buttercream


Chocolate and caramel are a match made in heaven. Taking the caramel to quite a dark point, where it hangs on the edge of bitterness, mutes the sweetness of the buttercream and makes a lovely partner to the chocolate.

You'll need

6 eggs 220 gm (1 cup) caster sugar 70 gm cornflour 70 gm plain flour 70 gm self-raising flour 35 gm (1/3 cup) Dutch-process cocoa   Salted-caramel buttercream 275 gm unsalted butter, coarsely chopped and softened, plus 80gm extra 500 gm caster sugar ½ tsp vanilla paste

Method

  • 01
  • Preheat oven to 180C, and butter and flour two 15cm x 22cm rectangular cake tins. Whisk eggs in an electric mixer until thick, pale and creamy (3-4 minutes), then gradually add sugar and whisk until sugar dissolves (8-10 minutes). Transfer to a large bowl, then sieve in the dry ingredients and gently fold to combine. Spoon into prepared cake tins, smooth tops and bake until centres spring back when gently pressed (20-25 minutes). Turn out onto a wire rack to cool.
  • 02
  • For salted-caramel buttercream, beat butter, 200gm sugar and vanilla until pale and creamy (6-7 minutes). Set aside. Cook remaining sugar in a saucepan over medium-high heat without stirring until sugar dissolves and begins to caramelise, then gently swirl and continue to cook until dark caramel in colour (5-6 minutes). Remove from heat, add extra butter and ½ tsp sea salt (be careful, hot caramel will spit), and stir to combine. Add 50ml cold water (be careful, mixture will splutter), stir, then set aside to cool. Beat half the cooled caramel into buttercream and set aside.
  • 03
  • Spread one sponge with half the buttercream, sandwich with remaining sponge then spread top with remaining buttercream. Serve drizzled with remaining salted caramel. Cake will keep (without buttercream) in an airtight container for 3 days.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2015

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