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.

Lime and coconut marinated short ribs


This is a great dish for snacking on around the barbecue - serve it share-style on a large chopping board. The best way to eat this is to put a little sticky rice in the lettuce, then top with beef, cucumber and herbs, a splash of nam prik pla, and have plenty of napkins handy to catch the drips. If you don't feel like cooking your own rice, order takeaway from your local Thai restaurant.

You'll need

300 ml canned coconut milk 125 ml (½ cup) fish sauce Juice of 1 lime 2 garlic cloves, finely grated 3 boneless beef short ribs (about 200gm each) To serve: butter lettuce leaves, coriander, mint, thickly sliced cucumber and sticky rice   Nam prik pla 80 ml (1/3 cup) fish sauce 80 ml (1/3 cup) lime juice 1 tsp light palm sugar, finely crushed, plus extra to taste 2 garlic cloves, crushed 2 golden shallots, finely chopped 1 birdseye chilli, thinly sliced

Method

  • 01
  • Whisk coconut milk, fish sauce, lime juice and garlic in a bowl. Place ribs in a container to fit snugly, pour in marinade, turn to coat, cover and refrigerate for 1 hour to marinate.
  • 02
  • For nam prik pla, whisk fish sauce, lime juice and palm sugar to dissolve sugar. Add garlic, shallot and chilli, whisk to combine and season to taste, adding extra sugar if necessary.
  • 03
  • Preheat a char-grill pan or barbecue to medium-high heat, add ribs and grill, turning once until charred and cooked medium-rare (7-8 minutes; timing will depend on the thickness of the rib). Transfer to a tray, cover loosely with foil and set aside for 5 minutes to rest.
  • 04
  • Thinly slice short ribs across the grain, transfer to a serving platter and serve with lettuce, herbs, cucumber, sticky rice and nam prik pla.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Spicy, slurpy young grenache.

Featured in

Nov 2015

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