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.

Spiced banana and walnut slice with mascarpone frosting


This is a cake and a slice in one, with oil used instead of butter to add moisture. Be sure the cake is cooled completely before icing it.

You'll need

140 gm walnuts 200 gm brown sugar 180 ml grapeseed or vegetable oil 200 gm self-raising flour ½ tsp mixed spice 175 gm banana flesh (about 2 bananas), coarsely mashed with 2 tsp lemon juice 3 egg yolks   Mascarpone frosting 350 gm mascarpone 50 gm brown sugar Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 180C. Line a 20cm-square brownie tin or cake tin with baking paper. Roast walnuts on an oven tray until golden brown and fragrant (8-12 minutes), cool briefly, then discard loose skin and finely chop half the walnuts (not too fine) and coarsely chop remaining.
  • 02
  • Beat sugar and oil in an electric mixer until combined well (4-5 minutes). Meanwhile, sift flour and spice into a bowl with a pinch of salt, stir in walnuts and set aside. Add banana and yolks to sugar mixture, beat to combine, then stir in dry ingredients. Pour mixture into prepared tin, spread evenly to the edges, smooth top and bake in centre of oven until golden brown and cake springs back when gently pressed (30-35 minutes). Cool briefly in tin, then turn out to cool completely (1-1½ hours).
  • 03
  • For mascarpone frosting, whisk ingredients in an electric mixer until soft peaks form (1-2 minutes). Just before serving spread frosting over the cake with a small spatula or palette knife, slice and serve. Slice will keep unfrosted and sealed in an airtight container for 1-2 days.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

May 2015

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