Healthy Eating

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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.

Fast autumn dinners

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

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.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Memphis-style beer-can chicken with potato skins


There's debate over whether the beer here flavours the chicken but its steam sure creates a delicious juicy bird. If you don't have a kettle-style barbecue, a gas barbecue with a lid or an oven will suffice, but you won't get that same smoky flavour.

You'll need

1.6 kg chicken 1½ tbsp Dijon mustard 375 ml can of beer 150 gm apple or pecan wood pieces (see note) To serve: smoked paprika and lemon wedges   Spice rub 1 tbsp brown sugar 1 tbsp smoked paprika 1 tsp each ground cumin, garlic powder and mustard powder ¼ tsp each cayenne pepper and chilli powder   Potato skins 8 small sebago potatoes 30 gm butter, melted 60 gm aged cheddar, coarsely grated 2 tbsp chives, coarsely chopped 125 gm crème fraîche

Method

  • 01
  • For spice rub, combine ingredients with 1 tsp fine salt in a bowl.
  • 02
  • Heat a coal barbecue for indirect grilling to 140C, then add a couple of small pieces of smoking wood (see note). Rinse chicken under cold running water, pat dry with paper towels, then brush all over with mustard. Season chicken inside and out with spice rub, reserving excess. Tip 100ml of beer from the can, add remaining spice rub to the can, then carefully lower chicken onto the beer can so it sits upright with the can in its cavity. Place on the grill, close the lid and cook, topping up coals and wood as necessary, until chicken is cooked through (1 hour 40 minutes to 2 hours; juices should run clear when its thigh is pierced). Set aside to rest for 20 minutes, then remove can.
  • 03
  • For potato skins, preheat oven to 200C, prick potatoes with a fork, then place directly on oven rack and roast until very tender (50-55 minutes). When cool enough to handle, halve potatoes, scoop out flesh (reserve for another use) and brush potato skins with butter, season to taste and place on an oven tray.
  • 04
  • Preheat grill to high, then grill skins, turning once, until golden (4-5 minutes). Turn cut-side up, season to taste, scatter with cheese and continue grilling until golden and melted (3-4 minutes). Top with chives and serve with crème fraîche scattered with paprika, beer-can chicken and lemon wedges.

Note Wood pieces for smoking are available from hardware and barbecue stores. Indirect grilling is cooking away from the heat, using the top rack. It's important to have your coal base well established and glowing before adding the wood.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

May 2015

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