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.

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.

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.

Beef rib roast with beetroot and horseradish


The earthiness of beetroot and horseradish is the perfect match to a perfectly roasted piece of beef, still pink and juicy.

You'll need

900 gm (about 6) beetroot, scrubbed 60 ml (¼ cup) olive oil 2.4 kg beef rib roast, at room temperature 3 heads garlic, halved crossways 30 gm horseradish, freshly grated 240 gm (1 cup) sour cream

Method

  • 01
  • Preheat oven to 180C. Drizzle beetroot with half the olive oil and wrap individually in foil. Roast on an oven tray until tender when pierced with a skewer (1¼-1½ hours). Unwrap and allow to cool.
  • 02
  • Increase oven temperature to 220C. Place beef in a roasting tray, drizzle with remaining oil and season to taste, rubbing all over to coat evenly. Roast for 30 minutes, then reduce oven to 150C and roast until cooked to your liking, adding garlic in last 15 minutes of cooking (about 1¼ hours for medium rare; with an internal temperature of 65C). Remove beef from the oven, cover loosely with foil and set aside for at least 10 minutes to rest.
  • 03
  • Meanwhile, when beetroot are cool enough to handle, peel them and pulse in a food processor until finely chopped. Season to taste and stir in horseradish and sour cream.
  • 04
  • Cut beef into cutlets and serve with garlic and beetroot and horseradish, and pan juices.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Big, bold Barossa cabernet.

Featured in

Jun 2015

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