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.

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.

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.

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.

Duck rendang


This duck curry is cooked in a chilli-coconut sauce with fragrant lemongrass. Cucumber pickles, coriander and roti all make great accompaniments.

You'll need

4 duck breasts (150gm each), halved crossways 2 duck Marylands (300gm each), halved through the joint 15 each dried long red chillies and dried small red chillies, broken up and soaked in hot water for 2 hours 1 small onion, coarsely chopped 50 gm ginger, coarsely chopped 25 gm galangal, finely chopped 4 garlic cloves, coarsely chopped 2 lemongrass stalks (white part only), coarsely chopped, green ends reserved 8 gm fresh turmeric, coarsely chopped 3 tsp roasted shrimp paste (see note) 60 ml (¼ cup) vegetable oil 500 ml (2 cups) coconut milk 3 tsp finely grated palm sugar, or to taste For seasoning: lime juice To serve: steamed long-grain rice

Method

  • 01
  • Heat a large non-stick deep frying pan over medium-high heat. Add duck in batches, skin-side down and fry without turning until fat renders and skin is golden brown (2-4 minutes). Set aside, reserving 1 tbsp fat in pan.
  • 02
  • For curry paste, drain and chop chillies, then combine with onion, ginger, galangal, garlic, lemongrass, turmeric, shrimp paste and oil in a small food processor or blender and process to a coarse paste.
  • 03
  • Heat reserved fat over medium heat, add curry paste and fry until colour deepens and onion becomes fragrant (8-10 minutes). Add coconut milk and 375ml water, bring to a simmer over high heat, then add duck and lemongrass ends, and bring back to a simmer. Reduce heat to low and simmer covered with a lid for 30 minutes, then remove lid and stir occasionally until duck is very tender and sauce is thick and deepened in colour (1½-1¾ hours; curry will release fat as it cooks – you can spoon this off as you go, but leave a little for the sauce to fry as it reduces). Add palm sugar and stir until dissolved (1-2 minutes). Season well with salt and lime juice and serve curry with steamed rice.

Note Roasted shrimp paste is available from Asian grocers; to roast it yourself, wrap shrimp paste in foil and roast in a moderate oven until pungent (5-10 minutes).


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fragrant, hoppy India pale ale.

Featured in

Jul 2015

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