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.

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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Overnight Afghan bread with labne and black garlic


Black garlic, the fermented component in this recipe, is garlic that has been aged for a month to produce an earthy flavour. Start this recipe a day ahead to make the labne.

You'll need

500 gm Greek-style yoghurt To serve: extra-virgin olive oil and baby radish or cress 1 head black fermented garlic (see note)   Overnight Afghan bread ½ tsp dried yeast 500 gm bread flour ½ tbsp nigella seeds 1 tsp onion flakes

Method

  • 01
  • For labne, combine yoghurt and 2 tsp sea salt flakes in a bowl. Spoon into a sieve lined with muslin over a bowl, cover with plastic wrap and refrigerate until thick and liquid drains (12 hours or overnight). Discard liquid and refrigerate labne until required.
  • 02
  • Whisk yeast, 200gm bread flour and 200ml room-temperature water in a bowl, cover with plastic wrap and set aside at room temperature until bubbling with a slightly fermented smell (about 12 hours). Transfer to an electric mixer fitted with a dough hook, then add remaining flour, 110ml lukewarm water and ½ tbsp salt, and knead until dough is smooth and slightly sticky (8-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside to prove (2½-3 hours).
  • 03
  • Preheat oven to 250C and place a heavy tray in oven to heat. Knock back dough on a floured surface, roll to a round of about 30cm diameter, transfer to a sheet of baking paper and, with wet hands, stretch dough to your desired shape, pressing the top to form indentations. Spray or brush with water, scatter with nigella seeds, onion flakes and sea salt flakes, then slide onto prepared baking tray and bake until golden and cooked (14-16 minutes). Cool briefly, then serve with labne drizzled with olive oil and black pepper, cress and black garlic to spread on bread.

Note Black garlic is available from select grocers and online at tasmanianblackgarlic.com.au.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Cold, crisp pilsner-style lager.

Featured in

Jul 2015

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