Healthy Eating

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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.

Pizze fritte with onions, ricotta and chilli oil


The pizza dough here is fermented overnight to give it a delicious sour note, so start this recipe a day ahead.

You'll need

1 tbsp dried yeast 780 gm bread flour 80 ml (1/3 cup) olive oil, plus extra for shallow-frying 1 tsp caster sugar 2 onions, thinly sliced 4 salad onions, thinly sliced 2 white onions, thinly sliced 4 golden shallots, thinly sliced 2 tbsp red wine vinegar 1 tbsp rosemary, finely chopped, plus extra, to serve For dusting: semolina 250 gm firm ricotta, crumbled 60 gm thinly sliced salami (about 24 slices) 60 gm parmesan, finely grated Finely grated rind of 1 lemon   Chilli oil 180 ml extra-virgin olive oil 1 long red chilli, thinly sliced

Method

  • 01
  • Stir 425ml water and yeast in an electric mixer, stir in 380gm flour, then cover with plastic wrap and leave to prove until bubbly (1½ hours). Add 180ml room-temperature water, 1 tbsp oil, sugar, 1½ tbsp fine sea salt flakes and remaining flour, and knead with a dough hook until a smooth, soft dough forms (8-10 minutes; add extra flour if too sticky). Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate to ferment until doubles in size (12 hours or overnight).
  • 02
  • For chilli oil, combine ingredients in a small bowl and set aside for 4-5 hours to steep.
  • 03
  • Heat oil remaining in a saucepan over medium heat, add onions and shallots and sauté until starting to soften (5-6 minutes), then cover and cook, stirring occasionally, until tender (25-30 minutes). Uncover and stir occasionally until onions are dark golden (10-12 minutes), then add vinegar and rosemary and season to taste.
  • 04
  • Divide dough into 12 pieces. Line a baking tray with baking paper and scatter with semolina. Roll each piece of dough on a lightly floured surface to a 14cm round, then transfer to prepared tray.
  • 05
  • Preheat grill to high. Heat oil for shallow-frying in a large frying pan over medium-high heat until hot and fry pizza bases in batches, turning once, until golden and cooked through (3-4 minutes), then transfer to a tray. Spread bases with onion mixture, scatter ricotta over, then grill until golden (2-3 minutes). Top with salami, parmesan and lemon rind, drizzle with chilli oil, scatter with rosemary and serve hot.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Dry sparkling red lambrusco.

Featured in

Jul 2015

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