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.

Smoky potato soup


You'll need

1 coarsely chopped leek 1 coarsely chopped onion 3 garlic cloves 50 ml olive oil 1 tsp each smoked paprika and hot paprika 800 gm diced floury potatoes 750 ml chicken stock 3 thyme sprigs 1 fresh bay leaf 150 ml milk 1 splash Sherry vinegar To serve: extra smoked paprika and thyme

Method

  • 01
  • Process leek, onion, garlic cloves and olive oil in a food processor until finely chopped. Transfer to a large saucepan and sauté over medium-high heat until tender, then stir in smoked paprika and hot paprika. Add floury potatoes to pan along with chicken stock, thyme sprigs and bay leaf. Season to taste, bring to the simmer, cover and cook until potato breaks down and soup thickens (15-20 minutes). Discard thyme and bay leaf, add milk and bring to a simmer. Process with a hand-held blender until smooth. Add Sherry vinegar to taste and serve hot scattered with smoked paprika and thyme.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2015

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