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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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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Char-grilled broccoli with feta and charred-lemon dressing


Broccoli shows another side of itself when it's charred on the edges and still slightly crunchy. Slice the broccoli through the stems to keep the slices intact - this makes for much easier handling on the grill. We'll happily eat this as a light meal in its own right, but it would also be excellent served alongside grilled lamb or chicken.

You'll need

2 small heads of broccoli, thick stalks trimmed, thickly sliced 1 tbsp olive oil lemons, cut into cheeks 100 ml (½ cup) extra-virgin olive oil 2 tbsp red wine vinegar, or to taste 1 garlic clove, finely chopped ½ cup each coarsely chopped mint and flat-leaf parsley ¼ Spanish onion, thinly sliced 100 gm Greek feta, crumbled To serve: slivered pistachios

Method

  • 01
  • Bring a char-grill pan or barbecue to high heat. Drizzle broccoli with olive oil, season to taste and grill, turning occasionally, until charred and tender (8-10 minutes). Set aside. Grill lemon cheeks, turning occasionally, until charred and softened (6-8 minutes), then set aside.
  • 02
  • Squeeze the juice from one of the lemon cheeks into a bowl, then finely chop the cheek and add to juice along with extra-virgin olive oil, vinegar and garlic, and whisk to combine. Season to taste and set aside.
  • 03
  • Coarsely chop half of the broccoli and combine in a bowl with mint, parsley, onion and feta, season to taste and toss to combine. Drizzle with dressing to taste and toss again to coat.
  • 04
  • Arrange broccoli slices on a serving platter, drizzle with a little more dressing, then pile chopped broccoli mixture on top. Scatter with pistachios and serve with charred lemon cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented sauvignon blanc.

Featured in

Sep 2015

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