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.

Fried pumpkin with yoghurt-herb dressing and crisp onion


This light salad works well as a side with roast meat such as chicken, or just on its own with crusty bread.

You'll need

For shallow-frying: vegetable oil 4 golden shallots, halved and thinly sliced 1 kg peeled butternut pumpkin, cut into 3cm dice 1 tsp each ground chilli, ground cumin and ground coriander To serve: sumac and crusty bread   Tamari pepitas 60 gm pepitas 3 tsp tamari 15 gm butter, coarsely chopped   Yoghurt-herb dressing 200 ml Greek-style yoghurt, at room temperature Juice of ½ lemon 2 tbsp each thinly sliced mint and coarsely chopped dill, plus extra to serve ½ tsp ground chilli

Method

  • 01
  • For tamari pepitas, preheat oven to 180C. Toss pepitas in a roasting pan with tamari and butter, season to taste, then roast, turning occasionally, until golden brown (4-7 minutes). Set aside to cool.
  • 02
  • Reduce over to 140C. Heat 5cm oil in a deep saucepan over high heat until hot. Add shallots and fry, stirring continuously, until golden and crisp (3-5 minutes). Remove with a slotted spoon and drain on paper towels.
  • 03
  • Strain oil, return to pan and top up to a depth of 5cm. Toss pumpkin and spices in a bowl to coat, season to taste and shallow-fry in batches, turning occasionally, until pumpkin is tender and caramelised (4-6 minutes). Remove with a slotted spoon, drain on paper towels, then transfer to a baking tray and keep warm in oven.
  • 04
  • For yoghurt-herb dressing, mix ingredients in a bowl and season to taste.
  • 05
  • To serve, toss half the pumpkin in a bowl with yoghurt-herb dressing to coat, add remaining pumpkin and fold to just combine. Scatter with sumac, fried shallots, tamari pepitas and extra herbs, and serve with crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Perfumed white wine, such as marsanne.

Featured in

Aug 2015

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