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.

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.

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Cue the Champagne.

1980s recipes

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

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Charred rainbow chard with garlic crostini and hummus


Charred chard - it has a certain ring to it, and rainbow chard with its robust leaves and beautifully coloured stems is excellent on the barbecue. We've piled it on garlicky crostini spread with hummus. A crumble of salty feta wouldn't go astray either.

You'll need

4 rainbow chard stems, stalks and leaves separated and left whole 50 ml olive oil ¼ cup each coarsely chopped flat-leaf parsley and dill 1 spring onion, thinly sliced 12 thick slices sourdough bread 1 garlic clove, halved To serve: hummus   Roast chilli dressing 1 tsp dried chilli flakes, or to taste 60 ml extra-virgin olive oil 1½ tbsp white wine vinegar Finely grated rind and juice of ½ lemon, or to taste 1 garlic clove, finely grated

Method

  • 01
  • For roast chilli dressing, dry-roast chilli flakes in a frying pan until darkened (30 seconds). Tip into a jar, add remaining ingredients, season to taste and shake to combine well. Shake well just before using.
  • 02
  • Heat a char-grill pan or barbecue to high heat. Drizzle silverbeet stems and leaves with half the oil and toss to coat well. Grill stems and leaves separately, turning occasionally, until charred (4-5minutes for stems, 2-3 minutes for leaves). When cool enough to handle, thinly slice stems and coarsely chop leaves, transfer to a bowl, add herbs and spring onion, drizzle with dressing and toss to combine.
  • 03
  • Drizzle bread slices with remaining oil, season to taste and char-grill, turning occasionally, until toasted (3-4 minutes). Rub with cut-side of garlic, spread with hummus, pile rainbow chard mixture on top and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A full-flavoured Italian white such as fiano.

Featured in

Sep 2015

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