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.

New cruises 2017

Cue the Champagne.

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.

Fast autumn dinners

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

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.

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.

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.

Cerise


"This is a classically styled Spritz with flavours of ripe berries balanced by a pleasant floral bitterness and fresh acidity," says Ashton. "Although a bit of work is required for the cordial, it's worth the effort. The pinot is measured in grams - it needs to be equal in weight to the other ingredients for a consistent result. The cordial would also work well drizzled over freshly cut fruit." Start this recipe two days ahead to make the blueberry pinot cordial.

You'll need

45 ml Dolin Bitter de Chambéry (see note) 30 ml soda 5 ml caramelised red wine vinegar (see note) 90 ml prosecco To garnish: orange peel and blueberries   Blueberry pinot cordial 250 gm blueberries 250 gm caster sugar 250 gm pinot noir 1 tbsp fennel seeds

Method

  • 01
  • For blueberry pinot cordial, crush blueberries with the back of a large spoon in a sealable container, add sugar and mix well. Seal container and stand at room temperature for 4 hours to infuse, then refrigerate overnight. Add pinot noir, mix well and refrigerate overnight for flavours to develop. Strain syrup through a fine strainer, then through muslin, transfer to a bottle and refrigerate. Makes about 500ml. Blueberry pinot cordial will keep refrigerated for 2 weeks.
  • 02
  • Pour 30ml blueberry pinot cordial, bitter, soda and vinegar into a glass filled with ice. Top with prosecco, stir gently, garnish with orange and blueberries, and serve.

Note "Although Dolin Bitter de Chambéry is available at good bottle shops and large online retailers, it would be possible to substitute Aperol at the same measure, or slightly less Campari," says Ashton. Caramelised red wine vinegar is available from select delicatessens.


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Featured in

Jan 2016

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