Healthy Eating

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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.

Soy-glazed pork cutlets with Japanese slaw


Coleslaw is a summer barbecue staple. This version is fragrant with ginger for a Japanese spin to match the soy glaze. Toss the dressing through at the last minute for a crisp slaw; for a wilted texture, combine it all about 10 minutes before serving.

You'll need

1 nori sheet 60 ml (¼ cup) soy sauce 2 tbsp honey 1 tbsp brown rice vinegar 4 pork cutlets (about 250gm each) For drizzling: olive oil 400 gm white cabbage (about 1/3), thinly sliced on a mandolin 1 Lebanese cucumber, thinly sliced on a mandolin 2 spring onions, thinly sliced   Rice vinegar dressing 2 tbsp soy sauce 1 tbsp brown rice vinegar 1 tbsp vegetable oil 1 tbsp finely grated ginger ½ garlic clove, finely chopped

Method

  • 01
  • Heat a barbecue or char-grill pan to medium-high. Toast nori sheet on grill, turning once, until crisp (30 seconds).
  • 02
  • Combine soy sauce, honey and vinegar in a bowl, then transfer half to a separate bowl. Drizzle pork with oil, season to taste and grill, turning occasionally and brushing with soy glaze from one bowl, until browned and just cooked through (6-7 minutes). Set aside to rest for 5 minutes.
  • 03
  • For dressing, shake ingredients in a screwtop jar until well combined and season to taste.
  • 04
  • Combine cabbage, cucumber and spring onion in a bowl. Drizzle with dressing, toss to combine and tear nori over the top. Serve with soy-glazed pork cutlets, drizzled with reserved soy glaze.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy young gamay.

Featured in

Jan 2016

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