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.

Wildlife


"Packed with flavour, and served long and tall, this is an ideal drink for a balmy afternoon," says Ashton. "Bright acidity is balanced by sweet vanillins, rounded out by the dry tannins of the kombucha." Start this recipe a day ahead to make the vanilla oleo-saccharum, a fragrant syrup infused with citrus.

You'll need

20 ml white rum 60 ml Black Radish organic apple kombucha (see note) 10 ml lime juice 70 ml Australian sparkling wine To garnish: lemon twist   Citrus vanilla oleo-saccharum 250 gm caster sugar Scraped seeds of 1 vanilla bean Finely grated rind and juice of 5 large lemons ¼ tsp orange-blossom water

Method

  • 01
  • For citrus vanilla oleo-saccharum, work sugar and vanilla seeds into the lemon zest in a sealable container until well combined, seal and stand at room temperature for 2 hours to infuse, then refrigerate overnight for flavours to develop. Add juice to zest mixture along with orange-blossom water, stir well to dissolve sugar, then stand at room temperature for 2 hours to infuse. Pass through a fine strainer, lightly pressing solids with the back of a spoon, then pass through muslin and transfer to a bottle and reserve. Makes about 500ml. Citrus vanilla oleo-saccharum will keep refrigerated for up to 2 weeks.
  • 02
  • Pour rum, kombucha, lime juice and 20ml citrus vanilla oleo-saccharum into a glass filled with ice. Top with sparkling wine, stir gently, garnish with a lemon twist and serve.

Note "I highly recommend seeking out Black Radish kombucha products," says Ashton. "In my opinion they're the best on the market. They're made by a chef who understands balance and flavours. At a pinch, dry apple cider would work as a substitute."


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Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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Featured in

Jan 2016

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