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.

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.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Stir-fried eggplant with sweet tamarind sauce


Eggplant season is in full swing right now, so make the most of it. Adjust the fish sauce and tamarind to suit your taste.

You'll need

1 large eggplant, diced 2 tbsp cornflour 150 mL vegetable oil 2 garlic cloves, thinly sliced 2 golden shallots, thinly sliced 2 long red chillies, seeds removed, finely chopped 50 gm palm sugar, crushed 60 ml (¼ cup) fish sauce 2 tbsp tamarind extract To serve: torn coriander and lime wedges, steamed jasmine rice

Method

  • 01
  • Dust eggplant in cornflour and set aside. Heat oil in a wok over high heat, then stir-fry garlic until golden and crisp (2-4 minutes). Transfer with a slotted spoon to paper towels to drain. Repeat with shallot.
  • 02
  • Remove half the oil from the wok and reserve. Add half the eggplant to wok and stir-fry until oil is absorbed and eggplant is golden (2-4 minutes; be careful, hot oil will spit). Set aside. Repeat with reserved oil and eggplant.
  • 03
  • Remove any remaining oil from wok, add chilli and stir-fry until it starts to change colour and become tender (1-2 minutes), then add palm sugar, fish sauce and tamarind extract, and bring to a simmer, stirring to dissolve sugar. Return eggplant to pan, toss to combine and transfer to a plate. Scatter with fried garlic and shallot, and coriander, and serve with lime wedges and steamed rice.

Note To make tamarind extract, soak 80gm tamarind pulp in 125ml boiling water in a bowl for 5 minutes, then mix to form a paste, strain and discard solids.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Vibrant young grenache

Featured in

Feb 2016

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