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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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.

Chocolate and roasted almond semifreddo


If you don't have an ice-cream maker this is an easy, rich and velvety alternative. Be sure to toast the almonds thoroughly - their nuttiness is a wonderful contrast to the rich chocolate cream. Start this recipe a day ahead.

You'll need

125 gm blanched almonds 5 eggs 100 gm caster sugar 300 ml milk ½ vanilla bean, split and seeds scraped 280 gm dark chocolate (60%-68% cocoa solids), finely chopped 200 ml thickened cream

Method

  • 01
  • Preheat oven to 190C, and butter and line base and sides of an 8cm x 8cm x 23cm loaf tin with plastic wrap, leaving some overhang.
  • 02
  • Roast almonds on an oven tray until golden (10-14 minutes). Cool, then coarsely chop.
  • 03
  • Whisk eggs and sugar in a heatproof bowl until pale. Meanwhile, bring milk and vanilla bean and seeds just to the boil in a saucepan over high heat. Add to egg mixture, whisking continuously until combined, return to saucepan and stir continuously over medium heat until mixture thickly coats the spoon (3-4 minutes). Remove from heat, add chocolate and stand for 2 minutes to melt, then stir until smooth. Transfer to a bowl placed over iced water to cool (20-25 minutes).
  • 04
  • Whisk cream in a bowl until soft peaks form, then gently fold into chocolate mixture in 3 batches. Fold in almonds, pour into prepared mould, cover with overhanging plastic wrap and freeze until firm (6 hours or overnight). Serve thickly sliced. Semifreddo is best eaten the same week it’s made.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2016

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