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.

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.

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.

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.

Chocolate brioche


This is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.

You'll need

7 gm (1 sachet) dry yeast 300 gm (2 cups) plain flour 1 tbsp caster sugar 3 eggs 175 gm butter, diced, at room temperature 170 gm Valrhona Manjari with Candied Orange Peel chocolate (64% cocoa solids), finely chopped 1 egg yolk mixed with 1 tbsp milk for eggwash Pure icing sugar, for dusting

Method

  • 01
  • Combine yeast and 1½ tbsp lukewarm water in a small bowl and stand until foamy (5 minutes). Combine flour, sugar and ½ tsp salt in an electric mixer fitted with a dough hook. Add eggs and yeast mixture and mix until a dough forms. Gradually add butter, mixing in each addition before adding the next, until dough is smooth, shiny and elastic. Transfer to a lightly buttered bowl, cover indirectly with plastic wrap and set aside at room temperature until doubled in size (1-2 hours), then knock back lightly, cover and refrigerate overnight to prove and allow flavours to develop.
  • 02
  • Divide brioche into quarters. Working with a piece at a time and keeping remaining pieces covered and refrigerated, knock back and roll to a rough 30cm x 14cm rectangle on a lightly floured surface. Transfer to a sheet of baking paper, scatter a third of the chocolate over, leaving a 1cm border. Repeat with another piece of dough and place on top of the first, then scatter with half the remaining chocolate. Repeat again using all the chocolate, then roll the last piece of dough and place on top. Roll dough lightly to press and smooth, then transfer to an oven tray lined with baking paper and refrigerate to rest and firm slightly (30-40 minutes).
  • 03
  • Preheat oven to 190C. Along the long sides of brioche, slice inwards at 2cm intervals, leaving a 2cm strip uncut along the middle, creating a fringe of thick strips on the sides. Then, working from each end, fold and overlap the strips inwards so they come to the centre and pinch to join as so they don’t separate during baking. Set brioche aside to prove until risen by a quarter again (15-20 minutes), then brush with eggwash and bake until puffed and golden and cooked through (25-30 minutes). Cool briefly, then dust with icing sugar and serve warm or at room temperature. Brioche is best eaten on the day it’s made, but can be reheated successfully in a low oven the next day.

Note  We've chosen Valrhona Manjari with Candied Orange Peel dark chocolate for its citrus note. It's available from select delicatessens and Simon Johnson food shops. If it's unavailable, use a dark chocolate with 58%-66% cocoa solids.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Mar 2016

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