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.

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.

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.

Chocolate honeycomb


This is great dipped in extra chocolate, or crumbled over ice-cream. When you cook the mixture, it's really important to keep stirring when it's getting close to the right temperature lest the cocoa burn, and you'll need an accurate sugar thermometer. This honeycomb stores well in an airtight container in the freezer. Humidity makes this sweet treat sticky so it's best made on a cool, dry day.

You'll need

8 gm (1 heaped tsp) bicarbonate of soda 165 gm caster sugar 60 gm liquid glucose 60 gm honey 8 gm (1 heaped tsp) Dutch-process cocoa, sieved Melted dark chocolate (60%-68% cocoa solids), to serve

Method

  • 01
  • Sieve bicarbonate of soda into a bowl and set aside. Line a deep-sided 15cm x 20cm metal tray with baking paper and set aside.
  • 02
  • Bring sugar, glucose, honey, cocoa and 60ml water to the boil, stirring to dissolve sugar, then boil, swirling pan occasionally at first and stirring occasionally towards the end of cooking to prevent burning on the base, until mixture reaches 150C on a sugar thermometer (8-12 minutes; hard crack stage). Sprinkle with bicarbonate of soda (be careful, hot mixture will puff up), swirl pan quickly to combine and immediately pour into prepared tray, then stand without touching until cooled (10-15 minutes). Break into pieces and dip in chocolate, cooling in fridge to set. Honeycomb is best on the day it’s made, but freezes well.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2016

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