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.

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.

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.

Pork rib, black lentil and white bean stew


This deeply spiced braise of pork ribs, black lentils and white beans is proof that some things are worth the wait. A scattering of toasted crumbs adds irrestistable crunch to an already moreish dish. Begin this recipe a day ahead to soak the beans.

You'll need

60 ml (1/4 cup) olive oil 1.2 kg pork ribs, cut into 2-rib portions 1 onion, thinly sliced 1 long red chilli, thinly sliced 2 garlic cloves, thinly sliced 2 tsp Dutch-process cocoa, sieved 2 tbsp smoked paprika 1 tsp ground ginger 1 tsp ground fennel 1 tsp ground cinnamon Pinch of ground cloves 1 tbsp Dijon mustard 400 gm canned chopped tomatoes 200 gm small black lentils (see note) 100 gm haricot or other small white beans, soaked overnight in cold water, drained 50 ml apple cider vinegar, or to taste 2 tbsp maple syrup 1 tbsp blackstrap molasses 1 fresh bay leaf 1 thyme sprig, plus 1 tbsp extra leaves, to serve 2 tbsp coarsely chopped flat-leaf parsley 2 tbsp oregano   Spicy crumbs 50 ml olive oil 150 gm crustless sourdough bread, torn 1 tbsp thyme 1 tbsp oregano 1 tbsp flat-leaf parsley 1 tbsp sage 1 garlic clove, coarsely chopped 1 long red chilli, thinly sliced

Method

  • 01
  • Preheat oven to 160C. Heat 1 tbsp oil in a large frying pan over medium-high heat. Season ribs well and cook in batches until browned all over (2-3 minutes each side). Transfer to a plate.
  • 02
  • Heat remaining oil in a large casserole and sauté onion, chilli and garlic over medium heat until tender (6-8 minutes). Add cocoa and spices and stir until fragrant (30 seconds), then stir in mustard. Add remaining ingredients, except parsley, oregano and extra thyme leaves, and 1.4 litres water, bring to the boil, then add ribs, cover, transfer to oven and braise, checking and stirring occasionally, until beans and pork are tender (3½-4 hours). Discard thyme sprig and bay leaf, stir in parsley, oregano and thyme leaves and season generously to taste.
  • 03
  • Meanwhile, for herbed crumbs, process ingredients in a food processor to coarse crumbs, spread on a baking tray and bake, until crisp and golden brown (10-15 minutes). Scatter evenly over stew and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Note Small black lentils are available from select delicatessens. If they’re unavailable, small green lentils would make a good substitute.

Drink Suggestion

Dense, full-bodied mataró

Featured in

May 2016

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