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.

Salami and fennel seed mini buns with whipped anchovy butter


These buns may be small but they pack a big punch in the flavour stakes. We love them served more or less straight from the oven, but if you wanted to bake them a little ahead of time, you could warm them in a moderate oven just before serving.

You'll need

2 tsp fennel seeds 600 gm (4 cups) strong white flour 50 gm pecorino, coarsely grated 1 tbsp finely chopped oregano 10 gm (2½ tsp) dried yeast 50 ml extra-virgin olive oil 60 gm sopressa, diced, plus extra, sliced, to serve 1 egg yolk, lightly beaten with 1 tbsp milk   Whipped anchovy butter 200 gm softened butter 8 anchovy fillets, finely chopped Finely grated rind of 1 lemon

Method

  • 01
  • Dry-roast fennel seeds in a small saucepan until fragrant and lightly roasted (20-30 seconds). Combine with flour, pecorino, oregano, yeast and 2 tsp salt in an electric mixer fitted with a dough hook, and mix to combine. With mixer on medium speed, add oil and 375ml lukewarm water, and knead until smooth and elastic (5-6 minutes). Add sopressa and knead to combine. Transfer to a lightly oiled bowl, cover and stand until doubled in size (1 hour).
  • 02
  • Preheat oven to 200C and line 2 trays with baking paper. Turn dough out onto a lightly floured surface, knock down, then pinch off walnut-sized pieces of dough (about 35gm each) and roll into smooth balls. Place on prepared trays, leaving a few centimetres between each for expansion. Cover and stand until risen by about half (30 minutes). Lightly brush with eggwash and bake, swapping and turning trays occasionally, until golden brown (15-20 minutes). Stand for 10 minutes to cool.
  • 03
  • Meanwhile, for whipped anchovy butter, beat ingredients in an electric mixer until light and fluffy, season to taste and keep at room temperature. Serve with the warm salami and fennel seed buns and sliced sopressa.

At A Glance

  • Serves 30 people
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At A Glance

  • Serves 30 people

Drink Suggestion

Dry sangiovese rosé

Featured in

April 2016

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