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.

Roast trout with warm green lentil and bacon dressing


Lentils and bacon are a match made in heaven - here they combine in a warm dressing served over a simple roast trout. A crisp slaw adds crunch and freshness, although a creamy mash would work equally well. 

You'll need

200 gm green lentils 1 side ocean trout, skinless, pin-bones removed ½ tsp fennel seeds ½ tsp white peppercorns Finely grated rind of 1 lemon, juice of ½ 140 ml olive oil 2 golden shallots, diced 1 garlic clove, finely chopped 70 gm streaky bacon, cut into lardons 2 tbsp red wine vinegar, or to taste Coarsely chopped flat-leaf parsley, to serve.   Brussels sprout and fennel slaw 200 gm Brussels sprouts, thinly shaved on a mandolin 1 small fennel bulb, thinly shaved on a mandolin, fronds reserved to serve 50 ml extra-virgin olive oil Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 200C. Cook lentils in a saucepan of unsalted boiling water until just tender (18-20 minutes). Drain and set aside.
  • 02
  • Meanwhile, dry-roast fennel seeds until fragrant (30 seconds; see cook's notes). Cool slightly, then pound with a mortar and pestle with peppercorns, add rind and set aside. Place trout on a baking tray lined with baking paper, drizzle with 1½ tbsp olive oil and scatter with fennel seed mixture. Season to taste with sea salt and roast until cooked medium-rare (10-15 minutes).
  • 03
  • Meanwhile, heat remaining olive oil in a saucepan over medium-high heat, add shallot and garlic and sauté until tender (3-4 minutes). Add bacon and sauté until beginning to crisp, then stir in vinegar, lemon juice and lentils, season to taste, and keep warm.
  • 04
  • For slaw, toss ingredients in a bowl to combine and season to taste.
  • 05
  • Place roast trout on a serving platter, drizzle with warm lentil and bacon dressing, scatter with fennel fronds and serve warm with slaws.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Crisp, dry cider.

Featured in

May 2016

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