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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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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Beef and pumpkin stew

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato, while others still contain corn. Some are cooked inside a pumpkin, and it's also common to roast pumpkins separately and serve the stew in them. Of course, you can simply skip this altogether - it will still taste just as good.

You'll need

800 gm beef chuck, diced 2 tsp ground cumin 2 tsp ground coriander 6 garlic cloves, finely chopped 6 dried guajillo chillies (see note) 3 onions, peeled 2 tbsp olive oil 2 litres (8 cups) beef stock 100 gm dried apricots, halved 3 oregano sprigs 1 sweet potato, peeled and cut into rough 3cm chunks 500 gm Kent pumpkin, peeled and cut into 2cm wedges Juice of 1 lime, plus wedges to serve Finely chopped Spanish onion, coarsely chopped coriander and toasted pumpkin seeds, to serve


  • 01
  • Combine beef, spices and half the garlic in a bowl, season to taste and toss to coat well, then leave to marinate for 30 minutes.
  • 02
  • Meanwhile, dry-roast chillies in a frying pan over medium-high heat until fragrant and darkened (1-2 minutes). Coarsely chop 1½ onions and combine in a food processor with toasted chillies (discard chilli seeds for a milder stew), remaining garlic and 250ml water. Stand for 10 minutes to allow chillies to soften, then process to a paste.
  • 03
  • Heat oil in a casserole over medium-high heat, add beef and brown well all over (5-6 minutes), then transfer to a plate. Add chilli paste mixture to casserole and simmer until reduced by half (8-10 minutes). Cut remaining onion into wedges and add to casserole along with beef, stock, apricots, oregano and 500ml water, season to taste, bring to a simmer and cook, half-covered, until beef begins to fall apart (2½-3 hours). Add sweet potato and pumpkin and simmer half-covered until tender (25-30 minutes). Squeeze in lime juice, season to taste and serve hot scattered with Spanish onion, coriander and pumpkin seeds to taste.

Dried guajillo chillies are available from Monterey Foods (, Herbie's Spices ( and Fireworks Foods ( 

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Full-bodied malbec.

Featured in

Jul 2016

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