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.

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.

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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf


As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

You'll need

150 gm Greek-style yoghurt 2 tbsp finely grated ginger 3 garlic cloves, finely chopped 1 tbsp garam masala 1 tsp ground coriander 1 tsp ground chilli Juice of 1 lime 1 lamb shoulder, bone in (about 1.7kg) 80 gm ghee 4 onions, thinly sliced Fresh coriander sprigs, mint leaves, thinly sliced long green chilli and lime wedges, to serve   Saffron pilaf 50 ml vegetable oil or ghee 1 onion, thinly sliced 2 garlic cloves, finely chopped 300 gm (1½ cups) brown basmati rice 500 ml (2 cups) hot chicken stock ½ tsp saffron, soaked in 50ml warm water for 10 minutes   Mint yoghurt 250 gm thick plain yoghurt 1 cup (firmly packed) mint 2 garlic cloves, coarsely chopped Juice of 1 lime

Method

  • 01
  • Combine yoghurt, ginger, garlic, spices and lime juice in a bowl and season to taste. Slash lamb at intervals, rub all over with yoghurt mixture and into the incisions, then wrap in plastic wrap and refrigerate overnight to marinate.
  • 02
  • Unwrap lamb, place in a roasting pan and bring to room temperature (1-1½ hours). Preheat oven to 120C. Meanwhile, heat ghee in a frying pan over medium-high heat, add onion and fry, stirring occasionally, until crisp and golden brown (8-10 minutes). Season to taste, cool briefly, then scatter onion over lamb. Add 500ml water to roasting pan, cover with foil and roast until meat is fall-apart tender (11-12 hours). Pour pan juices into a jug, skim off excess fat and season to taste.
  • 03
  • For saffron pilaf, heat ghee in a large saucepan over medium-high heat, add onion and garlic and sauté until tender and translucent (5-6 minutes). Stir in rice to coat, then add stock, saffron and its soaking liquid and 250ml hot water. Season to taste, bring to the boil, cover with a tight-fitting lid, then reduce heat to low and cook without uncovering for 15 minutes. Remove from heat, stand without uncovering for 5 minutes, then uncover and fluff up with a fork.
  • 04
  • For mint yoghurt, process ingredients in a food processor and season to taste.
  • 05
  • Pile pilaf onto a platter, top with lamb, scatter with coriander, mint and green chilli, and serve with pan juices, mint yoghurt and lime wedges.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Spicy grenache

Featured in

Aug 2016

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