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.

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.

All Star Yum Cha

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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.

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.

Massimo Bianchi: spaghetti carbonara


You'll need

50 ml extra-virgin olive oil 200 gm guanciale (see note), finely chopped 6 egg yolks 3 eggwhites 25 gm (1/3 cup) finely grated parmesan 25 gm (1/3 cup) finely grated Pecorino 500 gm spaghetti

Method

  • 01
  • Heat olive oil in a frying pan, add guanciale and sauté over medium heat until crisp and set aside.
  • 02
  • In a large bowl whisk together egg yolks and whites. Add parmesan and Pecorino and season with freshly ground black pepper.
  • 03
  • Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving some cooking water.
  • 04
  • Add spaghetti to egg mixture with guanciale and oil and mix quickly to combine, adding cooking water if pasta is too dry. Season to taste with sea salt and freshly ground black pepper and serve immediately.

Note Guanciale is cured pork cheek, available from Italian delicatessens and butchers. Pancetta is the nearest substitute.


Carbonara is a traditional pasta dish from Rome. Some sources date it as far back as ancient Rome, while others say it was a post-WWII invention. There is as much controversy over how the name came about. 'Carbone' is Italian for coal, and some say this dish is named for the charcoal makers or coal miners with whom it was popular. Whatever its origin, authentic carbonara includes eggs, black pepper, guanciale (pork cheek) and parmesan or Pecorino. It should be eaten as soon as it's mixed, while it's still hot.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2007

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