Healthy Eating

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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.

Blini with smoked trout, herbed crème fraîche and fennel


You'll need

1 baby fennel bulb, thinly shaved on a mandolin then finely chopped, fronds reserved Juice of 1 lemon, or to taste 1 golden shallot, finely chopped 30 ml extra-virgin olive oil 1 quantity blini To serve: salmon roe 200 gm smoked trout   Herbed crème fraîche 300 gm crème fraîche Finely grated rind and juice of 1 lemon ¼ garlic clove, finely chopped 2 tbsp each finely chopped chives, spring onion and dill

Method

  • 01
  • For herbed crème fraîche, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 02
  • Combine fennel, fronds, lemon juice, shallot and olive oil in a bowl, season to taste and toss to combine.
  • 03
  • To serve, top blini with herbed crème fraîche, smoked trout and a little fennel salad, then top with salmon roe.

At A Glance

  • Serves 36 people
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At A Glance

  • Serves 36 people

Featured in

Nov 2011

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