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.

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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

The Smash


You'll need

2 small chunks each of lime, lemon and orange, unpeeled 45 ml young Cognac (such as Hennessy VS), or to taste ½-2 tsp simple syrup, or to taste (see note) 6-8 mint leaves, rubbed, torn in half To serve: ice or crushed ice To serve: lemon twist or dehydrated orange slice (see note)

Method

  • 01
  • Place citrus in a tumbler and gently press with a muddler to release juices. Add Cognac, sugar syrup, mint and half a glass of crushed ice and stir to combine (ice cubes are fine too; you'll just need to stir for a little longer to get the right dilution). Top with more ice, garnish with a large lemon twist or a dehydrated orange slice, and serve.

Note This is a modern take on a very old classic. When lemonade fruit is in season, you can use it in place of any of the other citrus. To make simple syrup, combine equal parts of sugar and water in a small saucepan over medium heat, stir to dissolve sugar, bring to the boil, then cool. To make dehydrated orange slices, slice an orange (including peel) into thin rounds on a mandolin, place on an oven tray lined with baking paper and dehydrate in oven at 60C overnight or until dry. This recipe is a direct submission from Alexx Stuart of Luxury Tastings; we haven't triple-tested it as we do every other recipe we publish in the magazine. Therefore it's intended as a guide only.


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