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.

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.

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.

Blue Hawaii


"Legendary bartender Harry Yee created this drink in 1957 when he was bartender of the Hilton Hawaiian Village in Waikiki," Richard Boccato of Brisbane's White Lightning tells us. "It's vibrantly colourful, refreshing and delicate, fun and easy drinking, with tropical fruit characters. A true tiki classic."

You'll need

30 ml fresh pineapple juice 22 ml vodka 22 ml white rum 15 ml demerara sugar syrup (see note) 15 ml lemon juice 7 ml blue curaçao To garnish: thinly sliced orange and umbrellas

Method

  • 01
  • Combine ingredients, except sliced orange, in a cocktail shaker, half-fill with ice and shake hard.
  • 02
  • Taste for balance, adjusting with more citrus, syrup and booze as necessary. Strain into a double Old Fashioned glass or large tumbler filled with ice cubes.
  • 03
  • Garnish with thinly sliced orange and an umbrella and serve.

Note To make demerara sugar syrup, gently heat 2 parts demerara to 1 part water in a saucepan over medium-high heat, stirring to combine, then set aside to cool.


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Featured in

Jan 2014

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