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.

Piña Colada


"The quintessential tiki cocktail," says Richard Boccato of White Lightning. "This drink sums up everything that is tiki - most of all a sense of tropical escapism. Believed to have been invented in the early '50s in Puerto Rico, this relatively simple drink relies on añejo rum for depth and character, fresh pineapple juice for refreshing fruity length and cream of coconut for richness, texture and mouth-feel."

You'll need

1 pineapple 60 ml coconut cream (see note) 45 fresh pineapple juice 45 ml añejo rum 15 ml demerara sugar syrup (see note) To garnish: toasted coconut

Method

  • 01
  • Hollow out pineapple (reserve fruit and leaves in the fridge) and place in the freezer to freeze (4-5 hours).
  • 02
  • Combine coconut cream, a chunk of pineapple, juice, rum, demerara sugar syrup and ½ cup of ice in a blender and blend on high speed until completely smooth (20-25 seconds).
  • 03
  • Taste for balance, adjusting with more juice, syrup or rum as necessary. Pour into hollowed-out pineapple (or a tall glass), garnish with pineapple leaves and toasted coconut and serve.

Note Richard Boccato recommends Cocomas coconut cream. 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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Jan 2014

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