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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

On the pass: Phil Whitmarsh, The Daniel O’Connell Pub & Dining

What's the Daniel O'Connell all about, Phil?
We use the nose-to-tail philosophy as an umbrella for everything, not just meat. When we serve radishes as part of our snacks, if the leaves are looking a little gnarled to serve as they are, we blanch them, chop them up and mix them through butter. We try for zero-food waste.

And who is or was Daniel O'Connell?
He was a revolutionary Irish MP, but also the kid who planted the pepper tree out the back of the pub. We pay tribute to both.

What's cooking this month?
Summer is really hot in South Australia so we like to keep things light, cutting down on the braised meats and char-grilling and barbecuing instead. We do barbecued ox heart or char-grilled kidneys, with lots of leafy vegetables or baby turnips and baby radishes to add that element of refreshment.

Some people are scared of offal - where do you suggest they start?
Chicken liver parfait is quick, delicate and quite a good-looking thing to have on a plate (a piece of tripe looks like a piece of tripe - there's no hiding it). I serve mine with crusty bread and maybe some pickled sour cherries. Otherwise, sweetbreads, because they sound sweet and cute, even though it's a pancreas or thyroid gland.

This is our fast issue here at GT - what's your fast favourite?
I like a whole lamb, boned out and stuffed with its shoulders and legs and chucked on a spit. It's not exactly fast, granted, but while it's on the spit, it does all the hard work for you. We do it low and slow for anywhere between four and five hours. A little baste with some bay leaves, kitchen olive oil and honey, then let it cook while you sink a few cold ones. That's my kind of fast food.

The Daniel O'Connell, 165 Tynte St, North Adelaide, SA, (08) 8267 4032


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