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.

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.

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.

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.

What does a raindrop cake actually taste like?

The raindrop cake

The raindrop cake

New York's latest cult dessert has hit Australia - is it worth the frenzy?

We've waited two hours to try Harajuku Gyoza's version of the famous raindrop cake - the pretty, new cult dessert, available at the Brisbane and Potts Point, Sydney locations, that's popping up on everyone's social media feeds. When we arrive at the South Brisbane dumpling bar at 12.30pm, the first batch is finished - already out and being photographed from various angles by eager diners. On our return, the small bamboo boat delivered to our table holds a giant jiggly water jelly droplet, bookended by a pool of darkly caramelised sugar syrup (kuromitsu) and a dessert spoon of ochre-coloured rubble made from toasty roasted soy flour (kinako) and crushed sesame seeds. 

A second vessel contains a delicate strawberry-flavoured jelly dome. It's tinged pink, with a blueberry at its centre, and a sliver of strawberry beneath. It looks disconcertingly like an oversized (rheumy) eyeball, with a white puddle of thin condensed milk to one side, and kinako and crushed peanuts on the other.

As our cakes arrive the server tells us we've got 30 minutes to dig in before they dissolve. Both disappear in a couple of minutes. The jellies are super-light in texture, created from sugar water and agar-agar, with a dash of strawberry flavouring in the fruit version. They hold their shape as the spoon dips in, much the same way as a slightly under-set panna cotta. The flavour of the kuromitsu is like the caramel topping used on crème caramel and the jelly has a texture similar to the crème - which is confusing since it tastes just like sweet rainwater. The kinako component anchors both dishes, providing a savoury note to balance the sweetness.

Both versions of the raindrop cake cost $8 and the kitchen is having a hard time keeping pace with demand. It's now also available in Sydney, but Harajuku co-owner, Steve Minon, is still unsure whether he'll roll out the raindrop cake to all five stores. He's proud, however, to be the first Australian eatery to nail the dessert. "It just goes with the personality of Harajuku," says Minon, "we're all about fun and giving diners an experience."

If you're fed up with the sweet excesses of previous blood-sugar spiking dessert fads - saturated fat-laden cronuts and Tim Tam-topped freakshakes, say - then the ethereal raindrop cake is the perfect antidote. It's inspired by a Japanese dessert, mizu shingen mochi, which is sold only in summer, created by Kinseiken Seika Company, a Yamanashi-based firm. It was US chef Darren Wong who brought the concept to global attention at New York's Smorgasburg markets. The raindrop cake now has its own Facebook page, Instagram account and website. Time will tell whether its popularity will evaporate as quickly as the dessert itself or if it's here to stay. 

The rainbow cake is currently available at Harajuku Gyoza Brisbane and Sydney. See their website for store locations.

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