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.

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.

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.

The Gin Garden's Southside

When we had the good fortune to find ourselves in conversation with Ryan Magarian, one of the forces behind Aviation, the best news in gin since the Hendrick's gang stumbled into their rose bushes, we asked him what we should be drinking this summer. Magarian is all about evolution rather than revolution in the cocktail stakes. Should you express an interest in branching out from Mojitos and other refreshing nightclub standards, he'll suggest a Southside. It's been around for a century, but tastes fresher than any daisy you'd care to name. You can make it with all sorts of gin, but Magarian would be flattered if you tried yours with Aviation, the way his friend Mike Enright makes them at The Gin Garden. The Gin Garden, Establishment, 252 George St, Sydney, NSW, (02) 9240 3000.

THE GIN GARDEN'S SOUTHSIDE
Add 60ml Aviation gin, 30ml fresh lime juice, 10ml sugar syrup, six tender young mint leaves and a whisper of soda to a shaker half-filled with cubed ice. Shake and strain into a chilled cocktail glass, garnish with mint, and brace yourself for profound refreshment.

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