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.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

Mama Baba’s Amaretto Sour

Go Greco-Italo retro with George Calombaris, some almond-flavoured liqueur and plenty of lemon juice.

The focus of Mama Baba, the new Greco-Italian restaurant opened in South Yarra by George Calombaris and his cohorts, is "dishes that make you think fondly of your grandmother, but with the newness of today". In the Amaretto Sour, part of the eatery's substantial cocktail list, they've certainly nailed the nanna (or rather, nonna) angle, the Amaretto Sour being a true retro classic. "We wanted to highlight Italian and Greek spirits in their classic format, with clear distinct flavours; ones that are simply mixed but massive in flavour, and I believe the Amaretto Sour is all this and more," says manager Sam Maher. Our tip? Amaretto can be plenty sweet, so taste, taste, taste and make sure the lemon balances it out for a truly sour Sour. Mama Baba, 21 Daly St, South Yarra, Vic, (03) 9207 7421.

MAMA BABA'S AMARETTO SOUR
Pour 60ml amaretto, 30ml lemon juice, 1 eggwhite (about 15ml) and 5ml sugar syrup into a cocktail shaker. Shake vigorously to froth the eggwhite, add a handful of ice and shake again. Add lemon juice to taste, shake, strain into a glass filled with ice, garnish with a maraschino cherry and serve.

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