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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

The Wild Rover’s Weeski

A Martini for whiskey drinkers? What better winter tipple?

"If whiskey were French, this is my interpretation of what it would taste like," said American cocktail writer (and sometime GT contributor) David Wondrich of his invention. "Suave, subtle and utterly untrustworthy." Whether it's Wondrich's logic or his recipe we can't say, but one way or another, the Weeski has impressed the good folk at Grandma's spin-off The Wild Rover enough to earn a place on their cocktail list. "It's a cracking Irish whiskey cocktail," says Rover James Bradey. "Simple, clean flavours, straight to the point and a lesser-known classic, which fits right up our street." The Wild Rover, 75 Campbell St, Surry Hills, NSW, (02) 9280 2235. 

Pour 30ml Irish whiskey (the Rovers like to use 10-year-old Bushmills), 20ml Lillet Blanc, 10ml orange liqueur and two dashes of orange bitters into a mixing glass, top with ice to fill, stir for a good 40 seconds to chill thoroughly, strain into a chilled cocktail glass or coupette, garnish with an orange twist and serve.

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