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.

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.

Fast autumn dinners

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

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.

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.

Defectors’ Allies

Three brown spirits are better than one in this multinational winter cocktail.

While the original Allies cocktail (gin, dry vermouth and kümmel) salutes British, French and Russian war efforts, Defectors bar manager Ben Willacy chooses to extend the homage to North American forces. "The Allies represents every major allied nation in World War II," he says, adding patriots could replace half the Bourbon with Starward, a new Australian whisky in the bright Speyside style. As well as its multi-spirit base, this dark sour also calls for a dash of vodka. It's an addition that might seem unorthodox, but Willacy assures us the Stolichnaya does more than wave the flag for Mother Russia. "The vodka lengthens the drink in a really unusual way," he says. "I was delighted with the results and adding it to sours is something I'm going to keep playing around with." Defectors, level one, 693 Beaufort St, Mount Lawley, WA, (08) 9328 6200.

Combine 30ml eggwhite, 30ml lemon juice, 20ml Chabot VSOP Armagnac, 20ml Monkey Shoulder whisky, 20ml Bulleit Bourbon, 10ml Stolichnaya Red vodka and 10ml maple syrup in a shaker. Shake briefly to emulsify the eggwhite, then add ice and shake hard to chill (15 seconds). Strain into a chilled coupe and serve.

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