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.

Brooks’ Grassy Knoll

Shooting to thrill with a hint of the wild Aubrac.

Suze - Picasso drank it, or at least he painted a bottle of it in his 1912 Cubist stunner Verre et bouteille de Suze. Nicolas Poelaert certainly drinks it. He trained with Michel Bras in the same French wilderness where some of its constituent bitter herbs grow, and now, as he knocks socks cooking at Brooks in Melbourne, his barman Shae Silvestro pays tribute to those roots (gentian in particular) in a handful of cocktails showcasing the complex elixir's charms. The Grassy Knoll, as befits the name, has lethal potential in the right hands. Brooks, 115-117 Collins St (enter via George Pde), Melbourne, Vic, (03) 9001 8755.

Pour 30ml gin, 15ml green Chartreuse, 15ml Suze, 30ml freshly squeezed lime juice, 20ml sugar syrup (sugar dissolved in an equal measure of water) and six mint leaves into a shaker half-filled with ice. Add more ice, shake hard and fast, strain into a chilled cocktail glass, and serve without delay.

Related link: more cocktail recipes and drink news.

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