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.

Signature drink: Angel’s Cut’s Dr Funk

Take two of these and call us in the morning.

Despite a predilection for fruit, wacky garnishing and lethal measures of booze, the tiki playbook is not without its quieter moments, this rum-fuelled Pan Am Clipper doppelgänger a case in point. "It's one of the least tiki drinks I've seen and more akin to a classically styled cocktail," says bar manager James Connolly. It's a potent yet refreshing mix. Angel's Cut by The Trustee, 133 St Georges Tce, Perth, WA

Combine 50ml Caribbean rum, 5ml absinthe and 15ml grenadine (Angel's Cut uses seven-year-old Angostura rum, Pernod absinthe and Crawley's grenadine) with 25ml lime juice, 2 dashes of Angostura bitters, and a dash of eggwhite in a shaker, add ice to fill and shake hard. Strain into a chilled coupette, garnish with ribbons of lime zest and serve.

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