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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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.

Le Syndicat’s Gen’tonique

A bitter and refreshing spring tipple.

Sullivan Doh, manager and co-founder at Le Syndicat, one of the most talked-about new bars in Paris, uses only French products in his drinks.

In the Gen'tonique the base is Bonal (a fortified wine containing quinine) and Gentiane de Pontarlier mixed with a house-made tonic syrup and sparkling water. These bottles can be hard to find outside Europe, though, and home-made tonic isn't always at hand, so for us Doh suggests the marginally easier-to-find Byrhh in place of the Bonal, Suze ("though it's a bit sweeter") for the gentian hit, and a dry tonic such as Fever-Tree for the mixer. Le Syndicat, 51 rue du Faubourg-Saint-Denis, 75010, +33 6 66 63 57 60

Fill a large tumbler with large ice cubes. Add 20ml Byrhh and 45ml Suze, top with tonic water to taste, garnish with a twist of lemon and serve.

Related link: more cocktail recipes

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