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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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.

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.

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.

Pink Moon Saloon's Sugar Pea Southside

A zesty autumnal sipper balancing light and bright with Southern charm.

Pink Moon Saloon's patron saint of cocktails, co-owner Marshall King, is going green - a vibrant, shamrock green - and there isn't a drop of Chartreuse in sight. "For our Sugar Pea Southside cocktail, we combine sweet but savoury sugar snap peas, aromatic gin and citrus - all of which are very good friends in the glass." King recommends Archie Rose Signature Dry Gin for notes of Dorrigo pepperleaf, lemon myrtle and river mint.

Pink Moon Saloon, 21 Leigh St, Adelaide, SA, pinkmoonsaloon.com.au 

Blend 2 cups of raw sugar snap peas with 1 cup each sugar and cold water until sugar dissolves. Pass the mixture through a fine strainer. Combine 45ml pea syrup, 50ml dry gin and 20ml lemon juice in a shaker. Add ice to fill, shake, taste, then strain into a salt-rimmed coupe to serve.

 

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