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.

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.

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.

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.

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.

Late Night Valentine’s Late Night Crusta

Late Night Valentine’s Late Night Crusta

Late Night Valentine’s Late Night Crusta

This nightclub's calling card isn't exactly traditional, but it's a perfect fit for Late Night Valentine's brand of grown-up hospitality. "It's an old-school drink that's really flexible, as well as sexy," says bar manager Patrick Carpenter. "The idea is this is the first drink people are going to have, so it's not going to be too heavy, but still complex and interesting. We rim our drinks with orange sugar, but using normal sugar is absolutely fine, although I'd garnish it with an orange twist."

Late Night Valentine, 446 Beaufort St, Highgate, WA, 0421 867 806, facebook.com/latenightvalentine

Shake 30ml Tanqueray gin, 20ml Aperol, 30ml lemon juice, 10ml sugar syrup and three dashes of Regan's orange bitters over ice. Double-strain into a coupette rimmed with sugar and serve.

Styled by Aimee Jones

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