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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Ten hot drinks for cold nights

Papa Jack's Tom and Jerry

Papa Jack's Tom and Jerry

At GT we're big believers in the power of a strong drink to warm chilly cockles. With winter in full swing, we present for your health and well-being a bevy of beverages that'll keep your home fires burning through the colder months.

Burnt Butter Old Fashioned, Enrique's School for to Bullfighting, Perth
This mix of salted caramel syrup, mole bitters and Johnnie Walker Black fat-washed with beurre noisette ticks all our colder weather boxes with its rich, salty-sweet qualities. GT's Western Australia editor Max Veenhuyzen approves: "I'm not normally a fan of tricked-up cocktails and fat-washing," he says, "but bar manager James Connolly is something of a genius when it comes to drinks." Enrique's School for to Bullfighting, 484 Beaufort St, Highgate, Perth, WA, 0438 248 414

Absinthe Makes the Heart Grow Fonder, The Bowery, Brisbane
This quietly potent combo of absinthe, orgeat, apple juice and bitters comes warm in a teacup with rose petals. Hot stuff. The Bowery, 676 Ann St, Fortitude Valley, Qld, (07) 3252 0202

The Conquestador, Upstairs at Ethos, Hobart
Smoky mescal, Campari, rosso vermouth and flamed orange zest for extra zing: this nod to the Negroni has all the makings of a top winter tipple. GT's Tasmania editors Sue Dyson and Roger McShane vouch for it: "There's some heat and spiciness that make it quite delicious." Upstairs at Ethos, 100 Elizabeth St, Hobart, Tas, (03) 6231 1165

Hot Buttered Wine, Whisky & Alement, Melbourne
Pedro Ximénez, Glendronach 12-year-old whisky, butter and maple syrup, served in a teacup with a sprinkling of nutmeg - this (literally) hot little number from Whisky & Alement is the cocktail equivalent of a warm, fuzzy blanket. Whisky & Alement, 270 Russell St, Melbourne, Vic, (03) 9654 1284

2014 Winter Cobbler, Loft Bar, Adelaide
This mix of whisky, Pedro Ximénez, cloudy apple juice and elderflower liqueur finished off with citrus peel and mint will warm you from the inside out without being too harsh on the palate. Loft Bar, 1/128 Gouger St, Adelaide, SA, (08) 8211 8887

Oak and Ember, Lychee Lounge, Brisbane
There's nothing like a good slug of 23-year-old Ron Zacapa with Pedro Ximénez, kirsch, nut bitters and smoke to fire up the system. Especially when it comes accompanied by salted smoked almonds and aerated chocolate. Lychee Lounge, 2/94 Boundary St, West End, Brisbane, Qld, (07) 3846 0544

Smog Rocket, Eau de Vie, Sydney
This ultra-comforting combination of chocolate porter reduction, Sipsmith gin, Campari and caramel syrup has all the spicy, chocolatey, booze-fuelled components of a winning winter chill-buster. Eau de Vie, 229 Darlinghurst Rd, Darlinghurst, Sydney, NSW, (02) 9357 2470

Spelt ale, Two Metre Tall Farm Bar, Hayes
This naturally soured ale made from organic Derwent Valley spelt, barley and hops is just the ticket for those who prefer beer as their go-to beverage in the cooler months. Two Metre Tall Farm Bar, 2868 Lyell Highway, Hayes, Tas, 0400 969 677

Toffee Apple Sipper, Bulletin Place, Sydney
The combination of tawny Port, organic apple cider vinegar, Hine VSOP Cognac and glazed-apple reduction ("essentially a sweetened version of the clear liquor that comes out of apples when they're baked" says Bulletin Place's Adi Ruiz) sounds just like warm apple pie. Bulletin Place, level 1, 10-14 Bulletin Pl, Sydney, NSW

The Goods, Prix Fixe, Melbourne
You'll have to buy a ticket to dine at Prix Fixe for a chance to try this citrusy combination of savory (the herb), sparkling wine, elderflower, orange and grapefruit jazzed up with Lillet Blanc, Aperol and Suze, but, paired with Philippa Sibley's outstanding eats, it's well worth the trouble. Prix Fixe, Alfred Pl, Melbourne, Vic

For another great winter drink, check out Papa Jack's Tom & Jerry (pictured).


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