Healthy Eating

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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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

Boilermaker House, Melbourne

Boilermaker House, Melbourne

Boilermaker House, Melbourne

New bar Boilermaker House is challenging the way Melbournians take their whisky. The latest venture from Eau de Vie's Sven Almenning and Greg Sanderson, it takes its name from the classic British beer and whisky chaser tradition, merging Almenning and Sanderson's drinks of choice.  

Unlike its Eau de Vie predecessors, Boilermaker House has shifted the focus from cocktails to whisky with a 700-strong malt collection and extensive craft beer range. 

"Eau de Vie is a cocktail bar first and whisky bar second," says Almenning. "So with Boilermaker House, the idea was to turn it on its head and create a whisky bar first and foremost." Beer enters the equation as a refreshing way to wash down the malt spirit.  

The drinks are categorised by flavour camps to help you navigate across the signatures shortlist, although pointing may be the method of choice when it comes to the formidable selection in the back bar. And while the cocktail spread may not rival that of the great Eau de Vie, in-house favourites such as the citrusy Frieda Fizz with tequila and wheat beer are served with aplomb on a list that's tight and mighty.

Hungry? There are deli offerings spanning cheese and charcuterie, or pull up a chair in the dining area, which plates up the simple likes of pâté and steak in bluesy surrounds. 

Boilermaker House, 209-211 Lonsdale St, Melbourne, Vic, 04 2427 0082, open Mon-Wed 4pm-3am, Thurs-Sun noon-3am

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