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.

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.

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.

Malfatti Glass

Two glass artists find beauty in the strangely seductive off-centre, one vessel at a time.

Daniel Spitzer and Jill Reynolds are glass artists living in Beacon, New York. Spitzer is an established glassblower and Reynolds, a flameworker, produces glasswork on a much smaller scale. Together, the duo produce Malfatti Glass: a collection of delicate-looking yet surprisingly sturdy tableware made using only hand tools and their breath. From whimsical sake sets to test tube-like prosecco glasses, there's an off-kilter magic to Malfatti (which means "misshapen" in Italian). Each piece is made from borosilicate, a type of glass more commonly reserved for laboratory ware.

How does a Malfatti Glass piece come to be?
Unlike furnace glass, which starts from a vat of molten material, we start with glass tubes of different sizes purchased from scientific glass suppliers. These are heated, stretched and broken down into sections, heated again until malleable, then inflated into the size and shape of the glass. The bottom is then flattened and the lip opened up. Voilà.

You use borosilicate to produce your pieces. Why this particular material?
We rely less on tools using it and have found the process more intimate - we're able to get so close to the material. A lot of flameworkers use soda-lime glass [which is used in most bottles and windows] because it's available in many more colours. We were more interested in the conceptual possibilities of borosilicate and its transparency.

Malfatti Glass prosecco glasses (top left), $150 a pair; Malfatti Glass sake pitcher (top right) and cups, $230 for a set with four cups, are available at sorrythanksiloveyou.com in Sydney or direct from malfattiglass.com

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