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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

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.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Cloudy Bay 2013 vintage sauvignon blanc launch

There are worse places to be on a Tuesday afternoon than the lawn of a mansion by Sydney Harbour, and there are worse things to be drinking than Cloudy Bay. That was more or less the scene Tuesday 1 October at the début of the New Zealand winery's 2013 sauvignon blanc - a vintage described by Cloudy Bay estate director, Ian Morden, as generous, intense and very concentrated. "For me, the 2013 vintage is very classic Marlborough," he said.

The food Proceedings kicked off at the seafood bar with Yamba prawns, Cloudy Bay diamond-shell clams, steamed mussels and Merimbula oysters. Next up was lunch prepared by chef Jared Ingersoll, who served platters of manuka honey cold-smoked salmon with baby radishes, salt-baked beetroot with avocado and skordalia, crisp-skinned fillets of Chatham Island blue cod, poached lamb shoulder with buttermilk-roasted onions, and to finish, fennel marshmallows with sheep's milk cream and blackberry meringue.

The drink Cloudy Bay's 2013 sauvignon blanc (which made a stellar entrance in a timber Riva speedboat aptly namedLa Dolce Vita), naturally, along with the winery's 2011 pinot noir and a 2008 late-harvest riesling.

We loved The food and sparkling set-up styled by Sibella Court were a highlight, but at the end of the day it was the 2013 vintage that stole the show - it did, after all, arrive in a speedboat.

cloudybay.co.nz

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