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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

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.

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.

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.

Dan Aykroyd celebrates Crystal Head vodka in Sydney

What does Dan Aykroyd get up to when he's not busting ghosts or living out his evil twin persona Elwood Blues? Make vodka, of course. The Canadian comic and musician is the co-founder of Crystal Head vodka - a brand born out of his desire for a pure, additive-free spirit. "I felt a lot of vodkas have over-viscosity; I didn't like that," says Aykroyd. "We had a number-one record with Briefcase Full of Blues, we had a number-one single with our cover of "Soul Man", a number-one TV show with Saturday Night Live, we had a number-one movie with Ghostbusters, so I wanted to do a number-one vodka."

Australia, Aykroyd tells us, is one of Crystal Head's top five markets, which is why he's in town to thank the nation for its support. "It's battle speed here getting the word of gratitude out to Australians for how they've embraced my product," he says. "People really got the vodka - they just understood it."

Aykroyd's Australian tour has seen him spruik the vodka in Sydney through media appearances, bottle signings and a dinner and surprise blues performance last night at The Star casino. On 14 October he heads to Melbourne to spread the love.

As for his down time, Aykroyd tells us he hasn't got much, but if he did he'd love nothing more than to "get into a car and drive out into the desert at a hundred miles an hour and go to Alice Springs". We checked in at The Star last night to catch some of the action.

The food The Star's Sokyo was the backdrop for the evening, with standout dishes being snapper sashimi with paper-thin slivers of onion and a delicate yuzu honey sauce, and caramelised fillets of miso-dressed cod made fresh with a cucumber salad.

The drink Crystal Head vodka - and lots of it. We took ours in the form of dangerously strong Martinis and a Punch in the Head: an ironically refreshing combination of vodka, grapefruit juice and lots of ice.

We loved Watching Aykroyd work the stage, Elwood Blues Ray-Bans and all.


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