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.

Appleton Estate Rum event

Look out spirit lovers, there's a new girl on the block. Her name is Appleton Estate Jamaica Independence Reserve Rum and she's sweet, sophisticated, smooth, and all grown-up. She recently turned 50, so Appleton Estate held a shindig at Sydney's Riley St Garage on 6 November in her honour that was both a birthday and coming-out party for the oldest and possibly the most expensive rum in the world at a cool $5500 per bottle.

Distilled in 1962 to commemorate Jamaica's independence from Britain, the rum has passed through two generations of master blenders, ageing for 50 years in 10 oak barrels, evaporating over that time down to the equivalent of three barrels, which were bottled late last year.

Appleton is Jamaica's largest private employer and one of the few distilleries left that continues to produce rum from harvesting the sugar cane to bottling the spirit all on one estate. Only 800 bottles of this prestigious expression have been released worldwide, 17 of them landing on Australian shores.

The food Beef carpaccio with soy vinegar and brioche croûtons, tempura Moreton Bay bug, spinach and ricotta ravioli with burnt sage butter, grilled baby snapper with red pepper and chorizo dressing, and crisp pork knuckle with a soy-mustard glaze and pickled apple.

The drinks Tropical rum cocktails were front and centre with bartender Bobby Carey mixing up a Dark and Stormier, Piña Coladas served tiki-style and the classic Treacle.

We loved While hot and steamy summer nights call for cool rum-based cocktails, the 50-year-old Independence Reserve is a force to be reckoned with served neat. But at that price, we might just have to settle for the 21-year-old.

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Latest news
David Thompson and Lennox Hastie are cooking a fiery dinner next week
15.03.2017
Ben Shewry to present at Western Australia’s first food and drink symposium
14.03.2017
Massimo Bottura invites you to dinner
13.03.2017
Tasting Australia returns
07.03.2017
Make mine a Grand Cru
28.02.2017
Reader dinner: Stokehouse, St Kilda
27.02.2017
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Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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