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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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.

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.

Nespresso launches decaf

Nespresso Punch

Nespresso Punch

Earlier this month Nespresso announced the release of its new range of decaffeinated Grands Crus, created to mirror three of the company's most popular caffeinated blends.

To celebrate the release, Nespresso's head of the Oceania region, Loïc Réthoré, welcomed select media to experience the new blends at The Sydney Theatre Company on Tuesday night, before treating them to a performance of The Sydney Festival's hotly anticipated show by James Thierrée, Tabac Rouge.

"James Thierrée is the grandson of Charlie Chaplain and is renowned for being one of the world's greatest circus performers," Réthoré said. "He was also born in Lausanne, Switzerland - the same place Nespresso was born."

Before the show, specialty Nespresso cocktails, designed by Mike Enright from The Barber Shop and featuring the three new crus, were served in the STC's Ruth Cracknell Room, which was decked out for the evening with bouquets of red roses.

Before roasting, the three decaffeinated blends - Arpeggio Decaffeinato, Volluto Decaffeinato and Vivalto Lungo Decaffeinato - each go through an advanced decaffeination process, using both water and carbon-dioxide methods of decaffeination rather than harsh chemicals. These methods, says Nespresso, "respect the true nature of the green bean; there is no sacrifice in quality or taste, and the environment is respected".

The food
Canapés included basil, Persian feta and tomato tarts; seared teriyaki tuna and wasabi crème on rice-paper wafers; king prawns with tarragon and chive crème; pumpkin, Stilton and mustard-fruit tortellini; and bite-sized 12-hour-cooked beef Bourguignon with mashed potato.

The drink
Mike Enright's bespoke cocktails included a Nespresso Punch (Vivalto Lungo Decaffeinato, Havana Club rum, macadamia nut-infused almond milk and date); the Nespresso Night Cap (Volluto Decaffeinato stirred with Martell VS Cognac, Heering cheering liqueur, Aztec chocolate bitters and fresh cherry) and an Espresso Martini (Arpeggio Decaffeinato, vodka, coffee liqueur, nutmeg and vanilla ice-cream foam).

We loved
James Thierrée not only starred in Tabac Rouge, but he also directed, choreographed and designed the set - a spectacular unlike anything we've ever seen before. How many coffees must he have a day?

The new decaffeinated range is available now from Nespresso boutiques, the Nespresso Club and online at nespresso.com.

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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
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