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.

2015 Newtown Festival preview

The Newtown Locals

The Newtown Locals

Black Star's watermelon cake and The Continental's Martini in a can might be the talk of Sydney's King Street, but come Sunday 8 November the Newtown Festival brings a wealth of other reasons to stray to the 2042 - many of them edible.

The Newtown Locals are bringing the brewskies and waffle makers back to Camperdown Park for a second instalment of their annex of the Newtown Festival. Who are the Locals? None other than 16 of the neighbourhood's finest bars and eateries, all collaborating to present five one-off dishes just for the day.

Bloodwood, Mary's, The Bach and Oldtown in Newtown have teamed up to make chicken-steak waffles with chipotle maple syrup and candied pancetta, for instance, while the Hartsyard and Stinking Bishops collaboration has resulted in poutine with beer-and-beef gravy. And the crossover fever doesn't stop there. For drinks you've got Mary's and Young Henry's working together on the hops, alongside coffee and homemade soft drinks.

Among the most anticipated dishes is the dessert, a lovechild sprung from the wholesome union of Black Star, Brewtown and N2Gelato: caramel biscuit topped with yuzu-curd gelato, with freeze-dried raspberries and a pipette of red shiso syrup.

Bloodwood chefs Claire van Vuuren and Mitch Grady are co-curators of this year's offerings, which ring in at just $10 a pop.

"There's so much talent and depth in the local area now," says Grady, "and it's great to have the Newtown Festival reflect some of this."

All proceeds from the Newtown Locals stalls will be donated to First Response, Newtown Neighbourhood Centre's frontline service dealing with drug and alcohol abuse, mental illness and homelessness.

"It's about making the Newtown festival about Newtown again," says Grady.

Newtown Festival, Sunday 8 November, Camperdown Memorial Rest Park, Newtown, NSW

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