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.

Canturi 10th anniversary dinner, Melbourne

Gems weren't the only things to shine at a 10th anniversary dinner hosted by Canturi jewels in Melbourne, writes Michael Harden - the menu and lavish venue shared centrestage.

"It was about showing our appreciation for the amazing support from our Melbourne clients. And what better way to say thanks than to invite them to dinner?"

Patricia Canturi, wife and business partner of jewellery designer Stefano Canturi, is talking about the dinner party she and her husband hosted in Melbourne recently to celebrate the 10th anniversary of their Sydney-based Canturi jewels setting up shop down south.

As would be expected from a designer whose most famous creation is the dazzling "Satine" neckpiece worn by Nicole Kidman in Moulin Rouge, this was never going to be an ordinary affair.

There was the venue for starters. The Canturis' friends Deanne Bevan and Guy Russo offered their 1850s mansion, recently given a makeover by designer Iain Halliday. A mix of antique and modern, the house, described by Bevan as "glamorous chaos", is an unequivocal scene-setter.

Then there was the menu, served in the formal dining room to 36 guests, including Anthony Puharich (of Vic's Meat and Victor Churchill) and his wife Rebecca, developer Bruno Grollo and his wife Pierina, and Harper's Bazaar editor Kellie Hush. The guests were seated at black lace-topped tables sporting pink orchids and set with Noritake tableware.

The menu, designed by Shannon Bennett, was matched with Penfolds wines. The food was a blend of classics from Vue de Monde - smoked eel with white chocolate, truffle marshmallows, the theatrical liquid-nitrogen and cucumber sorbet dish that had guests crushing frozen flowers and petals in individual mortars. Dishes designed especially for the night included marron (flown in from Western Australia that day) simply steamed and teamed with a superb brown-butter emulsion and brilliant wagyu beef clustered sculpturally with a variety of onions, an onion jus and mustard greens.

And, of course, there was the jewellery. After dinner, a parade of models dressed in Alex Perry gowns drifted past tables, adorned with pieces that highlighted Canturi's intricate, playful, colourful style.

The party then moved to the living area where Bennett had arranged a Willy Wonka-esque dessert table, piled high with pistachio lollipops, macarons and a brightly coloured, multi-tiered cake. In a heartfelt speech to his guests, Stefano commented that the "love in the air is what motivates me to make beauty".

Not only do these words apply to his jewels but also to his ability to throw a great party.

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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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