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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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.

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.

GT reader dinner: Valentino, Melbourne

Riccardo Momesso, Valentino, Melbourne

Riccardo Momesso, Valentino, Melbourne

Come and enjoy a southern Italian feast at Melbourne's Valentino, where the accent's authentic Calabrian.

Is Calabria home to Italy's hottest food?

In both senses of the notion, it's a big "si". Calabrian food can be spicy, but it's certainly having a moment. Its local champion is Melbourne chef Riccardo Momesso. and at his Toorak restaurant, Valentino, he crafts rustic, wholesome Italian cooking, closely linked to the seasons but reflective of its place in Australia.

"Momesso's family background is Calabrese," says GT's Melbourne editor Michael Harden, "and his restaurant reflects not just these Italian roots, but also the kind of food his mum used to cook when he was growing up on a farm in Broadmeadows, Victoria."

It's the kind of approachable, laid-back cooking we can't get enough of, so we've joined with Momesso and team to host a Calabrian-accented reader dinner to celebrate this Italian issue. Expect a southern Italian feast featuring filei pasta with a baccalà and borlotti sauce, Calabrian anchovy doughnuts, or zeppole, and braised goat with hot peppers and sautéed chicory.

So join us on 30 March for fantastic food, wine and Calabrian hospitality. There'll be matching vino, still and sparkling waters courtesy of our friends at Fine Dining Lovers and $10 from each ticket will be donated to the Ovarian Cancer Research Foundation, a most worthy cause. See you there, folks.

Join us for dinner at 6.45pm for 7pm on Monday 30 March at Valentino, 517 Malvern Rd, Hawksburn, Vic. The cost of $130 per person includes Sanpellegrino waters, wines by the glass and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 9826 8815. For more information on the OCRF, call 1300 OVARIAN or visit the OCRF website.

Valentino menu
* Anchovy zeppole
Spritz Calabrese (Cinzano Bianco, prosecco, San Pellegrino Mandarino)

* Wild hare polpetti in pistachio crumb
* Caponata with raisins and cocoa
* Maccu di fave with prawns and chilli
* Marinated sardines with zucchini, pine nuts and raisins
Peroni Nastro Azzurro 2013 Contini Nieddera Rosato, Sardinia

* Filei, ragù di baccalà e borlotti
2013 Virgona Salina Bianco, Sicily

* Braised goat with hot peppers and sautéed chicory
2012 Ippolito Liber Pater Cirò Rosso, Calabria

* Tartufo di Pizzo
2007 Ceratti Greco di Bianco Passito Black Label, Calabria

Sponsored by Fine Dining Lovers

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15.03.2017
Ben Shewry to present at Western Australia’s first food and drink symposium
14.03.2017
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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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Signature Collection

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