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.

Melbourne Salami Festa 2016

Salami lovers, assemble. The two-day Melbourne Salami Festa kicks off on Saturday 8 October with workshops, demonstrations, live music and a farmers' market spruiking a collection of the country's best artisan salumi products.

Sunday is all about the competition. A record 102 salami entries (a jump from last year's 84) will be scrutinized by 10 judges to determine the 2016 salami champion. Look out for white smoke signifying the winner has been chosen.

Attendees can also taste a range of complimentary slices and cast their vote in the Peoples' Choice Award, which will be announced Sunday afternoon. Expect a wild variety of flavours. "Each year we're seeing more different styles of salami and also people experimenting with different types of meat from the traditional pork," says Festa co-director Carlo Mazzarella. "We've seen salami with duck, venison and even kangaroo."

Melbourne Salami Festa, Northcote Town Hall, Vic, Saturday 8 October (10am-10pm) - Sunday 9 October (10am-6pm). To buy tickets, visit melbournesalamifesta.com. 

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