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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Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Tasting Australia: a preview

This May, Tasting Australia returns to Adelaide for eight delicious days of collaborations between some of the world's most influential cooks and producers.

Following on from the 2014 festival's "Origins" theme, the 2016 crop of dinners, lunches, workshops, discussions and tastings aims to get a bit more personal; it's all about "Landscapes", showcasing the cultural microcosms underpinning produce and cuisine.

"It's about championing the people that foraged its culture and history," says creative co-director, chef Simon Bryant. "Our guests have assimilated their culture, their history and their traditions to their surrounds to produce the very best."

More than 30 local and international pioneers of the paddock-to-plate philosophy will join forces to create a series of "backyard" events and collaborations, including the highly anticipated "In the company of" series.

"I spend so much time on the collaborations that I feel like I'm a dating agent," says Bryant. "It's really important that people are like-minded and there's a cross-pollination of ideas."

Ethos and interest are Bryant's main matchmaking criteria when he's pairing up talent. Tasting Australia guests can look forward to an Agrarian Kitchen-style lunch menu from Tasmanian farmer (and GT regular) Rodney Dunn at Ngeringa Farm and a city-meets-country locavore dinner by screen stars Sean Connolly (Sean's Kitchen) and Paul West (River Cottage Australia).

"The process is really organic," says Bryant. "When I came up with the idea for Paul, I went to visit him on the NSW South Coast - that's a long way to go to ask someone to come to the festival. A few months later we went for dinner at Sean's and I introduced them - the conversation just kept evolving."

But the festival isn't just about courtship and wooing. On opening night, A Cheong Liew Retrospective is reuniting old friends, too, in a degustation prepared by seven former apprentices to the chef and festival ambassador.

Although Bryant is remaining tight-lipped about the Liew line-up, he says guests can expect chefs from each era that were most influenced by Liew's work - like Cape Lodge's Michael Elfwing and Tallwood's Matt Upson, perhaps. "A kitchen has to have harmony," says Bryant. "And when they click, it's such a testament to the industry."

Tasting Australia, 1-8 May, 2016. Tickets are on sale now.

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