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.

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.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

GT reader dinner: French Saloon, Melbourne

French Saloon, Melbourne

French Saloon, Melbourne

Join us for a Gallic-accented dinner at modern Melbourne bistro French Saloon to celebrate White Shirt Day.

There's a new player in Melbourne's Little Bourke Street. The soft-accented French Saloon, replete with bentwood chairs, timber tables and a lofty red ceiling, set up shop inside a former apartment adjoining Kirk's Wine Bar in February. It's the seventh and latest addition to restaurant power trio Ian Curley, Con Christopoulos and Josh Brisbane's portfolio of eclectic eating spaces.

"A lot of people forget that eating is supposed to be about enjoyment," says Curley. "People get caught up with the architecture of a plate."

Head chef Todd Moses, formerly of Supernormal, describes the food as "bistronomy". "We're a modern Melbourne bistro with a European feel but we want to avoid getting locked into the classics," says Moses. Join us for dinner where the menu includes robust offerings such as crumbed and fried fromage de tête - braised and shredded pig's head - before a salade gourmande of duck served three ways: cold-smoked ham from the in-house butcher, pan-roasted offal and a quenelle of liver parfait.

A bitter dark chocolate and hazelnut shortcrust tart rounds out the sweet side with a Cognac Manhattan. As ambassador for the Ovarian Cancer Research Foundation, Curley invites guests to wear white on the night in support of White Shirt Day on 2 May. "As it's the tenth year of OCRF, I think it's important to help stamp out this insidious disease."  

Join us for dinner at 6.30pm on Monday 2 May at French Saloon, first floor, 380-384 Little Bourke St, Melbourne, Vic. The cost of $125 includes dinner, wines and a $10 donation to the Ovarian Cancer Research Foundation.

To book, visit trybooking.com/KMSW.

For more on OCRF, call 1300 OVARIAN or visit ocrf.com.au

French Saloon menu

* Anchovy toasts, guanciale and Espelette

* Yasa caviar, potato blini

* Pig's head cheese beignet
NV Bellussi Prosecco, Valdobbiadene

* Kingfish crudo, gravlax dressing, confit egg yolk and carrot 2012
Monopole Riesling (made by Whittmann), Rheinhessen

* Duck salade gourmande, hazelnut vinaigrette
2014 Gabriel Rosé, Grenache, Bandol, France

* Short rib of beef, mustard leaf, sour onion and bone marrow
2014 Brusset, Côtes duVentoux, Grenache Dominant, France

* Bitter chocolate tart, clotted cream Cognac Manhattan
(cocktail of Cognac, vermouth and bitters)

* Petits fours to finish  

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2017 Restaurant Guide

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