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.

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.

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.

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.

Mezcal March

The Margarita

The Margarita

Tio's Cerveceria is dedicating March to tequila's spirited parent-spirit.

Tequila: you know it, you love it. But how well do you know mezcal?

For the entirety of March, Tio's Cerveceria in Sydney's Surry Hills celebrates the agave-based spirit, with a new menu and a Mezcal Mini-Fest.

A mezcal-focused menu will be on offer throughout March, showcasing both an extensive list of previously-unavailable mezcals as well as a clutch of mezcal-based cocktails. Get a load of the Mezcal Alejandro: coconut horchata, chocolate bitters and mezcal gin. (Mezcal gin? A gin made with mezcal as a base; it contains 10 classic gin botanicals as well as four Mexican botanicals: ancho chilli, lemongrass, hibiscus and avocado leaf.)

"Our focus has always been agave distillates," says Alex Dowd, the bar's co-owner. "When we opened five years ago, we got a lot of tequila in. Now the interest in the category has kind of exploded. People have a thirst for the new and the artisanal."

At the Mezcal Mini-Fest there'll be free mezcal tastings, provided by some of Australia's leading agave importers, as well as in-depth discussions about agave, and proudly-inauthentic tacos from Ghostboy Cantina

"Mezcal has an amazingly rich culture and history," says Dowd. "They're almost all made by rural distilleries, and reflect the diversity in family recipes, plant species and local environment." 

The mezcal-fuelled month offers agave lovers and amateurs alike an opportunity to explore the path past tequila.

Mezcal March, 1-31 March. Mezcal Mini-Fest, 27 March, from 2pm. Tio's Cerveceria, 4-14 Foster St, Surry Hills, NSW.

 

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