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.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

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

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.

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.

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.

What not to miss at the Melbourne Food and Wine Festival 2016

Urban Dairy: Cowgirl Creamery

Urban Dairy: Cowgirl Creamery

Spoiler alert: there's a whole new section dedicated to cheese.

Say a big hello to autumn. In most parts of the world, it's a season of mists and mellow fruitfulness. In Victoria it heralds the altogether less mellow excitement of the Melbourne Food and Wine Festival. Ten days of thinking about food, talking about food and - the best part of all - eating food. And, when it comes to festival highlights, let's not forget the wine.

Fromage a Trois
In the case of Fromage a Trois, let's not forget the cider. In the lush grounds of Werribee Park Mansion, a mini cheese and wine festival features a whole bunch of boutique cider-producers getting together with artisan cheesemakers. Cider and cheese? Yes please. Plus, a whole spit-roasted pig glazed with apple cider makes perfect sense.
Tickets $35 pre-sale, $40 on event day, from 10.30am, Sunday 6 March, Werribee Park Mansion, K Road, Werribee South

The Tasting Room - Oregon vs Victoria Pinot Noir
The trilby-wearers of wine, Victoria's pinot noir producers, will be put through their paces by their Oregon counterparts in the Tasting Room. In this cool-climate smackdown, you'll be able to taste wine from America's burgeoning northwest region alongside Victorian heroes such as Bindi, Bass Phillip and Curly Flat. Competition will be fierce, but it's not all about a fight to the death: there will be plenty of stories about winemaking from both sides of the Pacific woven into the action. Better red than dead, we say.
Tickets, $45, from 12.15pm, Saturday 5 March, Glasshouse, Olympic Blv, Olympic Park

All the Snacks
This version of Perfect Match banishes Dexter the robot and welcomes Matt Skinner to adjudicate the sweet union of food and wine. The event will feature rising-star chef Analiese Gregory and irascible wine fellow and GT contributor Mike Bennie talking about - yes, you guessed it - snack and drink matching, all inspired by their recent trip to Japan.
Tickets $85, from 12.15pm, Sunday 6 March, Glasshouse, Olympic Blv, Olympic Park 

Duck: From Beak to Tail
The spirit of Fergus Henderson may very well be present at this event. Respect the whole quacker at a duck dégustation at Docklands restaurant Chiara, with matched wines from TarraWarra Estate.
Tickets $95, from 6.30pm, Wednesday 9 March, Chiara, 705 Collins St, Docklands

Big Gay Ice Cream
Last, but by no means least, get your lips around a Salty Pimp - a vanilla soft-serve topped with dulce de leche, sprinkled with sea salt and dipped in chocolate. It's the signature offering of New York's cultish Big Gay Ice Cream, a food truck (now joined by three shops and a book) that first revved its engine in 2009. Big Gay Ice Cream's Douglas Quint and Bryan Petroff will be the kings of the Ice Creamery at The Urban Dairy, this year's festival hub, which is an ode to the mammalian output that keeps us in milk, cheese and Salty Pimps. Just say moo.
Free admission, from 11am, 4-6 March, Queensbridge Sq, Southbank 

Melbourne Food and Wine Festival, 4-13 March, melbournefoodandwine.com.au

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David Thompson and Lennox Hastie are cooking a fiery dinner next week
15.03.2017
Ben Shewry to present at Western Australia’s first food and drink symposium
14.03.2017
Massimo Bottura invites you to dinner
13.03.2017
Tasting Australia returns
07.03.2017
Make mine a Grand Cru
28.02.2017
Reader dinner: Stokehouse, St Kilda
27.02.2017
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