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.

Barbecue master Rodney Scott fires up at Harpoon Harry

Rodney Scott at Scott's Bar-B-Que

Rodney Scott at Scott's Bar-B-Que

South Carolina chef Rodney Scott is taking over Surry Hills' Harpoon Harry for two days this May to serve up a real-deal Southern American barbecue feast.

On Sunday May 15 and Monday May 16 , Scott will snatch away the tongs from Harry's newly appointed resident chef Morgan McGlone to serve pulled pork and crackling with vinegar and a pepper-based sauce, slow-cooked over coals for 24 hours.

Scott's barbecue has a reputation for being not so much a throwback as a continuation of what he's always cooked since he was 11 years old, a low-and-slow Southern style often imitated but rarely replicated. Tucked away in the small coastal town of Hemmingway in South Carolina, Scott's Bar-B-Que is an old-school, tin-roofed, tiny diner that's become a point of pilgrimage for grill heads and barbecue enthusiasts alike.

At Harpoon Harry, Scott's barbecue plate will be piled with his pulled pork, crackling, white bread, Carolina coleslaw and pimento mac and cheese. For dessert - if you have room - McGlone will bake fried apple pies with cinnamon ice-cream. Top the night off with a potent moonshine milkshake if you're looking to push the envelope.

Scott will be cooking on Sunday May 15 from 3pm and on Monday May 16 from 6pm until it sells out at Harpoon Harrys, 40-44 Wentworth Avenue, Surry Hills.

hotelharry.com.au/bar/

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