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.

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.

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.

Five Senses to open pop-up brew bar in Sydney

Sydney's Surry Hills isn't exactly bereft of speciality coffee, yet coffee roaster Five Senses has found a niche with Filter: The New Black, a two-week pop-up café focusing squarely on filtered beans.

Taking over the ground floor of a warehouse on Kippax Street, the pop-up aims to be a space where novices and the filter-fluent alike can hone their palates on tasting flights of six or seven roasts. Tasting sessions and workshops on home brewing complement these filter 101s.

Like nearby cafés Neighbourhood by Seán McManus, Artificer and Glider KS, Five Senses has enlisted Porter & Maple for their pop-up's fit-out. A sleek white timber and birch-ply cube brew bar is home to a shiny SP9 filter machine, and there's room for an espresso machine, too. Surry Hillbillies can trip their way through tasting flights at two long communal walnut tables - think beer-hall meets brewhouse.

Around 15 varieties of coffee will rotate over the two weeks across the filter and espresso machines. They range from Ethiopian, Colombian and Kenyan roasts to the more expensive Geisha varieties from Panama and micro-lot roasts from Five Senses' farm in north Sumatra. "We'll put a naturally processed Ethiopian that's really fruity next to a processed Colombian that's tasting pretty clean, then we'll walk you through it," says Ben Bicknell, Five Senses' project manager.

As befits the filter focus, the food front is just slightly left-of-centre. You'll find doughnuts from Short Stop in lieu of croissants, and Jesse McTavish, late of Melbourne breakfast powerhouse Kettle Black, has plans for a coal grill menu with Japanese twists on café staples such as avocado on toast with reduced whey and local seaweed.

Five Senses Pop Up - Filter: The New Black, 64 Kippax St, Surry Hills, NSW, fivesenses.com.au/popup; Sat 3 September to Sun 18 September, daily 7am-4pm.

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