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.

GT reader dinner: Philippe, Melbourne

Philippe's PÂTÉ EN CROÛTE

Philippe's PÂTÉ EN CROÛTE

What's the secret to Melbourne's best chicken? According to French chef Philippe Mouchel, it's all about the bird.

"You need to have top chicken," says Mouchel. "It needs to be free-range and cooked in a rôtissoire - ours is imported from France - for 45 minutes before resting."

Given that the chef behind CBD newcomer Philippe has been wowing Melbourne with his French cooking skills for more than 25 years - he first came to Australia in 1991 under the Paul Bocuse banner - it's safe to say he knows what he's talking about. But while roast chook may be the house specialty, there's no shortage of other reasons to flock to Mouchel's new restaurant.

We're celebrating the opening with a four-course reader dinner. You're invited to break bread over a menu including the famed rôtisserie chicken and kicking off with pâté en croûte, "One of the oldest dishes in France," says Mouchel. His combines pork, veal, foie gras and pistachios with a lift from pickled vegetables. It's followed by citrus-cured rockling, poached and set atop seafood risotto with a bouillabaisse sauce and finishes with an elegant almond blanc-manger.

"On the night expect good food, good service and a good time as well," says Mouchel.

Join us for dinner at 6.30pm on Monday 19 September at Philippe, 115 Collins St, Melbourne, Vic. The cost of $140 includes four courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (03) 8394 6625. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au

Philippe reader dinner menu

* Pâté en croûte, foie gras, pistachios, mushrooms, pickled vegetables
2013 Moorooduc Estate Pinot Noir, Mornington Peninsula, Vic

* Fillet of poached rockling, seafood and seaweed risotto, soupe de poisson
2014 Etienne Boileau Chablis, Burgundy

* Rôtisserie chicken, lechefrite potatoes, natural jus
2010 Château Bouscassé Madiran

* Almond blanc-manger, citrus, meringue
2007 Tertre du Lys d'Or Sauternes, Bordeaux

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Tasting Australia returns
07.03.2017
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