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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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.

Ben Shewry to present at Western Australia’s first food and drink symposium

Ben Shewry

Ben Shewry

Madrid Fusion. René Redzepi's MAD. Melbourne's own WAW Gathering. If it's an international food and drink think-tank or event of note, Ben Shewry has been part of it, but that doesn't mean talking in front of crowds was a skill that Attica's chef-patron was born with.

"Because of the isolation I grew up in, public speaking isn't something that came naturally to me," says the Kiwi-born chef, who was raised in a remote pocket of New Zealand's Taranaki region. "I had to overcome that when I was 19 speaking to 500 14-year-olds about being a chef, and then presenting to a mostly non-English-speaking audience of 1600 at Madrid Fusion in 2010."

This May, Shewry will cross the country to speak at WA FADS, Western Australia's first food and drink symposium, an event that aims to discuss some of the important, sometimes-unglamorous issues faced by the state's food industry. For organisers Ai-Ling Truong and Katrina Lane, Shewry's own WAW event was a major inspiration in organising WA FADS, as was the way Shewry approaches the running of Attica.

"The values and level-headedness that Ben has shown while running the best restaurant in Australia is admirable and we wanted to bring him over to share insights into how he manages everything and keeps sane," says Truong. "We will dig deep into what it means to make it in this industry."

As well as being a fan of the Perth Wildcats basketball team - "a great organisation with proper team values so I look at them for inspiration for my own restaurant team," he says - Shewry has served West Australian ingredients including marron, pearl meat and snow crabs at Attica over the past decade.

Come May, Shewry will join key Perth chefs and producers including Joel Valvasori-Pereza ( Lula La Delizia), former best new talent winner Sam Ward, Amy Hamilton ( Liberte) and organic beef farmer Warren Pensini in a day-long program of talks, presentations and workshops. If WA FADS can inspire attendees the same way WAW did (Shewry says WAW helped convince he and his wife Natalia to buy Attica), West Australia's food and drink scene has much to look forward to. Roll on May.

WA FADS, Sunday 28 May, Claremont Showgrounds, 8 Ashton Ave, Claremont, WA.

Tickets to the event are still available for $100 and include lunch, morning and afternoon tea. Tickets and additional crowd-funding rewards can be purchased at


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