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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Bird fancying

Despite what a certain Kentucky "colonel" might have you believe, the key to good fried chicken isn't the secret herbs and spices; it's the simple matter of cooking it on the bone.

In Australia of late, restaurants have begun to fry more chicken and fry it better. Two of the best examples are near-neighbours in Sydney's inner west, Mary's (pictured above) and Hartsyard. An industrial-looking pressure-fryer is one of the secrets of the former, while the latter serves its version with Lowcountry sausage gravy and a buttermilk biscuit.

In Melbourne, the Wednesday-night special fry at Rockwell and Sons has recently clinched the lead, while Korean chain Kyochon still holds the title for Brisbane's best bird (Naruone and Arisun are also front-runners in Sydney).

Morgan McGlone, a chef who left Sydney for the charms of the American south, now heads the kitchen at Husk restaurant in Nashville, a city considered the mecca of deep-fried birds. His current approach sees the birds broken down into eight pieces, all on the bone, and brined in buttermilk and Crystal hot sauce. "I drain the chicken on a rack for an hour and toss it in a mixture of flour, garlic powder, onion powder, cayenne, celery seed and pepper." He fries the chicken for 13 minutes in peanut or canola oil, and likes to serve it with butter-bean succotash, braised mustards and watermelon. "And," he adds, "no self-respecting Southerner would ever use a fork to eat fried chicken."

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Latest news
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
A homage to classic 1970s recipes
13.03.2017
What is teff and how should you use it?
13.03.2017
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