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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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

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.

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.

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.

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.

Last-minute Christmas provisions

Chocolate roulade from Jocelyn's Provisions

Chocolate roulade from Jocelyn's Provisions

Of course you've been nurturing the pudding for months already, patiently feeding it booze. You had the turkey ordered back in spring, the mince pies are on the go, you've grown your own tree - heck, you've even cured the ham yourself. But on the off-chance, the microscopic possibility, that you've left some of your Christmas preparations to the last minute this year, we've pulled together a few lifesavers, a few fall-back Santa's-little-helpers that will keep you on track for a cool Yule. Let's get festive, people.

TRADITIONAL SUET PUDDINGS
Alistair and Teena at Hobart's premier pâtisserie, Sweet Envy, are good at many things, making traditional English suet puddings being one of them. They also make a mean fruitcake, not to mention Christmas cookies, mince pies and shortbread, so be sure to stock up while you're there.

CHRISTMAS CHOCOLATES
The Cat's Tongue chocolates are among Hobart's finest. This year's Christmas specials include pistachio-coated spiced truffles with confit orange and lemon, Christmas "carolmels" (caramels jazzed up with booze and spice), gingerbread ganache with molasses, as well as fresh marzipan. You'll find them at their newly opened café and chocolate shop in Huonville (open weekends only), as well as at The Pigeon Hole café and Wursthaus Kitchen in Hobart.

SUPERB SEAFOOD
Joto, one of Sydney's top seafood suppliers, now extends its services to the general public. Head to the Botany warehouse on Saturday mornings, from 8am until noon, for all your Christmas seafood needs (all sustainably sourced, no less). Among the offerings are hampers packed with festive favourites, such as lobster, prawns, Balmain bugs, Split Rock oysters, Tetsuya's soft smoked ocean trout, Yarra Valley caviar and more.

CHRISTMAS BISCUITS
Phillippa's bakery in Melbourne is doing Belgian chocolate and vanilla Christmas trees, lemon-iced vanilla stars and button-sized shortbreads this festive season. Don't have a sweet tooth? The handmade sesame and parmesan sablés have your name on them.

GLAZED HAMS AND DEEP-FRIED TURKEYS
Pressed for time? Cooking for a crowd? Perth's prime butchery, Mondo, is doing hams glazed with brown sugar, honey and maple, and Bourbon-brined deep-fried turkeys as part of its Christmas spread. Centrepiece sorted.

BEECHWOOD-SMOKED HAM
For top-shelf hams in Sydney, head to Lucas Meats. They do a double-smoked boneless ham and an easy-carve option, but it's their beechwood-smoked version they're best known for. They're in high demand, so get in while they last.

PANETTONE APLENTY
For all things Italian this Christmas, look no further than Enoteca Sileno. Their panettone portfolio ranges from classic to glazed, beer-spiked and gluten-free. They've also got a handsome selection of pandoro and panforte. Buono.

ORGANIC TURKEYS
Sustainable Sydney providores Feather and Bone are selling GreenAg Organic Farm turkeys from the Toowoomba area this year. Not only will they make a striking (and tasty) centrepiece, they're also minimally processed and hormone-, antibiotic- and preservative-free. Win-win.

DRY-AGED WAGYU BEEF
Who said Christmas had to be all about pig and poultry? The dry-aged wagyu offerings from Brisbane's beef specialists Cabassi & Co are good enough to put any old ham or turkey to shame.

HAMS BIG AND SMALL      
Griffith Butchery in Canberra source their hams from Bundawarrah pork in Temora, NSW. They're free-range, naturally smoked and come in both bone-in and boned-rolled versions for easy carving.

RUM TRUFFLE BALLS
Sherbet, one of Perth's top destinations for provisions of the baked kind, are going all out this Christmas with snowballs (bite-sized fruit truffles injected with rum), gingerbread cookies, mince pies and old-fashioned fruitcakes big and small.

BRIGITTE HAFNER'S STOLLEN
Brigitte Hafner's stollen has made a name for itself in Melbourne and it's not hard to see why. The recipe comes from Hafner's mother who, unlike commercial stollen-makers, goes for the traditional method using almond meal and dried fruit with spiced essences of rum and bitter almond. They're available at Hafner's Gertrude Street Enoteca or via post, but you'll need to get your order in quick - they're one of her best-sellers.

CUSTOMISED HAM
Berkshire or Hampshire? Apple or hickory-smoked? The good folk at Feast Fine foods will leave that decision up to you. They're doing tailor-made hams, offering a range of pork breeds, cures, spices and smokes - all that's left for you to do is combine them as you please. 

CHOCOLATE ROULADE
Prime Brisbane bakery Jocelyn's Provisions is doing all the Christmas staples this year: puddings, shortbread, gingerbread trees - you name it. But it's the chocolate roulade with white-chocolate cream and fresh raspberries that's really got our attention. What's even better is that you can place your order online. Too easy.

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Latest news
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
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
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