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.

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.

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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Set and forget

Taking kitchens into the future with "smart" appliances.

Turning the oven on may soon be a thing of the past, or at least using your hands to do it, at any rate. Manufacturers of kitchen equipment, particularly those from Europe, are looking to change the way we cook by introducing an increasing array of "smart" appliances. The idea is to make the machines smarter so they're easier for us to use. Knobs and dials are disappearing from ovens and being replaced by touchscreens that guide home-cooks step by step through cooking programs.

Miele's new Generation H6000 - the brand's first cooking-appliance refresh in five years - has no control knobs at all on its top models. Whether you're roasting, steaming, microwaving, making a coffee or setting the eye-catching digital-analog clock, all input is through the touchscreen. And the colour choices are almost as impressive as what's under the hood: it comes in stainless steel, black, white and chocolate brown.

Smeg's new smart range offers a responsive artificial intelligence system via a full-colour touchscreen that, among other things, controls the oven's preheating, cooking and cleaning once you've told it what's being cooked. They call the system S Logic.

Swedish brand Asko has the new iChef range, which is also operated via a colour high-resolution touchscreen that closely resembles a smartphone or tablet. The iChef has three pyrolytic cleaning options to conserve energy and five baking functions allowing for different levels of user control.

In Germany Bosch recently launched the myBosch mobile app, which handles warranty enquiries and diagnoses simple operating issues. It'll hopefully hit Australia soon.

The next phase of "smart" appliances was also previewed in Berlin in September, where Panasonic demonstrated its new Cloud technology, which is controlled via voice and gesture control. With this technology you can ask an oven to open its door and to start cooking and cleaning, or swipe your hands across it to change the temperature mid-program. It's not available yet, but it's a sign of the technology that's sure to come. German brand Siemens has a name for this merging of complex programs with simple touch control: "Simplexity".

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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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