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.

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.

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.

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.

Humble pie

Pizza in Italy is good, like I get it. I liked it. It's good. But, if I can be brutally honest with you, my fellow obsessive food nerds, it just didn't make me as happy as cheap-Tuesday, home-delivered barbecue chicken pizza on the couch. I know this might reveal me to be a bogan at the table, but hand-on-my-heart, people, I'm not that guy, honest. I'm quite particular about food. I tend to correct waiters' pronunciations ("It's py-ay-ya, not py-ell-a.") and when my boyfriend reveals to me that he doesn't know what tiramisù is and that he likes to put mashed potato in a salad, it makes me quite uncomfortable. I just have a soft spot for a certain type of pizza.

I like an even spread of toppings. I like thick base. I love it when a crappy pizza place has a "gourmet" menu with a Mexican pizza, or, better still, a "Raj".

I know I should be more interested in beautiful local buffalo mozzarella scattered rustically yet artistically on a thin, woodfired base but I just can't find that as exciting as being able to add a hot-dog-stuffed crust for three bucks.

I feel bad for Italian food. The greatest thing about it is that it's simple, fresh, unpretentious and it tastes like what it's made of. It shows so much restraint and the world just loves it. So we took it and added to it - we pimped it out. We added more cheese and thicker bases and pushed the boundaries of how many different types of animal we can fit on top. We turned it into trash - marvellous trash.

It's not my fault. Too many happy childhood memories revolve around pizza. My first proper birthday party was at all-you-can-eat Pizza Hut. (Do the proper Huts still exist? The last one I knew of was in Surfers Paradise but I think maybe even they quit them.) We filled our friend's bottomless soft drink with chilli and he drank it to be cool and then he vomited. I had my first kiss at a pizza party.

The best day of the week at high school was Thursday, because it was the day the tuckshop ordered in heaps of pizza for lunch. It always blew my mind that this was allowed. Did anyone else have this? Or was my school the only one where the school captain stuck to their core promises?

When I was 19 there was a pizza-slice place in the Valley in Brisbane that we used to think was the most spectacular pizza ever, until I had a slice sober one day and realised they tricked us. But I still eat there every time I'm pissy and in the area.

None of my favourite pizze would pass muster in Italy. I was obsessed with the massive slices in New York that were impossible to eat. I lost my s*** when I found out Scotland will deep-fry it for you. I even preferred the rubbish pizza I ate in Thailand after my friend exclaimed, "I can't eat another freakin' papaya salad!"

It was squidgy with too much barbecue sauce and the cheese was bouncy, but while eating it I met a dreamy German boy who let me kiss him. Context is everything.

So when my boyfriend (the same one who shouldn't be allowed near the salad spoons and the spuds) rants about how rubbish the pizza is in Italy - "There were hardly any toppings! They just gave me one big slice of ham. How lazy are they that they won't chop the ham up and spread it around?" - I say to him, "I love the pizza there. I think less is more. It's such delicious produce. Also, I think it was probably prosciutto." But I secretly agree with him.

PS: My publicist was hoping in this article I would mention my new drama/comedy series, Please Like Me. I'm not very good at sneaking in promo, though. Please watch it, maybe with a pizza, on ABC2 on Thursdays at 9:30pm, or pick it up on DVD from 4 April so everything feels relevant.

Josh will be performing his brand new stand-up show, Douchebag, at the Melbourne Comedy Festival from 28 March to 21 April. Visit comedyfestival.com.au for details.

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