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.

The producers: Colony honey

A selection of regional monofloral honeys sourced direct from small producers.

What Colony is an assortment of six, cold-extracted, unfiltered honeys made from nectar collected from predominantly single-flower sources.

Who The range is the handiwork of Brisbane-based providore, Michael Dalton of Fino Food and Wine. "We knew that there was great honey out there, but they were all really poorly packaged or having trouble getting to market,'' he says. Colony producers include Stradbroke Islander Charlie Bowman, whose 150 hives produce the intensely sweet Coastal Heath honey, and Maurie Damon, who has 450 hives dotted around Cairns and the Atherton Tablelands supplying both the eucalypt-redolent Forest honey and the dainty lychee blossom honey.

Why Through Colony, Dalton connects chefs with small producers who use traditional methods and have often very small yields. The choice of honeys also highlights their diversity, from treacle-like macadamia honey to the tropical notes of lychee.

Where Fino Food and Wine sell 1kg tubs wholesale and supply the likes of Queensland delis Bread & Butter in Bulimba and Get Fresh in Cotton Tree, where customers can buy on a tap-and-fill basis. 

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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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