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.

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.

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.

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.

Du Fermier charcuterie

Annie Smithers' charcuterie: coming to a kitchen table near you very soon.

WHO Chef Annie Smithers made her name with her eponymous bistro in Kyneton in regional Victoria before opening the French-inspired Du Fermier in Trentham. She and long-time collaborator Angus Beaumont are fiends for charcuterie, and decided to start selling their own.

WHY Smithers and Beaumont have nearly half a century of training, technique and skill between them. Working with Western Plains Pork and other local producers in the Du Fermier kitchen, the pair uses tried and tested recipes they've accumulated over the years to make fine pastry, and properly seasoned and mixed sausages and terrines that have excellent texture.

HOW Hot-water pastry is an art perfected in the pork pies, which are filled with delicious morsels of pork and topped with savoury jelly. The duck terrine is studded with crisp pistachio nuts, while the pork terrine is wrapped like a meaty gift in fine slices of kaiserfleisch. The entire range is beautifully packaged and presented; a must for the Francophile entertainer.

WHERE Du Fermier charcuterie is sold at the Daylesford, Kyneton and Southbank farmers' markets, at The French Shop in Melbourne's Queen Victoria Market, or it can be ordered online at dufermier.com.au for collection from the restaurant.

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Latest news
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
A homage to classic 1970s recipes
13.03.2017
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