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: Steven Ter Horst, chocolatier

Adelaide's master of the cocoa bean and maker of serious choc-honeycomb.

WHO Steven ter Horst trained as a chef, then walked away from cooking for a decade, working in banking and teaching English in Japan before deciding to specialise in making fine chocolates. His range of chocolates and tablets feature such exotic combinations as pistachio and sour cherry, and banana with pepper.

HOW In seven years, ter Horst has progressed from making chocolates in his townhouse and selling at a farmers' market to running a chic city chocolate boutique, replete with café seating, cabinets stocked with pâtisserie by his partner Chantelle Giardina, and hot drinks to accompany the sweet treats. He also conducts chocolate masterclasses in store, demonstrating chocolate tempering and making ganaches and truffles.

WHY Tempered from several brands of Belgian couverture and double-polished, ter Horst's chocolates have a brilliant gloss. Their centres are flavoured with authentic ingredients rather than concentrates, from Ardbeg single-malt whisky to mangrove honey infused with saffron. Customers like the quirky charm of hazelnut praline inside a hedgehog-shaped mould that ter Horst found during a chocolate discovery tour of Europe, although a highly seasoned fleur de sel remains his most popular item. We think his choc-honeycomb may put an end to the Violet Crumble-versus-Crunchie debate forever.

Steven ter Horst, 256 Rundle St, Adelaide, SA, (08) 7226 6216

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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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