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.

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.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

The best cookbooks of 2016

Surveying the top cookbooks of 2016, Pat Nourse finds much to like. Here's a selection offering plenty of grunt along with the gloss.

1 Land of Fish and Rice
Fuchsia Dunlop (Bloomsbury, $49.99)

After painting captivating portraits of Sichuan and Hunan, Fuchsia Dunlop, the author of easily the most compelling writing on Chinese food in English today, turns her attention to the bounty of Shanghai and the Lower Yangtze region. The mix of recipes balances fare perfect for weeknight eating (steamed eggplant with garlic dressing) with recipes for the lesser-seen likes of wild rice stems and the "extremely complicated" squirrel fish.
Must cook: Hangzhou breakfast tofu.

2 Gather
Gill Meller (Quadrille, $49.99)

British River Cottage alumnus Gill Meller has managed that rare trick: the cookbook that offers something interesting and cookable on every page. Open it at random and the eye falls on such gentle twists as oat biscuits with sheep's cheese and rosemary or bacon braised with cuttlefish and bay.

Must cook: blackberry, saffron and honey drop scones.

3 Central
Virgilio Martínez (Phaidon, $85)

This one is more for the reading as a brilliant travelogue than the cooking, unless you have a reliable local source for queñual bark, Bahuaja nut oil or ichu grass (excellent, we're told, with tunta). Given that this is a document of the cuisine of Central, the Lima eatery leading South America's charge into global gastronomy, though, it's entirely fitting.
Best sentence: "Here we freeze ingredients that are often part of shamanic rituals..."

4 The Truffle Cookbook
Rodney Dunn (Penguin, $59.99)

The brilliance of GT contributor and Agrarian Kitchen founder Rodney Dunn's work here is that even though it's the book on black truffles, dishes such as corned beef with lentils and the salad of soft-boiled eggs, fennel and radishes work perfectly even without the addition of the black gold.
Must cook: steamed treacle, date and ginger pudding with truffle custard.

5 Best Kitchen Basics
Mark Best (Hardie Grant, $59.95)

Mark Best routinely blew minds and won hearts with his edgy cooking at Sydney fine-diner Marque. Here, though, it's all about turning everyday meals into something special, whether it's chocolate jelly, roast lamb with chamomile or ricotta dumplings.
Must cook: Sauternes custard.

6 A Spot at the Bar
Michael Madrusan & Zara Young (Hardie Grant, $45)

Easily the best Australian cocktail book published to date, A Spot at the Bar documents the refreshments served at The Everleigh in Melbourne in rare style and with superb design. It's all the richer for digressions into women's footwear, social etiquette and buttered radishes.
Must shake: Gin Gin Mule.

Try A Spot at the Bar's summer cocktail recipes.

7 Australian Fish & Seafood Cookbook
John Susman, Anthony Huckstep, Sarah Swan & Stephen Hodges (Murdoch Books, $79.99)

With GT fish-whisperer John Susman and former Fish Face chef Steve Hodges on board, this chewy volume was always going to have authority; its flair is a welcome surprise. It's dense with detail, but is (fittingly) never dry, and fresh flavours leap from every page.
Must cook: pot-roasted whole John Dory with wild garlic.

8 A Recipe for Art
John Olsen (Thames & Hudson, $39.99)

It's a bit unfair, really, that a man this talented with a brush should also be so handy with a kitchen knife. The great Australian painter's travels and life in the kitchen are traced here with equal vigour in recipes and art.
Must cook: "A golden paella twisted with raspberry-coloured langouste cooked in an abandoned farmhouse by the beach."

9 Menus
(Bauer Media Books, $59.99)

Our first-ever hardcover cookbook showcases our favourite menus for celebration. Join the party!
Must cook: fried mortadella sandwiches! Beetroot soup with burrata! White-cut chicken with chilli oil and peanuts!

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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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