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.

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.

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.

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.

Bureaux Collective's Coffee Community

Tim Williams and Tim Varney of Bureaux Collective

Tim Williams and Tim Varney of Bureaux Collective

It's hard to think of a more timely or compelling calling card for a fledgling coffee business than to be anointed roaster-in-chief at Sydney's pop-up version of Noma. Add a glowing endorsement from Noma sommelier Mads Kleppe - "Tim Varney is roasting and sourcing all our coffee. It's going to piss a lot of people off when I say it (and I haven't told Tim yet, but I'm sure he knows), but we're going to make the best coffee in Sydney" - and you could say that Bureaux Collective has arrived, even before it's officially opened.

The appointment hasn't exactly come out of the blue. Tim Varney (who makes up one half of Bureaux Collective with Tim Williams) established the "coffee program" at Noma's Copenhagen mothership a couple of years ago, and both Tims have gained a high profile in the coffee-obsessive communities of the UK, Norway and the USA over the past decade, particularly in the spheres of roasting and sourcing. Now they've both returned to Australia and plan to put coffee-roasting resources and skills in the hands of locals.

"Coffee-roasting equipment is expensive and not everybody has half-a-million dollars, and all the time it takes to negotiate landlords and red tape," says Williams. "What we're doing here is providing access to equipment and skills so that café owners and other people in the coffee community can get access to a state-of-the-art roaster [a Probat, from Germany], and to Tim's [Varney] skills as a roaster. People will be able to roast their own house blend."

The roaster will be located at BC HQ, a small warehouse in the Melbourne suburb of Cremorne, but the business isn't just about the roasting. It'll also be "an incubator and community space" where there's a flow of information (sourcing green coffee, for example) and, one weekend a month, a coffee "farmers' market" for those who "grow, roast and consume quality coffee that's ethically sourced and treated with care".

Bureaux Collective will be open for roasting at the start of May with Melbourne cafés Assembly, Patricia Coffee Brewers and Everyday Coffee already signed up. Noma might soon have some stiff competition for Best in Town status.

Bureaux Collective will open in Cremorne, Vic in May.

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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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