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.

Pasta recipes by Melbourne's Tipo 00

Tipo 00's Andreas Papadakis

Tipo 00's Andreas Papadakis

Built on a foundation of impeccable pasta and good vibes, Tipo 00 has won the hearts of Melbourne diners.

There's something to be said for following your instincts. At least that has been the case with Tipo 00. "When I was thinking about opening my own restaurant, the main idea was that it should be somewhere that I would want to go two or three times a week," says Andreas Papadakis, chef and co-owner of the Melbourne CBD pasta bar. "I wanted it to be the sort of place that gets under your skin a little bit."

The former Vue de Monde chef seems to have achieved his goal, if constant crowds and critical acclaim are anything to go by. And as the recipes he shares here ("basically the entire pasta menu") show, it's Papadakis's blend of tradition, expert technique and a few modern flourishes from his fine-dining toolkit that have helped keep Tipo 00 full. "My approach is super-traditional in a way," he says.

"If you use beautiful stocks, good olive oil, good parmesan and of course good pasta, you're already going to have a good dish. If you buy the same things from the supermarket shelves, then you're just not going to get the same result."

So just how important is it to use fresh pasta? "Super-important," says Papadakis, "and it's a good idea to buy a pasta machine with extra attachments so that you can make your own rigatoni, as well as spaghetti and tagliolini. Of course, you can buy good-quality pasta as well, particularly if you're making the dishes using orecchiette and casarecce, because they can be difficult and time-consuming to make by hand, but it will always be better to use fresh pasta where you can."

Although Papadakis believes that sticking with tradition and simplicity is the best course of action when it comes to pasta, he says there are times when he tweaks a recipe with non-traditional ingredients such as smoked tomato, "perhaps because of my background in fine dining".

"My main thing with all these recipes is that they are dishes that I really like to eat," says Papadakis. "Basing a menu on what you like is the best starting point."

Recipes by Tipo 00:

Casarecce with pork and fennel sausage ragù

Gnocchi with duck ragù and porcini mushrooms

Orecchiette with broccolini, anchovy, garlic, chilli and Asiago

Potato and cauliflower tortelloni

Rigatoni ragù Bolognese

Spaghetti with strawberry clams, chilli and smoked tomato

Tagliolini al nero

Tipo 00, 361 Little Bourke St, Melbourne, Vic, (03) 9942 3946, tipo00.com.au

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