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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

LP’s Quality Meats’ Smoked Maple Syrup

LP’s Quality Meats’ Smoked Maple Syrup

LP’s Quality Meats’ Smoked Maple Syrup

On the very short list of items that improve the pure joy that is natural Canadian maple syrup, bacon is followed closely by smoke.

Luke Powell of Sydney's LP's Quality Meats is rich in both those things and after spotting a very narrow gap in the market, has created the only thing we're going to pour over our pancakes from now on - smoked maple syrup.

To make it, Powell lights up the restaurant's smoker with applewood and smokes the organic Canadian-sourced syrup in trays for around three hours. "We continually taste it so it doesn't taste like an ashtray," he says, "then it gets strained and bottled."

You can usually smell LP's before you see it. All its meats are smoked in-house, from short ribs to chickens, sausage to lamb belly. As well as selling bottles of the syrup at the restaurant (for maximum Sunday morning breakfast wins), it's also mixed into cocktails, and used for glazing meats and Christmas hams at Powell's house.

We've spotted it around town too; the team at Newtown café 212 Blu pour it into milkshakes and stir spoonfuls into cold-drip coffee as a sweetener. It's also available in Melbourne at Andrew McConnell's Meatsmith on Smith Street in Fitzroy. Make sure you pick up some top-quality local bacon to go with it.

Looking for some recipes to try using smoked maple syrup? How about:

Maple pear and muesli crumble

Pecan and maple pie

Southern fried chicken with smoky maple caramel


Maple bacon and pumpkin tart

LP's Quality Meats Smoked Maple Syrup, $28 for 500ml, Suite 1, 16 Chippen St, Chippendale, NSW, (02) 8399 0929, lpsqualitymeats.com.

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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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