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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Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

A homage to classic 1970s recipes

Beef rib roast

Beef rib roast

Do you come over all nostalgic at the mention of French onion dip? And chicken Kiev? We've updated some decade-defining classics for a swish dinner party, the era's favourite style of soirée.

In the 1970s Gourmet was, its tagline read, "the magazine of food, wine and good living". The decade saw it break away from the beefsteak-and-Burgundy feel of its earlier incarnation, becoming both more cosmopolitan and more of a celebration of our own backyard. Artist John Olsen designed us a tea towel decorated with a recipe for soto ayam, we noted the arrival of cuisines nouvelle and minceur (and, for that matter, the food processor). Migrants from South East Asia and the Middle East began to arrive in numbers equal to the Europeans who had come before them. Australians took advantage of the era of less expensive air travel ushered in by the 747 and came back with new ideas about how to live their lives, food and entertaining included. Wages were increasing, people were getting educated and food was becoming more interesting. And the place to explore it was the dinner party. Enthusiastic readers found in GT's pages almond gazpacho, beef Wellington, duck with olives, and many a Champagne sorbet, pouring Rhine riesling and more than a few glasses of cabernet along the way.

Black Forest cheesecake.

Related: Recipes from the 1960s

For all the raspberry vinegar and camembert adorning menus, more interesting things were also afoot in the nation's restaurants. In Sydney, Tony and Gay Bilson took over Berowra Waters Inn; in Melbourne, Gilbert Lau opened Flower Drum; and in Adelaide, a young chef called Cheong Liew began experimenting, combining Malay, Greek, Chinese and Indian cuisines, setting the stage for the bold scenes to come. 

Layered green salad with buttery croûtons, pictured with potato gratin with parmesan crumb.

Recipes from the 1970s

Chilled zucchini, pea and buttermilk soup

French onion dip with cheddar biscuits

Chicken Kiev balls with tarragon-garlic butter

Layered green salad with buttery croûtons and French dressing

Beef rib roast

Potato gratin with parmesan crumb

Black Forest cheesecake

After-dinner mints


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