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.

Can I reheat hollandaise sauce?

Asparagus with hollandaise sauce

Asparagus with hollandaise sauce

I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party?

I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party of 12?
By Megan

Lisa Featherby, Gourmet Traveller food editor, responds:
You can't reheat a hollandaise as it will split, and, unless you can make it confidently, I would recommend you choose another sauce for your dinner party - it can be very temperamental if you haven't mastered it. Having said that, if you feel confident, you can make it just before plating up (have your reduction and warmed clarified butter ready to go beforehand). If you want to take the stress out of making it on the spot, you can also make it just before your guests arrive, transfer the made sauce to a warmed jug and leave it to sit in a bain-marie (water bath) on the stove on very low heat or in a warm spot above the stove (do not leave it on direct heat).  If the temperature remains around 32C it shouldn't split.

Here are some recipes for hollandaise sauce:
Roast blue-eye trevalla with spinach hollandaise
Poached ocen trout with hollandaise and peas
Mushrooms on toast with poached eggs and hollandaise
Asparagus with fried duck egg and hollandaise

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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