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.

Spring salads

I want to put more life into my salads this spring. What can you recommend?

For me there are only two types of salad: the salad you serve as a fresh palate-cleanser with or after a main course and, second, a composed salad served as a starter. (Okay, fair enough, there's a third - fruit salad - preferably served for breakfast and ideally with sheep's milk yoghurt and kitul treacle.)

My favourite post-main course salad (it's yet to let me down) is as follows: heart of cos (pale yellow, crisp, sweet leaf sliced off the vein), radicchio (either Treviso, Verona or Chioggia; torn by hand is the only way) and watercress (again, patiently plucked by hand, and the tips only - don't be tempted to work down the stem; the stalks won't be wasted: chooks adore them). Then leaves, naturally grown, ranging from sweet and crisp to bitter and red to vibrant and peppery. Wash these well, dry them even more carefully and toss them with a simple French dressing: Dijon mustard, salt and pepper, cabernet or chardonnay vinegar and extra-virgin olive oil.

Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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Latest news
Our chocolate issue is out now
27.03.2017
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
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