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.

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.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

How to get the best flavour out of home-dried herbs

I've got a surplus of herbs in the garden; is there any trick to getting the best flavour out of them when I'm drying them at home?
If you grow your own herbs don't waste their summer abundance. Especially if you have thyme, rigani (Greek oregano), rosemary or savory. For year-round supply, and a subtle flavour difference, dry your late-summer prunings in a cool, dry place (the garage works). Simply bunch, tie and hang. If there's plenty of airflow they'll be dry and ready to store in 10 days or so. Before you start, though, check the forecast: a dry week is key. A week of rain and humidity in autumn will give a mouldy taint to your drying herbs. As a young 'un cooking in a fancy Sydney restaurant, I recall being shocked to be told by a senior chef, just returned from a stage at Roger Vergé's Moulins de Mougins in the south of France, that the great man would pick thyme weekly from his vegetable plot adjacent to the restaurant and dry it for a week above the kitchen's ovens. Believing that fresh is always best, I stammered, "But why?" His reply: "Because he prefers the flavour." Thyme is my favourite herb, and at the farm I now have a constant supply of dried stalks of my own on a kitchen shelf.

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

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Latest news
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
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21.03.2017
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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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