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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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

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.

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.

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.

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.

What to do with leftover bread

Wondering what to do with that leftover loaf? Here are some ideas for making the most of your daily bread.

Good fresh bread needs no recipe to transform it into a delicious meal, but once it's been in the bread-bin a day or two, a little more ingenuity may be needed to get the most out of it. There's not a bread-eating culture in the world that hasn't produced brilliant uses for bakery leftovers, whether it's Italy's panzanella or bruschetta, British bread-and-butter pudding or Spain's gazpacho. Here are a few of our favourite ways to make that special loaf go the extra mile.

Pappa al pomodoro
Serves 6
Heat 125ml olive oil in a frying pan over low-medium heat, then sauté 2 finely chopped white onions and 3 thinly sliced garlic cloves until very soft (10 minutes). Add 1kg coarsely chopped, very ripe Roma tomatoes, 400gm canned tomato polpa (available from select supermarkets and delicatessens, or substitute canned crushed tomatoes), 250gm halved mixed cherry tomatoes and 80ml chicken stock, season to taste, then simmer over medium heat until tomatoes begin to break down (20-25 minutes). Turn off the heat, add 400gm diced day-old sourdough bread and a handful of torn basil, and serve topped with grated Parmigiano-Reggiano.

Clubhouse sandwich
Makes 2 sandwiches
Grill 4 chicken thigh fillets and 130gm smokehouse-style bacon both brushed in a little oil in a char-grill pan until cooked through and charred (6-8 minutes). Slice chicken crossways and set aside. Toast 6 thin slices of sourdough bread in the bacon fat in the pan, turning occasionally, until golden and toasted. Combine 60gm mayonnaise with 4 finely chopped cornichons and 3 tbsp thinly sliced basil, add chicken, season to taste, then spoon onto 2 slices of toast. Season to taste, top with bacon and another slice of toast, then finish with thinly sliced Roma tomato and lettuce, and sandwich with remaining toast.

Parmesan-crumbed chicken, fennel salad and anchovies
Serves 4 as a light meal
Process 300gm day-old sourdough bread to coarse crumbs in a food processor. If bread isn't dry enough to process well, bake in oven at 150C (8-10 minutes). Add 50gm finely grated parmesan, stir to combine and season to taste. Slice 3 chicken breasts (200gm each) diagonally into 8 thin pieces. Place crumbs and 2 lightly beaten eggs in separate bowls, then coat chicken slices first in egg, then in crumbs, shake off excess and set aside. Heat 50gm butter and 2 tbsp olive oil in a non-stick frying pan over medium-high heat and fry half the chicken, turning occasionally, until golden and cooked through (3-4 minutes). Set aside on paper towels. Wipe out pan, add the same quantities of butter and olive oil to pan and repeat with remaining chicken. Combine 2 baby fennel bulbs thinly shaved on a mandolin with 2 tbsp extra-virgin olive oil and juice of 1 lemon in a bowl, season to taste and serve scattered with extra parmesan and anchovy fillets to taste with the parmesan-crumbed chicken.

Fig and bread salad
Serves 4 as a light meal, or 6 as a side
Combine ½ loaf day-old sourdough bread (375gm), torn into bite-size pieces with 8 quartered figs, 1 torn buffalo mozzarella, 8 coarsely torn thin slices prosciutto, 2 thinly sliced golden shallots, rinsed (optional), and 2 cups basil leaves, larger ones torn, in a bowl. Whisk 60ml chardonnay vinegar and 125ml extra-virgin olive oil in a bowl, pour over salad, season to taste, toss to combine and serve.

Hot Tips
+ Bread freezes well, of course, but if you're pressed for freezer-space, consider whizzing it into breadcrumbs and freezing it sealed in bags ready for use in toppings, puddings and crusts.
+ For most of the recipes here we've used a country-style white sourdough loaf, but most types of bread will work. Good texture in the crumb is half the battle, so sliced-white is usually less than ideal.

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Latest news
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
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
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