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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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.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

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.

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.

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.

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.

How to grow your own beans

Whether they're climbing or bush, Windsor Long Pod or Scarlet Runner, writes Mat Pember, beans benefit a lot from just a little care.

In the world of growing plants there are two types of people: bean people and tomato people. Between them is a great divide. So come October you'll need to decide what side of the fence you sit on. Are you a tomato or are you a bean?

Of course, we sit on the bean side this month, because the next month is actually better for tomatoes. Yes, we are fence-sitters and proud of it.

More tolerant of the cold than tomatoes, beans are a safer bet in early spring. As a flowering plant, they need a sunny spot and free-draining soil.

Don't overdo the nitrogen when you're preparing the patch - beans naturally produce this element. Only add a moderate amount of compost and position them where your hungry brassica crops previously grew. The spot where your broad beans grew - nitrogen-producers themselves - should be reserved for the tomatoes that come next month.

Propagating from seed - sowed directly in the patch - is the preferred method. It allows them to establish in situ from day one. Before planting, soak the seeds overnight. This helps break down the tough shell and gives it a water reserve to draw on during germination. Plant the seeds every 20-30 centimetres, and pop two seeds in each hole; the second a contingency if the first flops.

Once sown, give the patch a thorough soaking, then resist further watering until the seeds have germinated. Overwatering make them prone to rot and thus a tasty treat to rats (yes, they exist in your garden). With their reserve, they'll have more than enough to see them through this first phase.

If you're planting from seedling, apply the Goldilocks Principle: not too cold, not too hot.

That means avoiding frosts and burning sunlight. Make sure the seedlings are well hydrated before transplanting and space at 20 to 30 centimetres.

Beans - like tomatoes - come in two distinct forms: climbing and bush. Climbing varieties, such as the Scarlet Runner, need the help of a trellising system to sustain their growth. A bamboo teepee is the perfect structure and, once the vines are established, it provides a neat hideout for the kids and you, when you're in trouble with your partner.

Smaller, compact bush varieties, including the Windsor Long Pod, grow to just a foot in height. Usually faster to produce a bounty, bush beans are a good option when sunlight may be an issue and you want to avoid casting shade over the rest of the patch.

Water two to three times a week, or more if you're growing them in pots. When they're roughly a month old, apply a sugarcane mulch to a depth of two to three centimetres, leaving a little breathing space around the stems of the plants because they're prone to stem rot. If you're growing climbing varieties, there's the added maintenance of attaching the sprawling vine to the trellis. You should avoid having the plant flailing about in the air, which among bean growers is known as legume vertigo.

After roughly two months, when the plants begin to produce their flowers, they'll benefit from an application of liquid potash to help promote pod growth. As the bounty begins to form, the choice is yours - pick them young and sweet (to eat pod and all), or wait for them to mature, and shell the beans.

Whatever you do, ensure you pick the beans regularly. Harvesting the produce from the plant frees up energy for it to produce more flowers, and then more pods. No one wins when you let the beans overcook on the vine, but we all win by sitting on the fence.

TIP OF THE MONTH: FEEDING CITRUS
Come October, we often bemoan the limits of our gardening prowess when we look at our yellowing citrus, and so the instinct is to feed them with fertilisers. Overfeeding citrus is a common gardening faux pas, because the yellowing is often not a result of lack of nutrition in the soil, but more to do with the plants' ability to draw them up.

FLOW FACTS
With soil not yet sufficiently heated, the water flow of plants (that is, the blood flow), is low, and plants are not able to draw on the stash of nutrients in the soil. So they yellow off, as they do every winter, and many gardeners may add excess citrus food, doubting themselves of being able to fulfil the simplest of tasks.

EASY DOES IT
As the soil warms up, the water flow of plants increases and citrus can pump soil nutrients through their veins. This is when overfeeding them can wilt the plants and encourage foliage at the expense of flowers and fruit. It also makes them susceptible to gall wasp. So sit tight, water your plants and add food in small doses.

What to plant
Cool/mountainous
Artichoke seedling
Asparagus seedling
Basil propagate
Beans seed
Beetroot seed
Bok Choi/Pak Choi seedling
Capsicum propagate
Carrot seed
Celery seedling
Chilli propagate
Coriander seedling
Cucumber seedling
Eggplant propagate
Fennel seedling
Herbs seedling
Kale seedling
Lettuce seedling
Peas seedling
Pumpkin seedling
Rocket seedling
Radish seed
Silverbeet seedling
Spinach seedling
Spring onion seedling
Squash seedling
Sweet corn seedling
Tomato seedling
Strawberry seedling
Zucchini seedling

Temperate
Artichoke seedling
Asparagus seedling
Basil propagate
Beans seed
Beetroot seed
Bok Choi/Pak Choi seedling
Capsicum propagate
Carrot seed
Celery seedling
Chilli propagate
Coriander seedling
Cucumber seedling
Eggplant propagate
Fennel seedling
Herbs seedling
Kale seedling
Lettuce seedling
Peas seedling
Pumpkin seedling
Rocket seedling
Radish seed
Silverbeet seedling
Spinach seedling
Spring onion seedling
Squash seedling
Sweet corn seedling
Tomato seedling
Strawberry seedling
Zucchini seedling

Sub tropical
Artichoke seedling
Asparagus seedling
Basil seedling
Beans seed
Beetroot seed
Bok Choi/Pak Choi seedling
Capsicum seedling
Carrot seed
Celery seedling
Chilli seedling
Coriander seedling
Cucumber seedling
Eggplant seedling
Herbs seedling
Kale seedling
Lettuce seedling
Rocket seedling
Radish seed
Peas seedling
Pumpkin seedling
Silverbeet seedling
Spinach seedling
Spring onion seedling
Strawberry seedling
Squash seedling
Sweet corn seedling
Tomato seedling
Zucchini seedling

Tropical
Basil seedling
Beans seedling
Beetroot seed
Bok Choi/Pak Choi seedling
Carrot seed
Capsicum seedling
Celery seedling
Chilli seedling
Cucumber seedling
Eggplant seedling
Herbs (all) seedling
Lettuce seedling
Pumpkin seedling
Rocket seedling
Radish seed
Silverbeet seedling
Spinach seedling
Spring onion seedling
Squash seedling
Strawberry seedling
Sweet Corn seedling
Tomato seedling
Zucchini seedling

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Latest news
Seven Italian dishes that shaped fine dining in the 2000s
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Our chocolate issue is out now
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