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.

Best meat for big parties

Tomahawk steak

Tomahawk steak

What cuts of meat can you suggest that are low maintenance and high impact for parties?

The eternal challenge with any big barbie is ensuring all meats are cooked to the required doneness at the same time. No mean feat.

Something that can really wow a crowd without getting too tricky is a giant share-steak. Ever cooked a tomahawk steak or centre-cut T-bone? They can weigh upwards of two kilos and feed up to eight or more guests as part of your spread. Good butchers who break their own beef or supply the restaurant trade should be able to cut these bad boys for you to order.

The technique is simple: get your grill nice and hot, then sear a nice crunchy brown exterior on your well-seasoned steaks on all sides.

Now let them rest either on the rack on the barbie or in a very low-temperature oven while you grill whatever else you're serving. Bring those spectacular steaks to the table and carve them up to the delight of your guests.

Here are some recipes for big cuts of meat and fish to try.

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Latest news
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
What is teff and how should you use it?
13.03.2017
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