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.

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.

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.

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.

Best produce for winter salads

Hugh Wennerbom

Hugh Wennerbom

Hey Hugh, I've got a serious salad habit, but I'm concerned that winter is going to cramp my style. Can you help?

Ah, winter, the season for what I like to call cooked salads: dishes that combine grilled, roasted or sautéed vegetables (for a blend of sweet and savoury) with more of the same that's diced, shaved or sliced raw (for a fresh lift and crisp texture).

Think beetroot or Brussels sprouts, rainbow chard or chicory, fennel or kohlrabi, radicchio or rapa, snow peas or sugar snaps. Season these beauties in a sprightly fashion with anchovies, feta, Parmigiano, herbs, lemon juice, nuts, olives or vinegar (choose one or two seasonings to keep it simple and elegant).

Right now I'm thinking about chef Jared Ingersoll's dish of balsamic roasted beetroot tossed with wafer-thin slivers of raw beet, seasoned with black olives sautéed in honey and topped with sheep's milk feta - a wonderful entrée for a regional dinner he cooked some years ago.

Tonight for dinner? I'm about to pick rainbow chard and green garlic from the patch. I'll melt a couple of anchovy fillets in olio, sauté two-thirds of the chard with the chopped garlic and a splash of wine, then fold in the rest of the chard, raw and finely shredded. A fine foil to serve with a golden-roasted Holmbrae "Bessie" chook.

Here are some cold weather salad recipes to try.

Illustration Lauren Haire

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Eight recipes from Flour and Stone
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