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.

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.

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.

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.

What is black garlic?

Tasmanian black garlic

Tasmanian black garlic

Black garlic has been used as a health product in Korea for decades, but it's now a common addition to menus across Australia.

To make it, whole garlic bulbs are heat-cured over a period of weeks until the sugars and amino acids produce a substance called melanoidin, which renders the cloves dark, soft and almost chocolatey.

"It has a sweetness and natural acidity that's not too dissimilar to balsamic vinegar, but it also has quite a pronounced and strong savoury flavour," says chef Andrew McConnell of Melbourne's Cumulus Inc and Supernormal.

The team at Sydney's Moon Park pair it on their seed biscuit with spanner crab to lend an umami hit. "It's sort of like Vegemite on a Vita-Weat," says co-owner Ned Brooks. As for us, we think the cloves smell distinctly like Burger Rings.

Try black garlic in a dish of spaghettini with prawns and charred corn, on Afghan bread with labne, or with squid, chorizo, blood orange and spelt.

Find organic black garlic from Tasmania at tasmanianblackgarlic.com.au

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Eight recipes from Flour and Stone
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A homage to classic 1970s recipes
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