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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

60
Anchovy
Vietnamese
  • 338 Bridge Rd,
    Richmond,
    Melbourne, VIC
  • (03) 9428 3526,
    www.anchovy.net.au/
  • Lunch Fri noon-2.30pm

    Dinner Tue-Sat 5.30pm-10.30pm

Anchovy
-37.819138,145.002633

We're not in Richmond any more, Toto. Except that we are. In a bright, functional dining room, backed with low-key but informed service, chef Thi Le, an alumna of Andrew McConnell's kitchens, quietly explodes any preconceptions about what Vietnamese cuisine can look like in a contemporary context. A lettuce leaf and bundle of herbs cradles not the classic spring roll, but blood sausage and slivers of raw ginger, while cured ocean trout, pomelo and young coconut take rice-paper rolls from the ho-hum to the hey-ya. Shavings of cured egg yolk render a variety of grilled squashes savoury and complex, while the simple, elegant addition of lime leaves makes even the classic lemon soda truly memorable. A clafoutis of perfect peaches, hot in a heavy cast-iron pan and served with crème fraîche, keeps things confident right to the end. It's not foam and tricks that win the day here, but good taste and real skill.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $14-$24

    M $24-$36

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Thi Le

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