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.

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.

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.

d'Arry's Verandah
Modern Australian
  • d’Arenberg winery,
    Osborn Rd,
    McLaren Vale,
    SA
  • (08) 8329 4848,
    www.darrysverandah.com.au
  • Lunch Mon-Fri noon-1.30pm,

    Sat-Sun noon-2.30pm

d'Arry's Verandah
-35.198376,138.544942

It may not look slick with its weathered homestead vibe and relaxed veranda dining, but d'Arry's is a well-oiled machine. The kitchen shows great finesse in its signature dish - rotund ravioli of prawn and crab, decorated with flame-red lobster tails popping with sweet flesh and resting in a showstopping lobster bisque. A creamy Gorgonzola panna cotta teamed with pear, micro-herbs, witlof and rye crisps offers an interplay of textures. A hefty slab of snapper (generosity is a leitmotif) is complemented by a white bean and almond purée, roasted cherry tomatoes and a neat bundle of jamón-bound asparagus. Slow-roasted lamb hits a high note with tzatziki, a fat spanakopita cigar, tapenade-dressed beans and some lamb "lollipops" on the bone for good measure. Resist the temptation to forgo dessert - the passionfruit soufflé is a fitting finale. McLaren Vale's majestic vine-dotted terrain encourages alfresco dining.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $24-$35

    M $36-$40

    D $17-$18;

    dégustation $100

     

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Peter Reschke

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