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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Fast autumn dinners

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

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.

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.

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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Bacash
Seafood
  • 175 Domain Rd,
    South Yarra,
    Melbourne, VIC
  • (03) 9866 3566,
    bacash.com.au/
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10pm

Bacash
-37.834242,144.981967

From sourcing to saucing, Michael Bacash marries an intuitive grasp of how to get the best out of the catch with the technical expertise to make it happen. Against the backdrop of a room that's all comfort and muted chic, and abetted by a friendly and professional floor team, he presents a menu that dazzles with the quality of the seafood and the clarity of his cooking. The sweetness of blue swimmer crab shines in a Thai-style salad of shredded green mango and daikon fragrant with Vietnamese mint and lime. Specials among the main courses could be whiting fresh from local waters, or New Zealand flounder, grilled perfectly gelatinous on the bone, buttery and rich, served with lemon and parsley. Desserts are a bit fiddlier - crème fraîche mousse with sablé, almond tuile and slices of strawberry, say - whereas the wine list brings a refreshingly easy-going mix of contemporary classics and new producers. A beautiful benchmark.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $20-$28

    M $38-$45

    D $18-$22

  • Feature:
  • Licensed
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Michael Bacash & Andrew Hosking

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