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.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Bellota
European
  • 181 Bank St,
    South Melbourne,
    Melbourne, VIC
  • (03) 9078 8381,
    www.bellota.com.au
  • Lunch Tue-Sat noon-3pm

    Dinner Tue-Sat 6pm-10pm

Bellota
-37.834154,144.961721

Expect to be seduced by Bellota. This Europhile wine bar's captivating qualities are not solely about direct access to one of the best independent wine retailers in the country (the Prince Wine Store - no corkage for wines over $80). Nor is it just that the converted terrace shopfront, with its street-side tables and French bistro-like interiors, is so immediately comforting. It's all that in combination with Danielle Rensonnet's exquisite food that earns Bellota a spot on the radar. Pitch-perfect foie gras parfait is teamed with deep-purple Tokay jelly, while impeccably cooked snapper sits on a buttery tumble of heirloom zucchini. Grill-striped lamb arrives, meanwhile, with mustard greens and a satisfying chickpea panisse. Carefully sourced oysters, dazzling charcuterie (including jamón Ibérico de bellota) and brilliant desserts, like lemon mousse topped with frozen raspberries and dehydrated mandarin, make return visits a sure thing.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $12-$26

    M $26-$34

    D $12-$14

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Danielle Rensonnet

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