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.

13
Bentley
Modern Australian
  • 27 O'Connell St,
    Sydney, NSW
  • (02) 8214 0505,
    www.thebentley.com.au/
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10pm

    

Bentley
-33.865312,151.209007

Even if Brent Savage were somehow limited to a toaster oven, the plates coming from his kitchen would be far from predictable. At Bentley, where he has a few more gadgets to play with, his dishes are some of the most forward-looking and accomplished in town. Small bites are as intricate as the main event: a pretzel puff with chicken skin purée, a scallop ceviche that bursts with the freshness of sorrel granita, or spot prawns bound with a silky macadamia sauce. Pumpkin spaghetti with kombu oil and black-bean crumb is as thoughtful a main course as any protein. For dessert, violet ice-cream with Coco Pop-like honeycomb and musk sticks is both artistic and tasty. The wave of creative energy flows through the vibrantly modern Pascale Gomes-McNabb interiors and the well-oiled front-of-house, down to Nick Hildebrandt's carefully curated wine list (Jura fans take note). A microcosm of relentless perfectionism.  


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $22-$30

    M $36-$49

    D $20

    Dégustations $120-$150

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Brent Savage & Aiden Stevens

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