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.

Bistro Gitan
French
  • 52 Toorak Rd West,
    South Yarra,
    Melbourne, VIC
  • (03) 9867 5853,
    bistrogitan.com.au/
  • Lunch Tue-Fri noon-3pm

    Dinner Mon-Sat 5pm-10pm

Bistro Gitan
-37.837395,144.979263

Gitan means gypsy but there's nothing itinerant about the moneyed locals who throng the Reymond family's South Yarra mothership. More likely the name refers to a menu that meanders through French and Iberian territories. In a warm dining room anchored by a marble-topped bar and parquetry flooring, meals might commence with a velvety salt cod velouté, or Petuna ocean trout a la plancha that melts on the tongue in a flurry of spiced cucumber, rockmelon and fresh horseradish. The heavily French-accented wine list is an epic to rivalThe Song of Roland, deeply reassuring when seeking the perfect vintage to accompany the honey-glazed beef short-rib or La Pôchouse, the signature dish of rockling, mushrooms and bacon, transported from the family village in Jura. Seasonal offerings like clafoutis with strawberries and plum enhance the traditional dessert line-up of chocolate mousse and Nutella waffles. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $12-$22

    M $29-$42

    D $12-$15

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

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