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.

Fast autumn dinners

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

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Bistro Vue
French
  • 430 Little Collins St,
    Melbourne, VIC
  • (03) 9691 3838,
    bistrovue.com.au/
  • Mon-Sat 11.45am-10m

Bistro Vue
-37.815976,144.960126

Shannon Bennett's sister restaurant, Vue de Monde, is one block and 55 floors away, but his romantic, playfully nostalgic Bistro Vue soars in other ways. Diners are treated to parquet tables, red velvet banquettes, and a menu of greatest hits that avoids dwelling in the past. Sure, there's pastry-topped onion soup, steak with béarnaise, parsley-crusted snails and a piano accordionist playing "La Vie en Rose". But the open kitchen also dishes up duck egg ready to be sloshed through crisp kale with pork jowl, snapper fillet cooked pearly in paperbark, and pumpkin gnocchi that look chunky but are almost marshmallow-light. A mixed grill of lamb teams kidneys with fillet and peppery sausage. Verdant fresh greens and crusty bread come from Bennett's Dandenongs outpost. Polished staff draw the curtains on a night of pleasurable theatre with an ornate hazelnut and lemon bombe Alaska, flambéed dramatically at the table.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $16-$39

    M $30-$79

    D $14-$18

    Dégustation $110

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Shannon Bennett & Chris Bonello

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