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.

Cape Lodge
Modern European
Cape Lodge
-33.735563,115.038253

As the white tablecloths, discreet service and muted soundtrack imply, dinner at this soigné dining room is an utterly classic affair. Michael Elfwing's dishes gratify the most when the Swedish-born chef keeps the edit tight: slices of juicy duck breast teamed with kale and duck jus, perhaps, or a fat steamed bug tail underscored by a bright sauce of spring onion and lemon verbena. While genteel waitstaff proudly extol the provenance of ingredients, this connection with seasonality occasionally feels forced - the deployment of fennel flowers in a kingfish tataki and cucumber salad a case in point. Even if you're not retreating to one of the lodge's plush rooms, imaginative desserts such as crunchy shards of apple with cinnamon ice-cream and a parsnip-spiked crème anglaise make a fine send-off, and Margaret River trophy wines share cellar space with well-priced local cuvées and intriguing imports.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • 4 courses $110,

    Tasting menu $145

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Michael Elfwing

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