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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

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

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.

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.

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.

Capitol Bar & Grill
Modern Australian
  • QT Canberra, 1 London CCT ,
    Canberra, ACT
  • (02) 6247 1488,
    www.qtcanberra.com.au
  • Lunch daily noon-2.30pm

    Dinner daily 6pm-10.30pm

Capitol Bar & Grill
-35.284442,149.128152

With its wall-mounted digital news feed and neon-lit gallery of political portraits (Kim Jong-un, Angela Merkel), Capitol shouts "power dining". Robert Marchetti's big and bold American hotel-style dining here is closely reminiscent of his menu-writing at the QT's sister hotel in Sydney, but it's a  formula that works. Think oysters Rockefeller, Mooloolaba prawns drenched in cocktail sauce, mac and cheese with black truffle, or a succulent dry-aged Tasmanian T-bone that meets Flintstone-family specs. Still, the standout  dish is simpler in its conception - a plate of carefully composed antipasti consisting of fine local prosciutto, mortadella, thickly sliced salami, and  chunks of Parmigiano-Reggiano. The wine list is more expansive than  edgy, and bar service can sometimes let down an otherwise efficient floor crew. Desserts stick with the unashamedly retro theme, not least the profiteroles doused in dark Valrhona chocolate. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $19-$24

    M $26-$44

    D $14-$21

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Robert Marchetti & Nic Wood

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