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.

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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.

Chiswick
Modern Australian
  • 65 Ocean St,
    Woollahra,
    Sydney, NSW
  • (02) 8388 8688,
    www.chiswickrestaurant.com.au/
  • Lunch Mon-Thu noon-2.30pm, Fri-Sun noon-3pm

    Dinner Mon-Thu 6pm-10pm, Fri-Sat 5.30pm-10pm, Sun 6pm-9pm

Chiswick
-33.886023,151.239796

In one ear, a pair discusses the perks of pre-emptive Botox. In the other, it's this year's tomato crop. Chiswick, part of Matt Moran's stable of restaurants, is mostly down to earth, with attentive service, large dishes made for sharing, plenty of natural light and a horticulturist tending to its vast vegetable garden. Concurrently, it's all glossy blow-waves and air-kisses. There's a seasonal, vegetable-rich focus to the menu: charred eggplant paired with crunchy radish, or sweet heirloom tomatoes dressed with herbs you can see growing outside the window. Locally sourced meat is also a feature; wood-roasted lamb hails from the Moran family farm itself. A Macleay Valley pork chop comes roasted with a crisp ribbon of crackling, while desserts may make wonderful use of late-summer stone fruit, as in peaches with elderflower and almond. Cocktails are likewise garden-infused, while wines are helpfully categorised from bright to spicy.

 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $7-$28

    M $30-$36

    D $17-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Richie Dolan & Matt Moran

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