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.

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.

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.

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.

Coda
Asian
Coda
-37.815758,144.969861

Restaurants like Coda have earned Flinders Lane its reputation as a locus of hip Australian dining. Adam D'Sylva's open kitchen is centrestage in a basement with statement lighting, leather banquettes and laser-sharp service. The cosmopolitan Asian menu kicks off with spicy morsels of Moreton Bay bug and charred pineapple wrapped in betel leaf, then turns up the Thai in a salad of calamari, green papaya and nahm jim dressing. Sommelier Travis Howe has a gift for choosing mood-appropriate wines from an exciting rollcall of Old and New World talents. You could easily blow the appetite on the duck curry, a dense and smoky concoction redolent with tamarind and galangal, and jumbo nuggets of pork hock showered with sriracha peanut praline, but it would be a shame to miss sweets like toasted meringue with vanilla sponge, mango and yuzu. If the lengthy carte leaves you floundering, go one of the exceptional set menus.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $6-$26

    M $39-$42

    D $12-$18

    Set menus $60-$90

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Adam D’Sylva & Simone Watts

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