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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Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Cottage Point Inn
French
  • 2 Anderson Pl,
    Cottage Point,
    Sydney, NSW
  • (02) 9456 1011,
    cottagepointinn.com.au/
  • Lunch daily noon-3pm

    Dinner Fri-Sun 6.30pm-9pm

    

Cottage Point Inn
35.242128,-87.520269

Even if you don't book a seaplane, or arrive by yacht, the trek needed to reach this secluded Hawkesbury River boatshed turned historic restaurant reaps unexpected rewards. Where else can one savour pitch-perfect entrées such as figs served with burrata and pea juice, or Moreton Bay bugs napped with lemon hollandaise, under the gaze of a curious lizard? Or dine on deftly seared hapuku in a light bisque tinged with star anise and lime as kookaburras convene nearby? Fauna aside, there is much to admire about French native Guillaume Zika's artful and refreshingly restrained menus. Smoky parmesan lifts pretty yellow beetroot orzo to star status. A pure white ball of meringue filled with honeyed lemon curd is a fine way to finish. Gentle breezes accompany the dégustation and top-drawer global wine list, and the service is equally pleasant. Lucky boaties can tie-up at the jetty but, whatever your transport mode, go.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $26-$32

    M $38-$50

    D $19

    Dégustation $140

  • Feature:
  • Licensed
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Guillaume Zika

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