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.

Fast autumn dinners

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

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.

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.

54
Cumulus Inc.
Modern Australian
  • 45 Flinders La,
    Melbourne, VIC
  • (03) 9650 1445,
    cumulusinc.com.au/
  • Mon-Fri 7am-11pm, Sat-Sun 8am-11pm

Cumulus Inc.
-37.81492,144.973129

Now in its ninth year, the gorgeously loft-like Cumulus still has the quietly sophisticated X-factor it arrived with. Floods of natural light, striking flower arrangements and elegant timber furniture keep the room looking as fresh as the day it opened. The marble-topped kitchen pass makes a great perch for chef-watching, while comfortable bar seating offers a two-way perve with fellow diners and the parade of laneway traffic. The menu's versatility is its strength, and you'll be equally as happy doing the solo oysters-and-fizz thing as you will be sharing a shoulder of legendary lamb and seasonal sides with pals. European-influenced, the menu is geared for sharing, though you may need to plan your picks to get the mojo right. Tempura-style zucchini flowers stuffed with minced prawns and served with a tangy, Marie Rose-esque sauce are an inspired take on the '70s classic prawn cocktail. Service is polished, the wine list exemplary - and the buzz? Unbeatable.

 

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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $7-$19

    M $25-$44

    D $14-$17

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings lunch only
  • Chef:
  • Andrew McConnell & Casey McDonald

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