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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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Dainty Sichuan
Chinese
  • 176 Toorak Rd,
    South Yarra,
    Melbourne, VIC
  • (03) 9078 1686,
    ww38.daintysichuan.com/
  • Lunch daily 11.30am-3pm

    Dinner Sun-Thu 5pm-9.30pm, Fri-Sat 5pm-10pm

Dainty Sichuan
-37.839341,144.992998

The Dainty Sichuan fleet continues to expand, but the South Yarra mothership still lures diners for its exemplary Sichuan cooking. Hot pots are a key attraction, with bubbling cauldrons of stocky soup bases placed centre-table for the communal dunking of everything from cloud ear mushrooms to thin slices of fatty pork belly, potato starch noodles to whole tiger prawns. Explore the à la carte menu for more incendiary fare: velvety "mouth-watering" cold chicken, so-called for the properties of the Sichuan peppercorn; caramelised cumin lamb ribs bristling with spice; a restorative ma po tofu, the bean curd set in a spicy chilli and bean paste. Pay heed to the chilli legend on the menu (three equals maximum excitement) or quench the burn with cucumber dipped in a peanut hoisin, or jugs of chilled soy milk. The wine list is utterly forgettable (you can BYO), but the infamously stern service now comes with a smile. 


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At a glance

  • Price:
  • E $18-35

    M $20-$50

  • Feature:
  • BYO
    Licensed
    Vegetarian
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Tina Li & Laikang Xu

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