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.

Fast autumn dinners

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

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Dandelion
Vietnamese
  • 133 Ormond Rd,
    Elwood,
    Melbourne, VIC
  • (03) 9531 4900,
    dandelion.ws/
  • Lunch Thu-Fri noon-3.30pm, Sat-Sun noon-3pm

    Dinner daily 5.30pm-9.30pm

Dandelion
-37.88584,144.988654

Once upon a time Elwood locals would have to hike across town if they wanted interesting food after dark. That was until Geoff Lindsay introduced this polished diner to the 'hood. Having a classically trained chef with a soft spot for Vietnamese cuisine means sophisticated riffs on the theme plus seamless service, good-looking surrounds and price tags to match. Get in the zone with rolled-to-order soft-shell crab in rice paper, before moving on to bigger dishes such as goat or duck curries, or offerings from the coconut grill - local silver whiting wrapped in banana leaves, say, flavoured with lemongrass, turmeric and chilli. Staff and fellow diners will hard-sell you on the tamarind-laced caramelised pork hock (you should take their word for it), but know that the generous portions are designed to be shared. Desserts can be patchy but the overall package, from a spice-friendly wine list to clever set menu options, is slick.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $9-$26

    M $20-$48

    D $12-$14

    Dégustations $58-$78

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Geoff Lindsay & Ennis Le

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