Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Pea and ham soup

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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.

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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