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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

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.

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.

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.

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.

Donovans
Modern Australian
  • 40 Jacka Blvd,
    St Kilda,
    Melbourne, VIC
  • (03) 9534 8221,
    www.donovanshouse.com.au/
  • Lunch daily noon-3.30pm

    Dinner daily 6pm-10.30pm

Donovans
-37.866664,144.973989

Gail and Kevin Donovan have filled a former bathing house built in the 1920s with inviting objets that make you feel like you've walked into a Nancy Meyers movie - fat candles, plump cushions, old photos hung salon-style. Though its stellar seafront location and priciness draw a glossy, cashed-up crowd, Donovans doesn't brag. Welcoming waitstaff wear Blundstones and turmeric-coloured aprons, the chairs are a vintage mix and the menu is studded with many crowd-pleasers, from pasta to charcoal grills to shared dishes such as whole roast duck and the signature bombe Alaska. Try crunchy fried school prawns with lemon aïoli alongside that first rosé, or satiny chicken liver parfait with ginger compote. Saffron risotto is dotted with crab, while barramundi comes on kipflers with piquant tomato and caper acqua pazza. Time it right to catch the sunset as you linger over tonka-bean panna cotta by the fireplace.


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $22-$29

    M $34-$65

    D $15-$24

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Emma D’Alessandro

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