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.

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.

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.

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.

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.

Eightysix
Modern Australian
  • Mode 3 Building,
    Cnr Elouera & Lonsdale Sts,
    Braddon,
    Canberra, ACT
  • (02) 6161 8686,
    www.eightysix.com.au
  • Lunch Fri noon-3pm, Dinner daily 6pm-10pm

Eightysix
-35.273244,149.13269

If you like to be able to hear yourself drink, Eightysix isn't the restaurant for you. But if you like your dining with a side of electricity and an extra helping  of buzz, few other restaurants in the capital can match it. The menu is eclectic - light on truly groundbreaking ideas, perhaps, but strong on execution - so you'll be using prawn crackers to scoop up steak tartare,  given a fruity spiciness with habanero peppers, in one course, savouring the lightness of lemon ricotta gnocchi, golden from the pan and tossed  with asparagus tips and goat's cheese the next. Main courses are hefty: beefy cheeks braised in master stock with a mostly successful East-West  accompaniment of pear and fennel, for instance, or blackened chicken with  a mass of buttermilk slaw. The dial is turned firmly to hip as far as the wine list, service and décor are concerned, but adding charm and substance to what might otherwise be an exercise in style is where Eightysix shines.  


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $24-$26

    M $34-$42

    D $16

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Michael Rees

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