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.

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.

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.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

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

26
Est
Modern Australian
  • Level 1, Establishment,
    252 George St,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au/
  • Lunch Mon-Fri noon-2.30pm

    Dinner Mon-Sat 6pm-10pm

Est
-33.864137,151.208061

The theatre starts with the room. Elegant banquettes, soaring columns, pressed-metal ceiling and glorious arched windows set the scene for formal dining that is becoming increasingly rare in Sydney. A Champagne trolley adds to the atmosphere and kicks off an experience where cloches are gracefully pulled from plates in tandem and sauces are poured from copper pans by smartly dressed waitstaff. The dishes, too, are all quality and tradition, and while there may be few surprises, the deft execution of one of Australia's most respected chefs, Peter Doyle, and his head chef, Jacob Davey, guarantees class and finesse. A beautiful Moreton Bay bug tail with yuzu curd, finger lime and kombu butter is a study in balance, the cocoa-crusted venison with cherries, beetroot and boudin noir rich and generous, and poached rhubarb with cheesecake ice-cream and strawberries is just as it sounds, a safe finale from a revered stalwart.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Lunch 2-4 courses $69-$118;

    Dinner 2-4 courses $105-$155;

    Dégustation $180

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Peter Doyle & Jacob Davey

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