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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OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Okonomiyaki with sticky soy pork belly

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

30
Flower Drum
Chinese
  • 17 Market La,
    Melbourne, VIC
  • (03) 9662 3655,
    flowerdrum.melbourne/
  • Lunch Mon-Sat noon-3pm

    Dinner daily 6pm-11pm

Flower Drum
-37.811853,144.969314

Courtly service and superior Cantonese cooking are immediately apparent to even the greenest of horns, but it's the details that the Drum's regulars savour: the untouched retro pleasures of the dining room, the acres between tables. The menu is packed with thrills, but devotees prefer the Socratic method: ask the staff what's looking good and let them guide you in its preparation. The pick of today's catch might be whiting; have it delicately battered, they'll recommend, with a nest of enoki mushrooms. How best to enjoy the jade tiger abalone? With slippery swatches of mung bean noodle to contrast the shellfish's tender firmness. This all comes at a cost, but the quality is on the plate, in the just-so crispness of green vegetables, say, or the crystalline quality of the broth holding a dumpling bulging with crab and scallop meat. Make it all up on the genteel mark-ups on the weightier end of that excellent wine list. A tour de force.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $10-$32

    M $26-$36

    D $10-$18

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Anthony Lui

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