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.

80
Flying Fish
Seafood
  • Jones Bay Wharf,
    19-21 Pirrama Rd,
    Pyrmont,
    Sydney, NSW
  • (02) 9518 6677,
    flyingfish.com.au/
  • Lunch Tue-Sun noon-2.30pm;

    Dinner Mon-Sat 6pm-10.30pm

Flying Fish
-33.864164,151.19296

Here is a restaurant writ large in size, form and aspect - a heritage wharf building with views of harbour and bridge, the gardens of Barangaroo, a cruise ship or two, its two storeys decked in timber floors and beams, its white linen-clad tables lit by a cascade of tiny pendant lights. Flying Fish focuses on freshness of produce and combinations that make sense rather than surprise. White anchovies, sweetly salty with smoked tomato and toast, are maxed up on flavour. So too seared scallops with sweetcorn, nectarine and boudin noir. Port and maple bacon intensify the richness of ocean trout; a pity, then, that steamed toothfish, a substitute for the scheduled Murray cod, seems insipid. The wine list covers celebrations grand and small, and there's a decent showing by the glass. Service is swift but perfunctory, a downer in pleasurable and somewhat pricey surrounds. A generous slice of blackberry and goat's cheese cheesecake restores the vibe.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $29-$65

    M $38-$55

    D $18-$21

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ian Royle & Stephen Seckold

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