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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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.

France-Soir
French
France-Soir
-37.838204,144.986911

This landmark France-Soir may have outlived the Parisian newspaper that shared its name, but in typical French fashion, it's ageing gracefully, as chic and insouciant today as when it opened 30 years ago. In that time, it's had the same owner and only two chefs. Guests have come and gone - some taking a favourite spot in the window or at the marble bar, some keeping the limo waiting outside. But the same things bring regulars back: garlicky snails, textbook onion soup, crisp duck confit, oysters opened to order, mussels marinière, steak frites - even the vinaigrette has devotees. Specials are scrawled on the mirror. Desserts are faithful renditions of classics: flamed crêpes Suzette, delicate floating islands. A stellar cellar handles long lunches as easily as late nights, and there's a BYO-friendly wine policy. Service has bustling efficiency amid the noisy bonhomie, making this the Parisian bistro you always wanted just around the corner.


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $16-$34

    M $36-$46

    D $15

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended

    (BYO Sun-Fri)
  • Chef:
  • Géraud Fabre

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