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.

97
Fratelli Paradiso
Italian
  • 12-16 Challis Ave,
    Potts Point,
    Sydney, NSW
  • (02) 9357 1744,
    fratelliparadiso.com/
  • Mon-Sat 7am-11pm

    Sun 7am-10pm

Fratelli Paradiso
-33.868804,151.225201

Think of Paradiso as a stage, its diners and staff all actors working together daily to produce a play dedicated to the joys of a peculiarly inner-city brand of Sydney-Italianness. There's nothing servile about the service; oftentimes the seats in the two small, dark, decidedly hip rooms are part of a seller's market, not least at lunch on the weekends. But if you know how to play ball, the waiters are right there with you, talking you through the blackboard menu's staples (lasagnetta and a spaghetti al ragù you can set your watch by; perfectly reliable tiramisù) and its more fanciful flights (samphire elegantly elevating garlicky pipis; shreds of tender baby zucchini and their crisp fried flowers in a penne "carbonara"). Wine is an attraction in itself. The focus is mostly Italian and natural, but allows enough breadth that your afternoon might encompass thrilling wines from Australia as well as the old country. It's Paradiso found.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $22-$29

    M $24-$36

    D $8-$13

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • No bookings
  • Chef:
  • Teofilo Nobrega

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