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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

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Gerard’s Bistro
Middle Eastern
  • 14/15 James St,
    Fortitude Valley,
    Brisbane, QLD
  • (07) 3852 3822,
    www.gerardsbistro.com.au
  • Breakfast Sat-Sun 8am-11am

    Lunch Tue-Sun noon-3pm

    Dinner daily 6pm-10pm

Gerard’s Bistro
-27.456352,153.038883

A kitchen pass framed with mismatched timber and pickling jars should be your first clue that Gerard's is no jardin-variety bistro. Then there's the frequent use of geometric patterns, the room's eye-popping palette of blues and greens, and splashes of Lebanese red on the brilliant wine list (by the glass, no less) - all pointed reminders this loud Fortitude Valley diner is a long way from France. Most telling, however, is Ben Williamson's single-page menu of Middle Eastern and North African savoury dishes. Richly charred octopus tentacles accented emphatically with chilli and green strawberries are typical of Williamson's thinking, just as rosewater scented watermelon cubes keep local spanner crab on-brand. Staff cheerily decode the menu (laham nayeh, incidentally, is lamb tartare made magical with cured egg yolk and preserved lime). Composed desserts such as the goat's milk posset maintain the energy through to the finish.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • Shared dishes $8-$62

    D $14-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ben Williamson

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