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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Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

Golden Century
Chinese
Golden Century
-33.878005,151.204489

There's a view that Golden Century is all about chefs' late nights with pipis, XO sauce and pan-fried noodles. Even Momofuku's David Chang says this dish is perfection. But that diminishes the restaurant's other offerings, which range from prawn dumplings, silky bean curd with soy sauce and something delicious called "stir-fried mixed bits" to luxuries like snow crab or lobster sashimi, with crisp-skin chicken and roast duck somewhere in between. Plus there are the bonuses of a premium wine collection (BYO is also an option) and eating your meal surrounded by an uplifting buzz generated by waiters deftly serving and stacking, while negotiating their way around two floors of noisy tables of diners - almost all of whom are sharing more dishes than they need. It's not fine dining, the lighting and plasma screens are glaring, and it's hard to do the menu justice without at least six people, but for what it is, there is no peer in Sydney.


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $7-$25

    M $19-$83

    D $3-$7

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Li Ho

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