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.

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.

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.

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.

Healesville Hotel
Modern Australian
Healesville Hotel
-37.654361,145.515876

The dining room is one of country Victoria's most inviting: an Old World alliance of pressed-metal ceilings, wicker chairs and open fires that demands a leisurely approach. Luckily, the wine list at the ever-growing Healesville Hotel (now encompassing a café, produce store and butcher on the town's main street) is fit for the purpose, cherry-picking the best from the region and further afield. A wood grill in the leafy backyard provides the highlights of chef Chris Toogood's regionally specific menu, from smoked duck breast with pine mushrooms and a lush garlic and parsley sauce to roasted ocean trout with fennel and harissa, although when that fire's roaring in the cooler months you might want to try the crackling-topped pork belly on white bean cassoulet, gussied up with fried kale and Toulouse sausage. So a raspberry and chocolate mousse fails to hit the same heights of rustic charm? Console yourself with a local cider in the equally charming front bar. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $6-$17

    M $28-$38

    D $12-$14

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Chris Toogood

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