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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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.

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.

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Apple desserts

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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.

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.

30
Icebergs Dining Room & Bar
Italian
  • 1 Notts Ave,
    Bondi Beach,
    Sydney, NSW
  • (02) 9365 9000,
    www.idrb.com/
  • Lunch daily noon-4pm;

    dinner daily 6.30pm-10.30pm

     

Icebergs Dining Room & Bar
-33.895276,151.274439

It's a bright Bondi afternoon. The sun is bouncing off the breakers below this most glamorous of beachside eateries, and the dining room is in full effect as savvy waiters ferry plates of oysters and salumi and tall glasses blushing with Campari to an appreciative dolled-up crowd. The Icebergs of now has evolved to incorporate the modern impulses of chef Monty Koludrovic (bone marrow making a winning appearance with lush braised octopus on cavatelli and seaweed teaming up with fresh fusilli, broccoli, chilli and anchovy) and a newer natural lean to the wine list while communing anew with the things that made it great in the first place. Namely simple, expensive proteins such as superb steaks and sparely plated seafood, handled with care in the kitchen and delivered with a wink and a smile by a floor team as strong as this space has seen in years. The riotous house take on the tiramisù makes a perfectly fitting finale.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $18-$39

    M $42-$54

    D $18-$22

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Monty Koludrovic

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