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.

New cruises 2017

Cue the Champagne.

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.

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.

Lanterne Rooms
Malaysian
  • 3 Blamey Pl,
    Campbell,
    Canberra, ACT
  • (02) 6249 6889,
    chairmangroup.com.au/
  • Lunch Tue-Fri noon-2.30pm

    Dinner Tue-Sat 6pm-10pm

Lanterne Rooms
-35.289833,149.153827

The relaunch of sister restaurant The Chairman & Yip might have stolen some of the limelight, but this suburban surprise package still has plenty to offer in its youthful vibe, warm hospitality, and willingness to riff freely on Malay-Chinese cuisine. Not all dishes warrant the thumbs up - an entrée of crisp tofu, eggplant and roasted tomatoes wants for cohesion. In contrast, there's great balance and pristine flavours in Shanghai rice noodles tossed with dark soy, calamari, prawns and scallops. Slow-cooked pork belly works well with watermelon, wagyu beef curry is pleasingly unctuous, and crisp, tom yum-infused prawns are matched well with rockmelon and apple slaw. Desserts aren't a strong suit, but affable service is - staff are focused and respectful. A wine list full of spice-friendly varieties, such as riesling and gewürztraminer, transcends expectations, as does a dining space that channels a rural Malaysian farmhouse. 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $16-$20

    M $32-$35

    D $10-14

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Daniel Mark

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