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.

Longrain
Thai
  • 44 Little Bourke St,
    Melbourne, VIC
  • (03) 9671 3151,
    www.longrain.com
  • Lunch Fri noon-3pm;

    Dinner Mon-Thu 6pm-10.30pm, Fri-Sat 5.30pm-11pm, Sun 5.30pm-10pm 

Longrain
-37.810647,144.97121

Can it really be more than a decade since the timber doors opened on this saucy warehouse? The signatures still pack a sultry South East Asian punch, as with the ma hor, a chewy, salty-sweet mouthful of pork, prawns, peanuts and pineapple, or the betel leaves balancing flakes of smoked trout, green mango and the saline pop of fish roe. You'll spy the wispy egg net on almost every table; so too the kapitan curry, a robust Nonya-style dish melding Cape Grim beef, coconut, peanuts, kipflers and curry leaves. If the menu seems familiar after repeat visits, there's plenty of vitality in the drinks list, which offers a globetrotting line-up of aromatic whites, low-tannin reds and fragrant cocktails laced with lemongrass, ginger and chilli. It's a dependable, satisfying experience that continues to pack in the punters. As we go to press, plans are afoot for a new first-floor grill from Franklin chef David Moyle. Expect big flavours and natural wines aplenty.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $5-$28

    M $30-$42

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings lunch only

    Bookings for groups of 5 or more only
  • Chef:
  • Aiven Lee

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