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.

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.

Longrain
Thai
  • 85 Commonwealth St,
    Surry Hills,
    Sydney, NSW
  • (02) 9280 2888,
    longrain.com/
  • Lunch Fri noon-2.30pm;

    Dinner Mon-Thu 6pm-10pm, Sat 5.30pm-11.30pm, Sun 5.30pm-10pm

     

Longrain
-33.87918,151.210742

Oh, Longrain, can it really have been 17 years already? You take bookings now, and what was the bar when you first opened is now home to large booths, so the dining is no longer strictly communal. Your service is a mix of switched-on and cursory, and you're as loud as bustling as ever, but in the past decade, Thai Town has swelled and grown only blocks away, and its food makes what you serve now often seem unbalanced by sweetness in comparison. But we love the one-bite punch of ma hor, sticky balls of pork, prawn and peanut set on shards of sour pineapple, the contrast of fat and lean in five-spicy caramelised pork hock, and the beautifully cloud-like texture of salt-and-pepper tofu just the same. Desserts are, yes, quite sugary; the smart drinks list brings greater reward. More bass and treble from chilli heat, the funk of ferment and the brightness of acid could bring welcome sparkle to the tune, but for now we're still tapping along.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $6-$29

    M $16-$38

    D $5-$16

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Jin Hironaga

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