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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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

Lupino
Italian
  • 41 Little Collins St,
    Melbourne, VIC
  • (03) 9639 0333,
    lupino.com.au/
  • Lunch daily noon-3pm

    Dinner daily 5pm-10pm

     

Lupino
-37.812791,144.972385

Lupino is the trattoria we all want on our block: generous, predictable, professional. To start, char-grilled peach halves topped with prosciutto, goat's cheese and basil bring summer to the city, while an ample bowl of cauliflower fritto with white anchovies will banish the blues year-round. Serving sizes seem set by nonna, not by an accountant. A similarly unstinting hand is responsible for the veal cotoletta, which is sent into the pan with enough butter to melt a fat man's heart. Crunchy, bitter witlof leaves are an apt accompaniment. The mighty rotolo arrives by way of Sicily, stuffed with ricotta, pumpkin and sultanas and surrounded by sage leaves. You'll find plenty on the Italo-centric wine list to cut the richness, and if the pinot grigio doesn't do it, the grappa selection might. In any case, sympathetic waitstaff provide excellent guidance. Finish with wedges of torrone semifreddo, delicious to the last maraschino cherry.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $8-$19

    M $23-$37

    D $14-$16

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

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