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.

64
Luxembourg
Modern European
  • 2/157 Fitzroy St,
    St Kilda,
    Melbourne, VIC
  • (03) 9525 4488,
    www.luxembourgbistro.com.au
  • Tue-Thu 5pm-10.30pm

    Fri noon-11.30pm

    Sat 5pm-11.30pm

    Sun noon-10.30pm

Luxembourg
-37.858884,144.979504

Luxembourg brings a dash of much-needed chic to St Kilda's Fitzroy Street. It's there in the essentials - fine oysters with all the trappings and a hessian sack of sensational sourdough. There's style, too, in croquettes stuffed with pork confit, or mock vol-au-vents fashioned from crisp potato skins filled with whipped cod roe and Avruga. Admire the long marble bar, the handsome antlers jutting from a wall, and smartly attired staff as you pore over an intriguing, French-accented wine list that unites classic producers and new-wave offerings. Expect the odd surprise from chef Chris Watson - heady smoked egg anchoring an otherwise proper Lyonnaise salad, for example - but his roasted chicken, steak au poivre and whole flounder à la meunière are all classics in the genre. All very slick, but never stuffy; the nightly cinq à sept happy hour offers half-price oysters, and on Tuesdays you can BYO a bottle from home. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $13-$18

    M $29-$35

    D $14-$16

  • Feature:
  • BYO
    Licensed
    Bar
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended

    BYO Tuesday
  • Chef:
  • Chris Watson & Andrew McConnell

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