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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Me Wah
Chinese
  • 16 Magnet Ct,
    Sandy Bay Rd,
    Sandy Bay,
    Hobart, TAS
  • (03) 6223 3688,
    www.mewah.com.au/
  • Lunch Tue-Sun noon-2.30pm

    Yum cha Sat-Sun 11am-3pm

    Dinner Tue-Sun 6pm-9pm

Me Wah
-42.858813,147.304795

Me Wah has a long history of serving impeccable Chinese food. That it does so from a hermetic space tucked into the back of a suburban shopping centre is even more remarkable. The spacious interior has been enlivened with a smattering of antiques and artworks. But it's the polished service and the extensive wine list littered with grand cru vintages that add a measure of fine-dining sophistication. Some of the best dishes are those with ingredients of local provenance. Cape Grim beef is wok-seared and served with a fragrant osmanthus sauce. Tasmanian lobster is lightly sautéed with ginger, spring onions and rice wine, while greenlip abalone is braised to tenderness over 12 hours. The weekend yum cha is superb, the delicate, flavour-packed dumplings a highlight. The East-meets-West dessert menu is another draw. Peanut parfait with raspberry rhubarb sorbet and salty caramel is a heavenly confection. 


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $12-$45

    M $26-$95

    D $15

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Gordon Tso

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