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.

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.

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.

90
Monster
Modern Australian
Monster
-35.285173,149.123423

There's nothing particularly monstrous about the restaurant-café-bar that forms the beating heart of Hotel Hotel, the hippest designer-digs in the country. It's large, but spread over such an odd variety of spaces that it's not overwhelming. The menu is also not small, but makes good sense in its all-day diner appeal: stop by for a coffee and a crema Catalana with  Pedro Ximénez, a glass of grower Champagne and a South Coast oyster, or to make a feast of the share plates. It all works, as does the very savvy  drinks list. Some gripes: the sprawl of the place can confuse the young waiters as much as diners. Pricing is erratic, and sometimes oddly high - $23 for the entree-sized beef tartare? Cocktails at $25? But that tartare, done with miso-cured egg, avocado, horseradish and crisps of black rice, is a delight. And how better to stave off Canberra's chill than with roasted Brussels sprouts with duck hearts and blood sausage? Join the party.  


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $20-28

    M $20-$35

    D $17-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Sean McConnell & Daniel Flatt

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