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.

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.

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.

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.

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.

MoVida Aqui
Spanish
  • Level 1, 500 Bourke St,
    Melbourne, VIC
  • (03) 9663 3038,
    movida.com.au
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10.30pm

     

MoVida Aqui
-37.815902,144.957414

Located in the suited-and-booted end of town, MoVida Aqui may be considered the domain of the corporate set, but to limit it to business lunches would be a mistake. With its lively buzz, easy-going service and edgy décor of milk crates and vintage posters, Aqui is a larger, more accommodating outpost of the original. The big-flavoured tapas and raciones don't deviate far from Hosier Lane, with the anchoa here in all its smoky glory, and the fall-apart beef cheek sticky with Pedro Ximénez. But there's real joy to be found in the seafood dishes, perhaps a soft-set crab and sweet corn tortilla, or smoked eel mousse on a crisp prawn wafer. The reign of Spain continues on the drinks list, with well-priced wines and flights of sherry. The latter stars in dessert, too, in a velvety sopa Inglesa of PX jelly, crema Catalana and caramelised pineapple, proving that while its older sibling may garner the attention, Aqui has every right to be here, too.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • Tapas $4-$18

    M $22-$33

    D $13-$15

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Frank Camorra & Ewen Crawford

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