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.

MoVida
Spanish
  • 1 Hosier La,
    Melbourne, VIC
  • (03) 9663 3038,
    movida.com.au/
  • Lunch daily noon-3pm;

    Dinner Wed-Sat 5pm-10.30pm

     

MoVida
-37.816756,144.969114

In restaurant years, MoVida may be staring down the barrel of middle age, but this laneway legend still has serious swagger. It's there in the graffiti-lined entrance, the boisterous red-brick dining room, and the aproned waitstaff, who squeeze between the tables with practised ease. Most importantly, that energy is ever-present on the exceptional tapas menu, which marries non-negotiable originals (the anchoa, the molten-centred croquetas) with invigorating additions. Of the latter, zero in on the Spanish mackerel with pine-nut gazpacho sorbet, which arrives in a plume of smoke, or the pickled mussel with cod roe on a crisp potato wafer. Rustic raciones add heft to your meal, perhaps sherry-braised chicken with the crunch of almonds, or a pan of saffron-rich, seafood-studded rice. Desserts are best when they're faithful renditions - skip the too-sweet PX ice-cream and honeycomb in favour of the caramel flan; it may not sound as sexy, but this old-timer eats like a dream.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • Tapas $4-$7

    M $16-$34

    D $3-$14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Frank Camorra & Scott Stevenson

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