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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Muse
Modern Australian
  • 2450 Broke Rd,
    Pokolbin, NSW
  • (02) 4998 6777,
    www.musedining.com.au
  • Lunch Sat-Sun noon-3pm;

    Dinner Wed-Sat 6.30pm-10pm

     

Muse
-32.778327,151.338771

Winery restaurants tend to attract two types: the best-behaviour special occasion crowd and the "we've just drunk our way around seven cellar doors" brigade. How to reconcile these strange bedfellows? By serving playful, visually-exciting and pristine food that's a pleasure to eat. An entrée of smoked duck ham with comforting spices is artfully plated with berries and dollops of almond cream, while a silky cylinder of ocean trout is enriched with spanner crab, nori and Thai basil. The staff are exceptionally warm, especially when you consider they likely have to deal with regular bucks' and hens' groups, but it's the sweet stuff that really wows you. The palate-cleansers, like a grape and golden raisin granita, are such joyful bursts of freshness that you could be fooled into thinking you don't need dessert. You're wrong. There'd be a riot if they ever nixed their signature Muse Coconut - a hedonistic take on a Bounty bar.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 2 courses $75

    3 courses $95

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Troy Rhoades-Brown

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