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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

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.

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.

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.

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.

Nomad
Mediterranean
  • 16 Foster St,
    Surry Hills,
    Sydney, NSW
  • (02) 9280 3395,
    restaurantnomad.com.au/
  • Lunch Wed-Sat noon-2.30pm;

    Dinner Mon-Fri 6pm-10.30pm, Sat 5.30pm-10.30pm

     

Nomad
-33.879906,151.210361

A nomad might be one without a permanent home, but there's nothing to suggest that this 180-seater in a Surry Hills backstreet is set to wander. The room is textbook industrial hip: exposed brick walls, timber beams, barrels and distressed finishes around an open kitchen. Food is rustic, approachable and mostly uncomplicated. For the best exploring, go with a gang, order big and share (unless it's a plate of smoky buffalo mozzarella with blushing nectarines; you'll want that all to yourself). It's a large room, and service can be a little scattered, but all is forgiven when a cast-iron pan of Jersey milk haloumi with sweet blistered tomatoes arrives straight from the wood-fired oven. Lamb enlivened with dukkah is an easy win; likewise the all-Australian wine list for a walkabout slightly closer to home. The lighting may be dim, but gold-dusted cannoli, pumped with subtle orange-blossom cream and set on pistachio crumbs, still shine.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $9-$29

    M $26-$45

    D $16-$19

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Jacqui Challinor

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