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.

Ottoman Cuisine
Turkish
Ottoman Cuisine
-35.305495,149.136027

Consistency may not be sexy but it can spell longevity. Add quality and generosity and you've struck gold. Ottoman has been working this winning formula since 1992. Its airy, restrained rooms open onto a cheerful courtyard with geraniums, palm trees and the plash of water. Whether you're a big  group or a small one, the staff respond with warmth and engagement.  It's easy to be waylaid by entrées such as pastry rolls with duck, currants and pinenuts, or zucchini flowers rich with feta and haloumi, but slivers of charry garfish with sour, salty purslane await, as do curlicues of squid, tender and peppery. The char-grilled chicken with barberries and saffron rice shows the earthy heat of Turkish cuisine, offset by tart fruits, spices and cooling sauces. The wine list barracks strongly for Australia, with some Italian options shouting from the sidelines, while a sweet semolina and orange cake and Turkish coffee strike a final mellow note.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $18-$24

    M $29-$33

    D $12-$16

    Dégustation $75

     

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Serif Kaya

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