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.

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.

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.

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.

Peel Street
Modern Australian
  • 9 Peel St,
    Adelaide, SA
  • (08) 8231 8887,
    www.peelst.com.au/
  • Mon-Fri 7.30am-3pm

    dinner Wed-Sat 6pm-10pm

     

Peel Street
-34.923437,138.598087

One of the city's first laneway bistros, Peel Street has refined its offerings and confirmed its place among the best. At first glance it looks no-nonsense - bare brick, concrete floor, huge blackboards - but the generosity of its dishes, flavours and hospitality shines. Don't be deceived by the terms "smaller" and "larger" on the menu; plates contain enough for two people, and even four, respectively. A salad of plums, figs, pears and walnuts comes with a quenelle of blue cheese ice-cream, which softens to dress the crisp, sweet fruits. Pork belly and prawns with greens and pineapple balances hot, sweet and sour Asian flavours. Slow-cooked lamb comes as a single piece, so diners serve each other, scooping up the accompanying herbs, feta, couscous and tomato. A tight drinks list is food-friendly and adventurous. The few desserts offer seasonal variations on luscious parfaits, or fruit-laden meringue. It's buzzy, busy and bright, ideal to share with good friends. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $25

    M $26-$37

    D $15

    tasting menus $55, $65

     

  • Feature:
  • BYO
    Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Jordan Theodoros & Martin Corcoran

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