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.

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.

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.

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.

Pendolino
Italian
  • Level 2, The Strand Arcade,
    412-414 George St,
    Sydney, NSW
  • (02) 9231 6117,
    www.pendolino.com.au
  • Lunch Mon-Sat noon-3pm;

    Dinner Mon-Sat 6pm-10pm

     

Pendolino
-33.869417,151.207627

On the top floor of the historic Strand Arcade, this upmarket Italian eatery reads like a glossy boardroom: long tables, suits, ties and handshakes. The food offering is serious business, too. Parmesan is grated at the table by waiters wearing ties, and if you order more than one, ahem, $42 plates of pasta, they'll be stacked on a tiered silver stand. Sadly, the pasta isn't always a done deal. The addition of white beans in the pork and beef ragù lends a questionable flouriness to stracci; better to opt instead for four-cheese ravioli that dances in sweet burnt butter and peppery sage. Dishes such as a Pugliese eggplant pie laced with pecorino fonduta turn on the regional charms, as does a pyramid of semifreddo, Ligurian honey custard and buttery crostata. The wine list leaves plenty of room to negotiate: from big and bold (in style and spend) to smaller Australian regions, and the sweet-talking somm will assist at the raise of an eyebrow.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $20-$35

    M $39-$47

    D $16-$20

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Nino Zoccali & Dean Worthy

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