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.

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.

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.

35
Provenance
Modern Australian
Provenance
-36.359181,146.687803

It's easy to wax lyrical about the culinary talent of Michael Ryan, who turned a heritage-listed former bank into one of the most sought-after restaurants in the state. Provenance's soothing, dark-toned interior gets more comfortable every year, an ideal backdrop for Ryan's exquisitely balanced Japanese-influenced dishes. Harrietville trout is beautiful, its skin lifted off and baked into a crisp top for the confit fillet, the orange of its flesh contrasted by a beetroot salad. Snapper arrives with a crisp, tangy salad featuring prawns, pickled radishes, fermented cucumber and a briny hit from sprigs of samphire, pig face and ice plant. Richer dishes include braised goat with eggplant infused with miso and sprinkled with puffed grains, while desserts feature Japanese cheesecake, a lighter version of a classic, enriched by fresh figs, meringue shards and panna cotta infused with toasted fig leaf. Excellent service and a thrilling wine list complete the experience.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 2 courses $68, 3 courses $88, 6 courses $115

  • Feature:
  • Licensed
    Vegetarian
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Michael Ryan

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