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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.

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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.

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.

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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.

New cruises 2017

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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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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Spice Temple
Chinese
  • Riverside at Crown,
    8 Whiteman St,
    Southbank,
    Melbourne, VIC
  • (03) 8679 1888,
    www.spicetemplemelbourne.com
  • Lunch Thu-Sun noon-3pm

    Dinner daily 6pm-11pm

     

Spice Temple
-37.823745,144.959112

Variety is the spice of spice at this most modern of Asian dining rooms. Neil Perry's ode to China's lesser-tasted regions is a story told with numbing Sichuan pepper, earthy cumin and no small amount of chilli. Kitchen smarts, however, ensure the burn never overshadows taste or texture. Calamari is furiously stir-fried "typhoon shelter-style" with chilli and finely minced garlic, while ginger and black vinegar underscore tender red-braised pork. Steamed rockling is prepared Hunan-style and accented by pickled and salted chillies, just as fat prawns are made magic by a salted egg sauce and four kinds of chilli. The setting is just as grown-up as the cooking, but don't think Spice Temple doesn't know how to party. Ibiza-style beats, spirited waitstaff and spice-sympathetic wines and cocktails keep things buoyant in the den-like basement. For those who like their modern Chinese a little quieter, return by day for à la carte dim sum and warm, just-set custard tarts.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • One glass
  • Price:
  • E $9-$24

    M $39-$59

    D $12-$18

    Set menus $75, $95

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Graeme Hunt & Neil Perry

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