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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

St Isidore
Modern Australian
  • 89 Croobyar Rd,
    Milton, NSW
  • (02) 4455 7261,
    stisidore.com.au/
  • Lunch Fri-Sun noon-2pm

    Dinner Thu-Sat 6pm-9pm

     

St Isidore
-35.320529,150.433024

The welcome is genuine and the mood as sunny as a friend's country kitchen. Inhale deeply, take in the view of green-on-green paddocks rolling to mountains beyond St Isidore's simply furnished dining room, and survey a menu that shows good judgement, a light touch and exemplary local produce; wander outside, unlatch the farm gate, and see much of it growing in the orchard and the vegetable plot. Zucchini flowers and pumpkins later meet on the plate in seasonal unison, the former stuffed with goat's cheese and deep-fried, the latter mixed with mustard fruits and pine nuts. Other inspired seasonal pairings include tomatoes and clams in their own broth, spiked with samphire, and local blue-eye roasted with kipfler potatoes and teamed with caperberries and celeriac rémoulade. The wine list changes seasonally, too, and champions interesting varietals by independent regional makers following their hearts - just like St Isidore.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $7-$22

    M $36-$40

    D $8-$16

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Alex Delly

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