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.

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.

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.

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.

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.

Supermaxi
Italian
  • 305 St Georges Rd,
    Fitzroy North, VIC
  • (03) 9482 2828,
    www.supermaxi.com.au
  • Dinner Tue-Sun 5.30pm-10.30pm

Supermaxi
-37.780652,144.985901

Rita Macali and Giovanni Patane are the beating heart of Supermaxi, the epitome of local Italian done right. Patane, an ever-smiling ball of energy, works the terrazzo-floored dining room giving equal attention to large family groups and the solo diners at the bar, while Macali sends out finessed home-style Italian food that's as comforting as it is delicious. Pizza is Supermaxi's calling card for good reason. Thin crusts with crunch and chew topped sparingly with first-rate ingredients - perhaps pork sausage with provolone and chilli or tuna, mozzarella, capers and lemon - are among the best in town. But there's good beyond the pizze, like fried olives stuffed with fontina, simply beautiful house-made spaghetti with tomato sugo, classic veal cotoletta with coleslaw or a superb lemon verbena panna cotta. A short, well-priced wine list and fine bread from a secret source are further incentive to put Supermaxi on your dance card.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $11-$22

    M $16-$34

    D $9-$14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Rita Macali

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