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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

Temporada
Modern Australian
Temporada
-35.276195,149.127764

A standout destination amid the counter-meal culture of a CBD back street, Temporada is the city sister of Ben Willis's fine-diner, Aubergine. The vibe is much more casual and flexible, but the lineage is clear in a knockout wine list that pushes boundaries, and a menu that drifts easily  between Europe, the Middle East and Asia without a hint of confusion.  The layout - seating around a central bar and tables along the wall  - and the diversity of eating options suits grazers, drinkers and serious  diners alike. Small, sharp eats include king prawns cooked over a wood fire, zucchini flowers stuffed with crab, and fine local olives, while deftly grilled wagyu rump with the crunch of charred baby cos and the parsley-and-garlic goodness of persillade typifies the larger offerings. Dessert is no poor cousin - there's class in roasted figs with a dusting of pistachio praline and ice-cream infused with the flavour of fig leaf.  


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $4-$26

    M $18-$36

    D $16

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ben Willis & Chris Darragh

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