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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Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

Ten Japanese Restaurant
Japanese
  • 2669 Gold Coast Hwy,
    Broadbeach, QLD
  • (07) 5570 1010,
    www.teppanten.com.au/
  • Lunch Thu-Sat noon-2pm

    Dinner Tue-Sat 6pm-9pm

Ten Japanese Restaurant
-28.031816,153.43107

Sitting on a high-backed chair at the circular steel and glass teppan, surrounded by shiny curved glass and steel walls, there's a definite whiff ofIron ChefKitchen Stadium about the Ten dining experience. There's drama on the plate, too. Juicy organic Bangalow duck breast is surrounded by flecks of tofu cream, drizzles of wasabi oil and swoops of miso-enriched red wine sauce. A tanned, glossy slice of Patagonian toothfish marinated in saikyo miso is just as arresting - grilled and artfully arranged with red sorrel leaves and radish on a matte slate plate for maximum impact. Sushi and sashimi are equally impressive and the service graciously attentive. A head-spinning drinks offering includes a water menu, should the boutique wine list and stellar sake collection fail to appeal. Finish with an East-meets-West dessert: matcha whisked skilfully at the table and trickled beautifully over mascarpone ice-cream is a winner. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 6 courses $150,

    12 courses $250

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Daisuke Miyake

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