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.

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.

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.

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.

The Apple Daily
Asian
  • Print Hall, Brookfield Place, ,
    125 St Georges Tce,
    Perth, WA
  • (08) 6282 0000,
    www.printhall.com.au
  • Mon-Fri 11.30am-midnight; Sat 4pm-midnight

The Apple Daily
-31.952477,115.848977

Print Hall's high-energy Asian eating house is no place for solo diners; a menu this vast and delicious poses a real challenge to smaller tables and the decision-phobic. Should you get your RDI of Thai sustenance from a lush pork and crab relish, for instance, or a bright and limey jumble of crisp-fried smoked barramundi and crunchy salad leaves? Gargantuan Skull Island prawns - skewered, crumbed and fried kushiage-style - fly the flag for Japan, while luxe pineapple fried rice and stir-fried water spinach tip the hat to the lazy Susans of Chinese suburbia. Neon lighting and a neo-hutong aesthetic, however, tick the modern restaurant-design boxes. As pleasing as the savouries and upbeat waitstaff are, sweets are forgettable (needlessly tricked-up coconut jelly; ho-hum fried ice-cream). Reroute those dessert dollars towards the rest of the menu and charmingly parochial beer and wine selections.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $6-$28

    M $20-$36

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • No bookings
  • Chef:
  • Andrew Moores & Dan Fisher

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