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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

The Boat House by the Lake
Modern Australian
The Boat House by the Lake
-35.32798,149.142237

Locals may experience flashbacks of rowing regattas and débutante evenings as they tread these aged floorboards. The nostalgia ends at the kitchen door, though. A well kitted-out crew has swept aside function food in favour of thoroughly modern plating and flavours. Octopus is rendered  deeply tender, then charred and teamed with cubes of dehydrated watermelon and labne for acidity. Pink Muscovy duck breast is carefully sliced and set on daubs of cured beetroot purée. But is there a bit too much  going on in a dish that combines shavings of Black Angus with plums, horseradish, pickles and a buttery mashed potato? Things get back on course with desserts - milk-skin shaved over berries both freeze-dried and fresh, for instance, bound by a rich crème pâtissière. A millennial floor team is part of the generational change at this local institution and great-value wine options come by the glass and carafe as well as the bottle.  


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • 4 courses $80, dégustation $110

  • Feature:
  • BYO
    Licensed
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • John Leverink

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