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.

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.

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.

The Bridgewater Mill
Modern Australian
The Bridgewater Mill
-35.009262,138.75649

Even after 30 years, dining outside by the big water wheel at Bridgewater Mill has lost none of its charm. A year after Warren and Nicolla Randall bought the property, the mill is now open for dinner two nights of the week. Also new is the range of regional platters for casual dining. The weekends-only à la carte menu showcases Zac Ronayne's regional knowledge through the wonderful ingredients he sources and grows. Hahndorf venison, reared only miles away, is given a Middle Eastern twist with sumac, yoghurt and pomegranate. Peaches are grilled and served with mozzarella and jamón, while tiny roasted gnocchi are dressed with crisp kale flakes and oyster mushrooms. Desserts are a highlight, especially the milk panna cotta, its caramel undertones offset by bright berries and a cookie crumble. The wine list features local favourites and excellent fortifieds from the Randalls' other venture, Seppeltsfield Winery. 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $23-$24

    M $33-$39

    D $16

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Zac Ronayne

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