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.

93
The Fish House
Seafood
  • 50 Goodwin Tce,
    Burleigh Heads, QLD
  • (07) 5535 7725,
    www.thefishhouse.com.au/
  • Lunch daily noon-2.30pm

    Dinner daily 5.30pm-9.30pm

The Fish House
-28.089972,153.454152

There's an energy at play in The Fish House, which speaks of a restaurant at the peak of its powers. You can see it in the dexterous floor service and in the kitchen's confidence to treat the star attraction - a daily varying haul of the finest Australian seafood - simply, eschewing unnecessary flourishes. Raw scampi from Western Australia arrives butterflied and judiciously seasoned with yuzu and cayenne; pristine King George whiting is char-grilled and, like all main courses, arrives with generous shared sides - crisp-edged roast spuds, dill-flecked lettuce and vibrant mixed greens. Every aspect is well considered and complements the remarkable beach vistas and the room's airy, unfussy interiors. A well-stocked, glass-fronted cellar signals that fish isn't the only thing venerated here, as a treasure-studded drinks list affirms. Toffee-aromatic tarte Tatin, apples perfectly caramelised, provides a predictably polished finale.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $20-$30

    M $38-$58

    D $12-$28;

    dégustation $90

     

  • Feature:
  • Licensed
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Kelvin Andrews

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