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.

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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

The Kitchen Door
Modern Australian
The Kitchen Door
-35.246298,138.552207

Vivid regional identity is framed through the dining room windows at Penny's Hill. The McLaren Vale winery's corrugated-iron shed serving as a cellar door opens into a spacious restaurant with views across vines and sheep paddocks. It sets the mood for a menu capturing farmhouse generosity in both flavours and portions. Vegetable and salad offerings are strong, led by a fine pea purée spiked with pickled broad beans, shaved zucchini and smoked goat's curd. Main courses move into more robust territory: a 1.2-kilo tomahawk steak with chimichurri for two, or confit duck leg in cassis jus with mushroom ketchup. Finish with desserts that add a twist to seasonal fruits, such as peaches in Southern Comfort with raspberry and basil mascarpone, or serious cheeses, from aged Dorset cheddar to Brebirousse d'Argental. Good value is found in the tasting menus, an ideal platform for Penny's Hill wines, which dominate a locally focused list.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $14-$18

    M $36-$38

    D $13-$15;

    tasting menus $65-$95

     

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Neil McGlew

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