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.

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.

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.

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 Lane Vineyard
Modern Australian
The Lane Vineyard
30.672132,-91.689559

There's a buzz growing around the Adelaide Hills wine region, and this winery restaurant has something to do with it. All the winning ingredients are in place: a picture-perfect setting overlooking vines and paddocks; a bright, open room and deck to drink in the views; seamless service; and elegant dishes to complement the estate's wines. Rich chicken liver parfait with cornichons and buttery brioche has sensational flavour, while a garlic-laced persillade provides colour and contrast in a moreish pork torchon. The caramelised skin of snapper fillet is sweet against an earthy relish of roast beetroot, horseradish and kalamata. Tender confit duck is rich, its cumin and tahini working beautifully with rocket and roast fig. There's a hint of smokiness in vanilla ice-cream to play against roast peaches, shards of honeycomb and black pepper. It's tempting to linger and work through the impressive portfolio of cool-climate wines. Bravo on all counts. 

 

 


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At a glance

  • Food:
  • One Star
  • Price:
  • 2 courses $59

    3 courses $70

    tasting menu $80

     

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • James Brinklow

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