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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Vini
Italian
  • 3/118 Devonshire St,
    Surry Hills,
    Sydney, NSW
  • (02) 9698 5131,
    vini.com.au
  • Lunch Fri noon-3pm;

    Dinner Mon-Fri 6pm-9.30pm, Sat 5.30pm-10.30pm

     

Vini
-33.88668,151.20919

You could plan your Italian holiday from this shoebox-sized spot. Shelves packed with bottles, blackboard-lined walls chalked with wines, every quirky nook and cranny of Italy covered. Come on a Tuesday for a four-course regional menu and make more notes for that trip of yours. On other days, the short, seasonal menu darts around the country, evoking family gatherings in sun-dappled courtyards. Kick off with rouge de Marmande tomato with pancetta, burrata and cayenne, a soupy, cheesy mix mopped up with crusty bread. Move on to maltagliati with braised pork and peppers, finished with eggs and rosemary. Then a slow-roast - sirloin in chunky slices, with Dutch creams and rainbow chard lemony with sorrel. To finish, few can resist the panna cotta with caramel and almonds or the chocolate tart, but should you pass, focus on the blackboard grappa list or ask the good-natured staff for advice. Their knowledge, like their service, is spot-on.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $7-$18

    M $25-$29

    D $8-$12

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Stephen Santucci & Andrew Cibej

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