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.

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.

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.

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.

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.

06
Vue de Monde
Modern Australian
  • Level 55, Rialto,
    525 Collins St,
    Melbourne, VIC
  • (03) 9691 3888,
    www.vuedemonde.com.au/
  • Lunch Thu-Sun Noon-2pm;

    Dinner daily 6pm-8.45pm

Vue de Monde
-37.81869,144.957591

Shannon Bennett's flagship makes it look easy. The hefty, broad-ranging wine list, glamorous room, spectacular views, lofty price tag, designer cutlery and immaculate staff seem the natural way of things when dining 55 floors above Melbourne. But, while it's a high-end, well-oiled machine, Vue de Monde doesn't lack personality or humour. Snacks that start the dégustation might include a miniature chiko roll filled with fermented barley, while a marron "snag" is barbecued over charcoal at the table and popped into a tiny brioche. It's not all gimmickry, though. Slivers of Blackmore beef are served raw, while superbly cooked duck breast is teamed with leeks rolled around a truffle filling. Then Jerusalem artichoke doughnuts - fried, sugared and pumped full of a hazelnut emulsion - arrive, keeping things from getting too serious. Special occasions are the default for this kind of setting, but Vue's moments of whimsy and surprise push those moments into the memorable.


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • Three glasses
  • Price:
  • Dégustations $230, $275

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Shannon Bennett & Justin James

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