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.

51
Woodland House
Modern Australian
  • 78 Williams Rd,
    Prahran,
    Melbourne, VIC
  • (03) 9525 2178,
    www.woodlandhouse.com.au
  • Lunch Thu, Fri & Sun noon-3pm

    Dinner Tue-Sat 6.30pm-10pm

     

Woodland House
-37.853751,145.002529

Dining archaeologists may spot vestiges of former owner Jacques Reymond in this grand Victorian mansion, but the French chef's avid successors, Thomas Woods and Hayden McFarland, have made the restaurant their own. From the Nordic-influenced décor and relaxed but precise service to a menu that teams saltbush lamb with sea succulents, and pear soufflé with salted liquorice ice-cream, there's a genuinely interesting balance here between the traditional and the modern. The wine list favours classic French and Australian labels (the Champagne options are impressive), but the chefs are unafraid to mix and match influences - rock flathead, say, served with puffed quinoa and pickled cucumber, charred abalone with wasabi and ponzu - and manage an impressive strike rate. With the offer of multi-course set menus in a room of linen-dressed tables, this dining is fine but free of any stiff formality the term might imply.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 4-6 courses $80-$135

    Dégustations $135-$165

     

  • Feature:
  • Licensed
    Vegetarian
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Thomas Woods & Hayden McFarland

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