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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

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

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.

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.

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.

77
Yellow
Modern Australian
  • 57 Macleay St,
    Potts Point,
    Sydney, NSW
  • (02) 9332 2344,
    yellowsydney.com.au
  • Brunch Sat-Sun 8am-3pm;

    Dinner Mon-Fri 5pm-10pm, Sat-Sun 6pm-10pm

     

Yellow
-33.8687,151.225361

Nearby wine bar Monopole might be the sassier of the Bentley restaurant siblings, but Yellow is by no means a shrinking violet. Bold in design, it's a bistro for the now, its superb wine list tilted broadly more affordable (and more natural) than the other eateries in the family. The food, under talented chef Adam Wolfers with a hand from co-owner Brent Savage, is bright with invention, free of meat, and loaded with the fresh flavours of bespoke produce. Take a plate of tiny Mexican cucumbers, cleverly sauced with their own salted juices, their crisp bite complemented by the tang of Greek basil. Cured egg yolk and ricotta enrich baby potatoes, while the anise twist of fennel pollen ice-cream brings out the best in thin slices of ripe plum splashed with plum vinegar. Package this lot up with cool rooms by starchitect Pascale Gomes-McNabb, eager and informed service under manager Brooke Adey, and killer wine, and you have a hit.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $16-$25

    M $26-$28

    D $15

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Brent Savage & Adam Wolfers

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