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.

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.

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.

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.

Rosetta, MoVida Sydney, Sidecar, The Apple Daily Bar & Eating House

Rosetta, Melbourne

Rosetta, Melbourne

Our restaurant critics' picks of the latest and best eats around the country including Rosetta, MoVida Sydney, Sidecar, and The Apple Daily Bar & Eating House.

MELBOURNE
Rosetta
Yep, it's big. And the lengthy menu at Neil Perry's very new ristorante (which some wags are already calling Wogpool) may leave you paralysed by choice. Here's my tip: go hard on the pasta (16 varieties, all handmade) and seafood, particularly if it's something grilled over mallee root  - prawns, say, or calamari (pictured). The room, a festa of marble, upholstery, timber panelling and chandeliers, is gorgeous, but on clement days the riverside terrace might just pip it for pole position. Riverside at Crown, 8 Whiteman St, Southbank, Vic, (03) 8648 1999 MICHAEL HARDEN

SYDNEY
MoVida Sydney
With Frank Camorra at the pans, Andy McMahon heading the floor and a crack team of veterans supporting them, the brand-new northern outpost of Melbourne's favourite tapas juggernaut might  - wait for it  - be even better than its Victorian counterpoints right now. Play it light with an Andalucian tomato, onion and tuna belly salad or go full-throttle with the superb braise of tripe, chorizo and chickpeas. It's win-win. Get in early, get in late, but get your taste however you can. 50 Holt St, Surry Hills, NSW, (02) 8964 7642 PAT NOURSE

HOBART
Sidecar
"Smoked" and "fried" are both big-flavour words guaranteed to set our mouths a-watering. Put them together and things get even more interesting. So this weekend the new smoked fried chicken dish at Hobart wine bar Sidecar is on our radar. After brining, the chicken is lightly smoked and then deep-fried, making for hands-on eating at its best. 129 Bathurst St, Hobart, Tas, (03) 6231 1338 SUE DYSON & ROGER McSHANE

PERTH
The Apple Daily Bar & Eating House
We're just a little smitten with Print Hall's first-storey paean to all things tasty and Asian. Admittedly, the no-bookings policy isn't exactly ideal, but with rewards like melty tamarind-blasted ribs and juicy Filipino sausage sang choi bau on offer, your persistence won't go unrewarded. Bring an appetite (and some wet wipes). 125 St Georges Tce, Perth, WA (08) 6282 0088 MAX VEENHUYZEN

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30.03.2017
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