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.

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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

MoVida fiesta

We'd best be clear about this from the start: the recipes in our December issue's MoVida food feature are not a thoroughly traditional Spanish Christmas menu. One of the first things Frank Camorra mentioned when we started talking Christmas Español was whole boiled red cabbage. It makes sense in wintertime in Madrid, he said, but - like the braises and other seriously gutsy, fortifying dishes served in December in Spain - it probably wouldn't win too many friends Down Under. "So I've picked some dishes that are classic, but also things that I like to eat in summer, whether it's at Christmas or entertaining," he says. "They're dishes that make for a great way to have fun at the table, because you're sharing all the food and it's tactile, and it's easy to prepare, too."

Given that the MoVida brand's success is more or less based on the idea of flexibility and accessibility, underpinned by a certain Spanish finesse, it clicks. We're talking to Camorra and his business partner Andy McMahon at the latest expansion of that brand, its first outside Victoria - MoVida Sydney, on Holt Street in Surry Hills. It opened in October to packed services, and demand has scarcely let up since.

"We've enjoyed a stack of Sydneysiders coming down over the years and beating down the doors," says McMahon. "When we kicked off here in Sydney we wanted to provide an experience that was very much like the original restaurant: intimate, warm, fun, accessible." Sydney, in other words, already had a taste for the MoVida magic - all it needed was a venue.

"We didn't want to reinvent the wheel," says Camorra. "You go and see a band you really love, and if they don't play their hits, then you're pretty disappointed. We're still evolving, we're still doing new records, and the food will change - the climate's different up here, and maybe people will expect slightly different things - but generally it's going to be what people want."

And what of Christmas Day back home? A classic Christmas Day at McMahon's house, he says, would involve lots of Champagne, lots of seafood, laughs, tears, the occasional fistfight. "It's great fun, that Irish way of life - putting on a lot and seeing where the day takes you."

Camorra, meanwhile, says that for him and his partner, Vanessa Hodge, it's now about rediscovering Christmas through the eyes of their two young children and making time for family. "We like to have people outside, a bit of fun, keep the food very simple. As Andy said, it's about where the day takes you. And there's a nap involved there somewhere."

MoVida Sydney, 50 Holt St, Surry Hills, NSW, (02) 8964 7642

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