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.

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.

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.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

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

Pride and produce

James Nathan has a big vision: "To see every café, restaurant, school, canteen, caterer, hospital and hotel all using locally sourced, sustainable food." Does that sound achievable? Perhaps not yet, but Nathan has his mind set on making it happen through Food Orbit, a website designed to connect local farmers and producers with wholesale food buyers. "It's giving the farmers the opportunity to talk about their produce and their great work, and letting chefs directly connect with those guys as well," he says.

Nathan, a Londoner who left a career in finance to pursue his Food Orbit dream, was moved by the quality of Australian produce when he arrived here almost three years ago, but felt it wasn't earning the appreciation it deserved. "People weren't really using the great local produce that was available," he says. "Everyone was just using the wholesalers and going to Flemington Markets, and not really caring as much as I thought they should about where the food came from."

With that, the idea of creating Food Orbit was born. Now Nathan and his team are working to develop a live online platform by the end of June, where chefs and farmers can seek out each other directly. "The farmers will have a profile where they can talk about their farm, their farming practices, list their entire inventory and talk about their story," says Nathan. "Chefs will also have a profile and a little piece about them and their philosophy on their food."

Through shortening the supply chain, the goal of Food Orbit is to give farmers a fairer price and create a transparent food culture in Australia. "We just hope that the food system, after we achieve what we set out to do, is more sustainable for the local farmers, but also full of high-quality, fresh, locally sourced produce," Nathan says.

As part of his effort to raise awareness for local producers, Nathan has also launched a series of Food Orbit dinners in conjunction with Tom Walton, head chef of Bondi's The Bucket List. Each Local Produce Dinner showcases a different group of producers and the next one, featuring a free-range pig on a spit, will be held on 12 July.

Food Orbit dinners run until 9 August at The Bucket List. The cost of $80 per person includes dinner, plus local beer, wine and sparkling water. For more details and bookings, call The Bucket List on (02) 9365 4122. signup.foodorbit.com

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Latest news
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
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