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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

More chefs' favourite jaffle fillings

Let's be frank here: we think jaffles are awesome and, as the findings of our recent jaffles feature suggest, our nation's top chefs agree. Here's what a few more of them have to say.

Matt Germanchis, Pei Modern, Melbourne, Vic
How well would your signature dish work in a jaffle?
Our signature dish would be the casarecce with chicken dumplings - hard to fit in a toastie, but if tinned spaghetti works then there may be hope.
What's your go-to jaffle?
My go-to toasted sandwich would be seeded mustard, a lovely Gruyère and cracked pepper. Most appreciated late at night after a long week at work.
The ultimate jaffle?
For me, it would be crab Mornay with soft-boiled gull egg and a tin of beluga caviar.

Hadleigh Troy, Restaurant Amusé, Perth, WA
How well would your signature dish work in a jaffle?
My signature dish - egg, mushrooms and pine nuts - would fit into a toasted sandwich nicely. It would take a little bit of adjustment, but in its current state it already has toasted brioche 'soldiers', so this would be taking things just that one step further.
What's your go-to jaffle?
Croque-madame.
The ultimate jaffle?
Sweet brioche with frangipane, blueberries and vanilla ice-cream, or parmesan bread stuffed with meatballs.

Ben Williamson, Gerard's Bistro, Brisbane, Qld
How well would your signature dish work in a jaffle?
Our signature dish would probably be either our lamb tagine or suckling pig and I actually think either of these would work quite well. The tagine in a brioche would be rich, sweet, slightly salty and completely decadent. Some tart tahini yoghurt would be a great final touch. The suckling pig would be equally decadent - sweet, juicy, crisp-skinned pig with morcilla and smoked almond. Savoury, sticky, smoky and good.
What's your go-to jaffle?
My go-to jaffle would easily be a good quality sourdough with something like a tomme, quality mustard and smoky ham. Often a late night snack for me.
The ultimate jaffle?
In the right conditions anything is the ultimate jaffle. I'm going to do the suckling pig and morcilla thing really soon, though.

Adam D'Sylva, Coda, Melbourne, Vic
How well would your signature dish work in a jaffle?
At Coda, my yellow duck curry would go very well in a jaffle. It would be rich and unctuous, and ooze curry sauce when eaten. At Tonka my lamb curry would again be a mouthful of heavenly goodness, with the crispy bread to encase it all.
What's your go-to jaffle?
Hot cacciatore salami, mozzarella, parsley and tomato. I never get sick of this combination. I've been eating it forever.
The ultimate jaffle?
The same as my go-to one. It's the simple things that are often the most satisfying.

Nick Holloway, Nu Nu, Palm Cove, Qld
How well would your signature dish work in a jaffle?
A couple of dishes that would work would be [a variation of the] banana hotcakes, [but with] caramelised banana and coconut-caramel, coconut shaves and coconut sorbet. Or the freshwater crayfish [with] lentil and minted labna, cucumber and curry leaves.
What's your go-to jaffle?
A definite favourite (always made with the Christmas leftovers) would have to be suckling pig with peach or mango chutney (depending on whether we are Christmasing up north or down south), aïoli, rocket and sourdough toast.
The ultimate jaffle?
Summer berries in a brioche with white chocolate and macadamia nut-brittle ice-cream - yum.

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