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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There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.


Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

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?
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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