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.

What Dan Hunter did next

The outgoing Royal Mail Hotel chef speaks to GT's Michael Harden about the eatery he's about to open and why he left Australia's highest-profile regional restaurant.

"Creatively, I just want to be in charge," explains Dan Hunter of his newest venture. "I don't want to have to be considering external factors that don't necessarily help the operation, or always having to consider what someone else thinks. This is about running something that's a true reflection of my ambition and personality."

Hunter, the Australian-born, Mugaritz-trained chef who brought international acclaim to regional Victoria's Royal Mail Hotel, is talking about Brae, formerly Sunnybrae, the restaurant and cooking school run for decades by paddock-to-plate pioneer George Biron.

While working for someone else was partly the reason for change, it was also about having to accommodate three different outlets - plus regular functions - at the Royal Mail. "I really wanted to put all that effort into just one outlet," he says.

Hunter had been looking for his own place for a couple of years, but with some fairly specific requirements - room for vegetable gardens and to build accommodation, and somewhere that wasn't more than 90 minutes from Melbourne ("this is a touch over that, but it's pretty close"). When he heard that Biron was looking to sell Sunnybrae, everything fell into place.

"The garden was really important," Hunter says. "The beauty of this property is that they've treated [the land] organically for 25 years, so we can open and be operating with a garden straightaway."

That means by the end of the year, after the house is given a major renovation. "Something a little more contemporary," he says, courtesy of business partners the McCorkell Brown Group in collaboration with Six Degrees architect James Legge. Purpose-built accommodation is on the cards, but will not be part of the package until the end of 2014.

Until the accommodation becomes available, Hunter says the opening hours will be as much about lunch (Friday to Monday) as dinner (Thursday to Sunday). The food at those meals will, he says, be "stylistically similar" to what he cooked at the Royal Mail. "I'll be focusing as much on produce and product as technique, as always, and just extending a little bit."

He says he doesn't intend to go backwards creatively or offer a simplified version of the cooking for which he's become known "just because it's too hard. I think there's an opportunity in Australia to have the highest quality dining experience in a regional area, to have a regionally focused, but internationally recognised restaurant".

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