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.

Fast autumn dinners

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

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

121BC Hong Kong

Hong Kong is an amazing, dynamic city, says Andrew Cibej. The only thing that's missing? "A natural Italian wine scene." It may not surprise you to learn that Cibej (pictured above left with sommelier Giorgio De Maria), the proprietor of Sydney restaurants Vini and Berta and Surry Hills wine bar 121BC, and a backer of Chippendale's Ester, plans to do something about it. He's bringing a touch of the Vini magic to Hong Kong with an offshoot of 121BC.

But don't expect these twins to be identical. "121BC meets Vini" is how he describes the wine bar-trattoria hybrid he has planned for the food-and-wine-centric Soho district. The space? Designed by Sydney architect Anthony Gill (who also did the Vini, Berta and 121BC fit-outs), it'll be slightly bigger than the original, seating 45 to 50 people. The food? Simple, share-friendly Italian plates by former Vini head chef Dan Johnston. And the wine? "All directly imported, curated by one Giorgio De Maria [a GT Sommelier of the Year awardee for his work at 121BC], with services facilitated by ex-Vini sommelier Simone Sammuri." 121BC Hong Kong is slated to open in late August, and, if its siblings are anything to go by, it's great news for the more adventurous drinkers of the protectorate. 121BC, 42-44 Peel St, Soho, Central, Hong Kong.

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