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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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.

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.

Africola, Adelaide

Duncan Welgemoed and James Brown

Duncan Welgemoed and James Brown

Smoke, flame and ash from a fire pit will inform the modern South African-themed menu at Adelaide newcomer Africola. Chef Duncan Welgemoed has drawn on his heritage to create "a serious eating house and shebeen", while his business partner, radical designer James Brown of graphic design studio Mash, has conjured a bold look embracing an informal party vibe.

Welgemoed (who also runs Bistro Dom) has embraced cherished South African favourites cooked by his chef father and mother, as well as culinary influences from South Africa's myriad cultures: Portuguese, Indian, Malaysian, Dutch and several African tribes. "This is food I have cooked my entire life for my family," Welgemoed says. "To do this in a restaurant is something I've been yearning for."

The large fire pit in Africola's kitchen will produce everything from boerewors, the spiral sausage, and potjie to spiced, spit-roasted kid basted in goat's milk. However, Welgemoed is tipping the peri peri chicken, a Johannesburg signature, to be the most popular item thanks to a potent chilli sauce he calls Mpumalanga fire, a Welgemoed family recipe.

The list of South African and artisan South Australian wines is rounded out by Africola's own draft beer called Mafuta. "We're running with a vibe that turned into a concept that's not a rehash," says Welgemoed enthusiastically. "It's going to be out there." Hear hear.

Africola, 4 East Tce, Adelaide, SA, 08 8223 3885.


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