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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.

Coogee Pavilion rooftop to open this month

Jordan Toft

Jordan Toft

Jordan Toft, the Australian chef who made a name for himself at The Eveleigh in Los Angeles, makes his proper Sydney début on the rooftop at Merivale's Coogee Pavilion, which opens later this month.

Toft, who moved back to Australia this year, has been doing the hard yards in the venue's ground floor dining room alongside head chef Zac Sykes, but will now get to showcase an eastern Mediterranean-inspired menu in a kitchen of his own.

Where downstairs is more of a straight all-day eating area, the rooftop will be tailored to the drinking crowd, with four indoor and outdoor bars serving a list of summer-friendly drinks designed by Merivale's group bar manager Paul Mant. The food, Toft says, is designed to be quick, full of flavour and to "pair really well with the vibe and the cocktails".

The idea is that everything can be ordered as a snack or as part of a larger mezze experience. Most of the dishes - take, for example, charred octopus tentacle with dried harissa, haloumi wrapped in vine leaves, and whole baby squid dressed in an ink vinaigrette - will come off the custom-built charcoal grill, accompanied by toum, the Lebanese garlic sauce, and the option of sides such as washed onion with sumac and charred long red chillies, and cracked young cucumbers marinated in garlic, hot mint oil and whey.

"What does everyone want when they have a few drinks? They want a bit of a kebab," Toft says, "so it's our take on that."

The ground level has been packing in the crowds since opening in July, serving an average of 4000 guests every weekend.

The rooftop is the second of the venue's three dining spaces to open - the third, slated to be "a more focused restaurant, extremely driven by produce and the origin of that produce, with a really simplistic flair on the plate", opens next year.

Coogee Pavilion, 169 Dolphin St, Coogee, NSW, (02) 9240 3000

Looking for more Sydney dining options? Check out our list of the best restaurants in Sydney.

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