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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Henrietta's Chicken Shop & Bar Pop-Up

 Stuart Brookshaw and Ruth Giffney

Stuart Brookshaw and Ruth Giffney

The seasonal-regional mantra commonly heard in restaurant kitchens now seems to apply equally to pop-ups, several of which are sprouting in regional Victoria this summer. One of these, opening in Queenscliff on December 19 and running until Easter, is Henrietta's Chicken Shop & Bar. Owned by husband and wife team Stuart Brookshaw and Ruth Giffney (both formerly of Albert Street Food & Wine), chef Daniel Morgan (previously at The Fat Duck) and restaurateur Tim Hocks, Henrietta's will be operating from the verandah of Queenscliff's Esplanade Hotel, which, according to Brookshaw, is "untouched, original and has the best view in town".

Henrietta's main focus is coal-roasted chicken - brined and dry-rubbed free-range birds cooked over chemical-free charcoal - but the menu also runs to the currently obligatory deep-fried buttermilk chicken, and the likes of lobster or salt and pepper calamari rolls, crinkle-cut chips, sweetcorn, pickles and a range of salads.

There are also jugs of cocktails, alcoholic slushies, homemade lemonade and a straightforward list of wine, with everything on it available by the glass and bottle.

The Henrietta's pop-up is also a preview of sorts. The team plan to open a permanent Henrietta's in Melbourne by the middle of 2015 that will have a similar offering to the pop-up, but will also head off the usual charcoal-chicken path.

"Our core range of chicken is Bannockburn free-range but in the permanent shop we'll have a changing roster of rare-breed and heirloom chicken available as a special," says Brookshaw. "There's an increasing range of options in Australia for us to do this and it's a good way to show people how regionality is reflected in the flavour of the chicken."

Henrietta's will not be abandoning its pop-up roots when it settles down in the city - an alpine version is due to open at Mount Hotham during the ski season. Seasonal and regional indeed.

Henrietta's Chicken Shop & Bar, Esplanade Hotel, 2 Gellibrand St, Queenscliff, Vic


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