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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Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

On the pass: Mark Best & Matt Germanchis, Pei Modern Sydney

What sets Pei Sydney apart from Melbourne, gentlemen?
Matt Germanchis: We've focused a lot of the menu on the wood-fired oven. With the extreme heat, you cook certain proteins a lot differently. The prawns are different to what you would get on a grill or a pan - they come out crunchier. Clams as well - they come out a bit smokier with a more interesting flavour.

What have they got in common?
Mark Best: Dishes that are already classics in Melbourne: the casarecce with the chicken dumplings, the doughnuts with blood-orange curd and whey caramel, the anchovy pastries.

Which of the Sydney dishes do you think have a shot at becoming signatures?
MB: The salmon tail roasted with rouille and samphire in the wood-fired oven. People are just going crazy for it. The roast tamarillo with vanilla ice-cream and vanilla powder is amazing, the wood-fired bread with our butter.

What's on the Christmas wish list?
MB: Snow, reindeer. If Santa could perhaps roll back time a little that'd be great.

Who's playing Santa at the Pei Modern Christmas party this year?
MB: I guess we'll find someone fatter than Matt.

Pei Modern, The Four Seasons, 199 George St, Sydney, NSW, (02) 9250 3160

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

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