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.

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.

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.

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.

Restaurants serving breakfast

Ladro, Greville

Ladro, Greville

Are restaurants challenging cafés for breakfast supremacy?

Traditionally speaking, restaurant chefs aren't thrilled by the notion of cooking breakfast only hours after scrubbing down from dinner (and let's not even mention prepping for lunch). So it was that the Yellow team, says chef Brent Savage, was "not particularly enthusiastic" when he first floated the idea of doing a morning menu at the Potts Point, Sydney, bistro. And yet it's been a big hit (with diners, at least), the unusual likes of the liquorice bread and the poached eggs in onion broth gaining a fast following.

Yellow is just one of a raft of restaurants edging into the turf more typically held by cafés. In Melbourne, the Greville Street branch of Prahran's Ladro now offers a breakfast pizza topped with buffalo mozzarella, egg, speck, cherry tomatoes and basil, along with wood-fired eggs and Nutella-filled "breakfast bombs". Sydney, ever the breakfast-obsessive city, has a clutch of new early-morning options. Chief among them is the brunch menu at Woollahra newcomer Pinbone. It only runs Sundays, but what it lacks in frequency it more than makes up for in scope, tripping lightly from possibly the city's best fruit salad to excellent croques of both genders, a badass steak sandwich and coffee that puts many a specialist espresso bar to shame. Midweek, look to Alpha. The CBD Hellenic heroes also do a fruit salad worth writing home about (watermelon, strawberry and pomegranate), but the killer app here is the baked eggs with eggplant, peppers and tomato. That and the opportunity to order rice pudding (in the form of rizogalo) for brekky. Boom!

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