Healthy Eating

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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

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.

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.

Brisbane's best cafés

First Pour

First Pour

Brisbane is embracing the cult of espresso like never before. Here are some of our favourite places in town to grab a coffee.

Brisbane is embracing the cult of espresso like never before. Coffee can certainly be a quasi-spiritual experience with a pilgrimage to pared-back Reverends Fine Coffee (372 Brunswick St, Fortitude Valley). There's equal devotion shown at The Rogue Rennard (106a Latrobe Tce, Paddington, 0434 720 106), which also provides tasty snacks and cool company.

At BlackStar (44 Thomas St, West End, 07 3217 2323) more dark arts are astir. Try one of their three varieties of hand-bottled, cold-pressed coffee to slake a thirst on a sultry day. Campos (11 Wandoo St, Fortitude Valley, 07 3252 3612) has outlets around town but its original laneway is still the business, complete with cupping room. 

At Dandelion & Driftwood (1/45 Gerler Rd, Hendra, 07 3868 4559), old-style staff deliver new-fangled caffeine complete with tasting notes. Bunker (21 Railway Tce, Milton, 0422 124 767) is a leafy hole-in-the-wall that refreshes the parched, and Melbourne offshoot Veneziano has First Pour (369 Montague Rd, West End, 07 3846 0011), bringing in different single-origin micro-lots each week for your brewing pleasure.

Brother Espresso's Fifth Battery Café and Roastery (23 Warry St, Fortitude Valley, 07 3852 5356) grinds its stuff in a funked-up Nissen hut, while veteran Gunshop Café (53 Mollison St, West End, 07 3844 2241) provides delicious boom for buck. Expect an even more eclectic mix at Southside Tea Room (639 Wynnum Rd, Morningside, 07 3899 5859), courtesy of Patience Hodgson and John Patterson of local band The Grates.

The Low Road Café (25 Eildon Rd, Windsor, 07 3161 4127) also comes with a side of cool, plus veg-friendly options. Head to Sourced Grocer (11 Florence St, Teneriffe, 07 3852 6734) to refuel on caffeine while stocking the larder.

Don't miss

Also well worth a visit are stayers Anouk (212 Given Tce, Paddington, 07 3367 8663) and the bohemian Flamingo (5 Winn St, Fortitude Valley, 07 3252 7557) and newcomer Kettle and Tin (215 Given Tce, Paddington, 07 3369 3778). Got a croissant-craving? Try Chouquette (1/19 Barker St, New Farm, 07 3358 6336), still the best French pâtisserie-café in town. 

Don't miss

Also well worth a visit are stayers Anouk (212 Given Tce, Paddington, 07 3367 8663) and the bohemian Flamingo (5 Winn St, Fortitude Valley, 07 3252 7557) and newcomer Kettle and Tin (215 Given Tce, Paddington, 07 3369 3778). Got a croissant-craving? Try Chouquette (1/19 Barker St, New Farm, 07 3358 6336), still the best French pâtisserie-café in town. 

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