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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Shannon Bennett’s Piggery Café and Burnham Bakery

Burgers and snags, salads, bread fresh from the oven, Coopers Pale on tap - Shannon Bennett's café-bakery in Victoria's Dandenong Ranges couldn't be more different from his flagship fine-diner, Vue de Monde. And that's just how he likes it.

"I want it to be the sort of place I'd go to on my day off," he says, wreathed in the smoke pouring from a 44-gallon drum barbecue outside The Piggery Café.

"It has to be a place to relax. Just wait until the brewery opens next door and the barefoot-bowling green is ready to go. That's my kind of relaxation."

The Piggery Café (it's in the property's restored stables and piggery) and adjoining Burnham Bakery are the first businesses to open as part of a grand plan for the 23-hectare Burnham Beeches property. Next up are a steakhouse and micro-brewery (in partnership with Tasmania's Moo Brew) and then Bennett and business partner Adam Garrison will turn the property's striking but neglected Art Deco mansion into a luxury hotel replete with a restaurant, spa, cinema and rooftop croquet lawn.

The Piggery is already attracting a crowd, with queues on weekends lining up for Blackmore wagyu burgers, croque-madames and Greenvale Farm BLTs, all served on white enamel plates, alongside a show-stopping lobster roll and an excellent merguez sausage hot dog in brioche with onions and house-made pickles.

There's also whole fish, barbecued to order, and house-made chips. Most of the vegetables used in The Piggery are grown on the property.

It's a relaxing place. From the well-heated communal tables outside by the bowling green, patrons have a lovely view up the hill to Bennett's 500-tree truffière, extensive fruit and vegetable gardens and the emu paddock (for the eggs).

Grab a loaf of sourdough and some pastries from baker Tim Beylie, give Bennett's trainee truffle dog MJ a scratch behind the ears on the way out and, you'll feel like you've really made a day of it.

The Piggery Café and Burnham Bakery, 1 Sherbrooke Rd, Sherbrooke, Vic, (03) 9021 2100

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