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.

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.

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.

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.

What to eat at Cho Cho San

First it was big-hitting Greek flavours with The Apollo, now the dynamic duo of chef Jonathan Barthelmess and Longrain restaurateur Sam Christie shifts its focus to Japanese cuisine with the opening tonight of their second joint venture in Sydney's Potts Point, Cho Cho San. Barthelmess will divide his time between the two restaurants, while Ester alumnus Nic Wong will be in the kitchen full-time. "He and I just went to Tokyo to put all the finishing touches on the menu and gain some more inspiration," says Barthelmess.

Among the go-to dishes on the opening menu are raw scallops with corn, nori purée and house-cured smoked bonito shaved over the top, the miso-dressed cod hot from the hibachi grill and the yakitori. Barthelmess also singles out the tofu, which is warmed through in a light tomato consommé and seasoned with tamari and tempura crumbs. "It's like our way of doing agedashi tofu but using different flavours to balance it out." He also has a soft spot for the toasted spanner crab buns, and the ginger custard. "I'm liking everything, though," he says, "I don't know where to start."

Loosely modelled along izakaya lines, Cho Cho San is as much about the booze as it is the fun casual eats. "Half the restaurant is a dining bar," says Barthelmess. "We want to create a drinking culture in the restaurant so we've got a massive sake list, a big whisky list, a really good wine list, and we'll be having a lot of fun with the cocktails as well.

"Sam and I wanted to open another restaurant and we both love the Japanese culture," he says. "We spent a bit of time over there over the last year, loved the drinking culture and dining culture, and wanted to do our version of it."

Cho Cho San, 73 Macleay St, Potts Point, NSW, (02) 9331 6601

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

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