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.

Monster, Canberra

Monster, Canberra

Monster, Canberra

One of the most hotly anticipated restaurants in Canberra finally offers its full menu today. Monster, the lobby restaurant at Hotel Hotel in Acton, has been serving breakfast and bits and pieces from its bar menu since Christmas but, after a couple of delays, Sean McConnell and his team are now stepping up to the plate for real. The chef, who is best known in Canberra for his work at Mocan & Green Grout, is the younger brother of noted Melbourne chefs Andrew (Cutler & Co , Cumulus Inc) and Matt McConnell (Bar Lourinhã, Casa Ciuccio), and it's tempting to try to discern a family likeness in his menu of shared plates.

Certainly the all-day menu wouldn't be out of place in Fitzroy or on Flinders Lane, running from Barcelona-style "bikini" tostadas of jamón and Manchego at breakfast to the likes of pulled lamb shoulder with pomegranate, pistachio, vine leaves and yoghurt, and buns stuffed with slow-cooked pork neck and kimchi after noon. McConnell likes to support local producers, and they're here in force, whether it's Boxgum Grazing beef served raw, Lebanese-style with pickles and flatbread, or Murray cod from Goulburn teamed with sea lettuce, celery and dashi.

Other bold ideas include yabby jaffles with crème fraîche and horseradish, and celeriac baked in salt, served with local black truffle and Jersey milk curd - both options well suited to putting the eclectic but nicely edited wine list through its paces. And should the thought of Canberra winter in June prove frightening, there's always the prospect of crema Catalana with spiced quince to cuddle up to at the end of the meal.

Monster, Hotel Hotel, New Acton Nishi, 25 Edinburgh Ave, Canberra, (02) 6287 6287.

MORE CANBERRA

Want more tips on where to eat, drink, stay and play in Canberra? Check out our travel guide.

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