Healthy Eating

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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Pea and ham soup

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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.

Business class: Melanie Grant

Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.

Jardin Tan, Royal Botanic Gardens

Head chef Mike Reid

Head chef Mike Reid

Shannon Bennett turns his focus to joggers and young families as the first stage of his French-Vietnamese eatery, Jardin Tan, opens today in the former Observatory Café in Melbourne's Royal Botanic Gardens.

The restaurant will eventually be a sprawling 350-seat monument to sustainable food but in the meantime visitors to the gardens can get a taste of what's to come from a small kiosk at the front.

Head chef Mike Reid (former executive chef at London's Gaucho) will spruce up bánh mi and pho with his classic French kitchen skills and a liberal dose of Blackmore wagyu and Greenvale pork. Reid's kiosk menu is perfect picnic fodder, with a big range of rice paper rolls and French pastries, Five Senses coffee, cold-pressed juices, liquor-laced milkshakes, beer and wine. Orange and star anise-infused coffee with Viet-style condensed milk is also available.

Waiters from Jardin Tan will also ride retro bicycles with trailers around the Tan jogging circuit, selling picnic staples from their bikes with a smartphone app available to track the mobile kiosks via GPS.

But the real action starts in a few weeks when Jardin Tan opens its indoor-outdoor space. The bones of the original cafeteria remain, but recycled timber, new decking and giant herb planters add warmth. The best tables are under the fig tree out the back, catching the morning sun next to the vegetable garden. The full menu will include gems like crisp bành xèo pancakes with pork and shrimp, plus coconut mussels with lemongrass and chilli. Reid's favourite dish is the Flinders Island lamb ribs with Vietnamese spice rub and chilli caramel. Proteins are his specialty, charred on a giant parrilla grill shipped in from Brazil.

A heaving Ottolenghi-style salad display will feature biodynamic produce from Jardin Tan's kitchen garden and the venue's sister property, Burnham Beeches. As the lunch rush finishes, salads will make way for high tea.

And, as the weather warms up, picnic hampers will be available for the adjacent Moonlight Cinema crowd.

Jardin Tan, Royal Botanic Gardens, Birdwood Ave, South Yarra, Vic, (03) 9691 3888. Open daily from 8am-4pm (later in warmer months).

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