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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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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Lucy Liu, Melbourne

Name chef? Check. Back lane entry? Check. Tricked-up street food menu? Check. Melbourne's newest restaurant Lucy Liu nailed the modern-dining trifecta before serving its first Tsingtao or crisp pork bun.

Punters will be able to experience it for themselves this Friday when executive chef and part-owner Michael Lambie (The Smith) opens his pan-Asian city diner for business in the space once occupied by Philippe Mouchel's PM24.

The venue is a stark contrast to the former tenant's whitewashed bistro style. Architects March Studio have gutted the building and created a warm, inviting space lined with Tasmanian oak and flashes of red neon lighting.

But the biggest change is the entry, switched from Russell Street to the back door on Oliver Lane. This puts Lucy Liu next door to Coda and just around the corner from Chin Chin on Flinders Lane. "We want a back-lane entry that's a bit sleazy," says Lambie. "We want people to be surprised as they walk in. First, they'll be hit by the aromas as they go up the hall and then they'll see this amazing, buzzing space."

The low-lit hall opens to a bar with bar stools lining an open kitchen, and there's room for 140 at high benches, laminex tables, big communal tables with lazy Susans and booth seating, plus there's a private room.

"This isn't fine dining," says Lambie. "We're taking inspiration from China, Korea, Japan, Thailand and Vietnam and we're serving our food fast." Better still, they take bookings.

Lucy Liu, 23 Oliver Ln, Melbourne, Vic, (03) 9639 5777.

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


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