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.

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.

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.

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.

Co-owner leaves Esquire, Brisbane

Ryan Squires

Ryan Squires

The owners of Brisbane's top-rated restaurant, Esquire, have parted ways. Chef Ryan Squires described the dissolution of his three-year business partnership with Cameron Murchison in the fine-diner as amicable but unavoidable, saying both had developed different visions for the riverside venue.

"It had to be done. Esquire is a motivated restaurant. We're trying to be progressive and that doesn't suit all," Squires says.

Murchison said he was proud of what Esquire had achieved in its first three years but wanted the restaurant to be "a bit more commercial" and to appeal to the "bread and butter" corporate market. Squires says the plan now is to continue with business as usual at Esquire for the next year but to add a bar in the courtyard area at the front of the restaurant.

"We've got first rights to this area and the owner wants to activate the space. I may do this with a friend in Sydney - we're talking about it," he says.

Pending engineering and architect reports, the restaurant might then transfer to a new space beneath its current site, which would be closer to the river, he said "Esquire might move to smaller premises - and seat 30 people rather than 60. It might become more Esq (the restaurant's more casual side) and less Esquire. I am waiting for engineering results and to see if my Sydney friend will be involved."
Meanwhile, Murchison has secured a site in the western suburbs at Rosalie Village.

"The concept is still evolving. The split has only just become official. It doesn't have a name or a chef yet."

Murchison hopes the modern Australian bistro would open in three to four months. "It won't be too fancy or fine dining, but it won't be too casual either, and there'll be a bar element," he says.

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