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.

Fast autumn dinners

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

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Royal Mail gets a revamp

A year after taking the reins at Dunkeld's Royal Mail Hotel following the departure of Dan Hunter (who now runs Brae), chef Robin Wickens is putting his stamp on the look and feel of the restaurant.

The new red-gum bar includes a temperature-controlled wine display wall showcasing a selection of the 26,000 bottles stored in the Mail's mighty cellar.

The bar also comes with a new bar menu. "I'm working on some bar snacks to create a bridge between the pub and the dining room," says Wickens. "We won't be as old-school as a bowl of chips, but we might have vegie crisps from the garden, marinated local olives or charcuterie and cheese."

Under the guidance of Wickens and restaurant general manager Scott Horn, the restaurant and bistro areas have been given a refresh, merging into a single dining space. The rejigged room also brings a more flexible approach than the dégustation-only style of the Royal Mail's recent past, and now there's the option to dine à la carte alongside the offer of five- and eight-course tasting menus.

"It's always been quite a formal dining room, but now guests can just come for a drink and something small, or go for the full tasting menu," says Horn. "We get a lot of solo travellers coming through midweek who might prefer to sit at a bar for their light meal; this gives them the option. More than anything, our new bar is a great place to sit and admire the wine collection."

Given that the Royal Mail's cellar is the largest known private collection in the southern hemisphere, the admiration could take some time.

Royal Mail Hotel, 98 Parker St, Dunkeld, Vic, (03) 5577 2241.

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