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.

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.

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.

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.

Analiese Gregory pops up in Morocco

Analiese Gregory isn't one to shy away from a challenge. After stepping away from running the Quay kitchen in Sydney under Peter Gilmore, the talented young chef spent a large chunk of last year in Laguiole, cooking at revered three-star restaurant Bras. But while the word on the street is that she plans to come back to Australia to open a restaurant of her own, it seems her time in the wilds of the Aubrac has given her a taste for adventure, landing her this month in Morocco, where she'll run a pop-up.

"I received an offer to do a pop-up/chef residency in Fes for two months," she says. "Naturally, being a completely impractical, impulsive person, I jumped at the chance."

The pop-up will run from Numero 7, a 38-seater in the middle of the Fes medina, until the end of October.

The set dinner menu will be well and truly market-driven. "There are no wholesalers and no one delivers over here," Gregory says, "and I have to learn Arabic to communicate with the suppliers." The menu will change daily and Gregory has already been playing with the likes of sardines with lemon verbena, cucumber and preserved lemon, roasted pigeon with amlou (the Moroccan sauce of almond and argan oil), barley and purslane, and fig-leaf custard with fresh figs and milk and honey granita.

"The market is amazing," she says. "Choice is limited but it's a chef's dream in terms of learning about and using products that aren't available in Australia or Europe. I just went and bought fresh absinthe from the herb guy; there's a honey souk where they go out and gather from the wild 40 different types of honey. I can buy a camel leg for about five dollars, and when I asked where to get pigeon they led me to a large birdcage filled with living pigeons.

"It's hyper-seasonal, so menu planning is almost a write-off," she says, "One day there will be figs, the next prickly pears, the next plums. I generally have to buy whole animals from the butchers. Rubbish gets taken away by donkey. Everything is beautiful and overwhelming at the same time."

Analiese Gregory's residency at Numero 7 runs until 30 October, 7 Zkak Rouan, 30200 Fes Medina, Morocco. Reservations can be made by phone at +212 (0) 535 638924, or email at reservationsat7@gmail.com,and walk-ins are also welcome.

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