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.

Icebergs Sunday brunch

Icebergs, Sydney

Icebergs, Sydney

Bondi landmark Icebergs is the latest Sydney restaurant to join the Sunday brunch bonanza. From 26 October it'll offer a three-course prix fixe menu from 10 till midday, offering sunny, Italian-accented food fit for the Fitbit crowd.

"After we opened the Terrace Café it reassured me that it was time to introduce another layer to Icebergs," says owner Maurice Terzini. "We get that beautiful morning sun and I was really just enjoying it on my own. It was time to share it."

In Italy breakfast might simply be a cigarette and an espresso taken standing up, so we're pleased to hear the inspiration for the food is a bit more Bondi than Bologna. Expect the likes of pastries and Iggy's bread with Pepe Saya butter, whipped ricotta with organic blood orange, rhubarb, strawberries and fresh honeycomb, and, on the more substantial side of the spectrum, a choice of hot-smoked ocean trout with beets, roe and crème fraîche, frittata with goat's curd, porcini and crisp kale, and the grilled piadina with organic egg, asparagus, mint and lemon.

Pair all that with your choice of tea and coffee, all-you-can-drink Prosecco, or the rock-star option of Champagne and oscietra caviar and you've got a breakfast (or brunch, even) of champions.

But wait, there's more. Terzini has also announced the addition of a full-moon crab party to Icebergs' warmer-weather agenda. The first one, on Wednesday 8 October, is a prix fixe dinner of Saikou salmon with marinated spanner crab and mojama followed by grilled asparagus with steamed crab and caviar jazzed up with a Meyer lemon dressing, and whole Queensland spanner crab with a tomato, fennel and chilli ragù. And for dessert? No actual crabmeat per se, but rather an acronym: Cannoli, Ricotta And Blood orange. Boom tish.

Icebergs Sunday Brunch menu commences Sunday 26 October; $55 per person for three courses with tea and coffee, $75 per person for three courses with "bottomless" Prosecco and $90 per person for three courses with Champagne and caviar. The full-moon crab party is Wednesday 8 October; $120 per person for four courses, $170 with matching wines. Icebergs, 1 Notts Ave, Bondi, NSW, (02) 9365 9000, idrb.com

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

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