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.

Lucky Chan's Laundry & Noodlebar, Perth

Warm up those piggy banks, Perth. Australia's first permanent community-funded restaurant is headed your way.

Daniel Sterpini, Adam Keane, Andrew Bennett and Sasha Verheggen, the directors behind small North Perth bar The Classroom, need your help to open Lucky Chan's Laundry & Noodlebar. They've secured a site on Northbridge's lively William Street and have come up with a theme that pays tribute to the neighbourhood's rich Asian immigrant history. Working towards a January opening, they'll take care of staffing, licensing and all the fiddly stuff. All they need now are some passionate folk not only to invest in their modern Asian restaurant vision, but to help bring it to life. In short, they're after partners who'll make Lucky Chan's their own.

"There's still a whole bunch of people out there who don't think there's a place in Northbridge for them," says Bennett. "We saw a great response from people wanting to be part of the formation and getting up of something, particularly in a hospitality environment."

Although crowd-funding is gaining traction as a business model (see IconPark and its rotating roster of pop-up restaurants), team Lucky Chan's is taking the process a step further by asking the public for both funding and feedback on the sort of venue they'd like to see open. Among the areas for which they'll be seeking counsel: the décor, the contents of the liquor cabinet and the menu. Sure, the guys might have spent time over the past few months sourcing binchotan charcoal and learning the finer points of noodle-making, but that doesn't mean yakitori and tonkotsu ramen will be on the opening-night menu (although we certainly hope so). That decision, like many, will largely be up to pledgers. 

"It's an organic and exciting project," says Bennett. "A lot of the time you start your business with your head in the sand. That's how The Classroom and every other bar I've worked in started. You just don't get that tangible and empirical feedback from punters before you open the door, so there's this real kind of trepidation and hit-and-hope on day one. It's a cool story for Perth and it's a cool story for Northbridge."

Pledges start from $5 and are being accepted until 15 November at the Lucky Chan's website.

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