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.

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.

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.

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.

Gazpacho y Más

Matt Wilkinson & Scott Wasley

Matt Wilkinson & Scott Wasley

Taking the bars of southern Spain as his inspiration, Pope Joan owner-chef Matt Wilkinson is teaming up with Iberian wine importer Scott Wasley in February for a series of Andalusian Sunday sessions in the Melbourne café's garden.

Gazpacho y Más will run every Sunday in February with rustic Spanish food, DJs and an excellent range of Sherry, wine and beer from Wasley's Spanish Acquisition portfolio.

Food-wise, gazpacho will be the main game, with several versions served throughout the afternoon, one of them from a family recipe for summer tomatoes from the Sanchez Romate winery in Spain. There'll also be ajo blanco, the soup made from garlic, bread, almonds and Sherry vinegar, served here with green grapes and deluxe extra-virgin olive oil from Alvaro Palacios' L'Ermita, one of Spain's most famous vineyards. In a savvy move, this is a coeliac-friendly ajo blanco, made with gluten-free bread.

Classic Andalusian dishes will also feature on Pope Joan's outdoor grill. That could mean chorizo from Matt McConnell's Casa Ciuccio and flash-fried fish tails and prawns, plus sides like Valencian-style orange salad and papas aliñas, potatoes served with onions, vinegar and parsley.

Then there's the crema Sevillana, a take on crema Catalana flavoured with Seville oranges, topped with toffee and dispensed from a soft-serve ice-cream machine.

There'll be plenty of Sherry available by the glass, and no shortage of Spanish beers, Sherry-based cocktails and rosado and blanco wines on hand.

All the food at Gazpacho y Más is available à la carte, but the best option might be paying $45 upfront, then settling in to surf the entire menu at leisure and thoroughly enjoy the laid-back Andalusian vibe.

Gazpacho y Más, Pope Joan, 77-79 Nicholson St, East Brunswick, Vic, 4pm-8pm Sundays in February; to book email gazpachoymas@gmail.com.

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

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