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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Fast autumn dinners

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

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

Damien Pignolet is back

Damien Pignolet at Regatta, Rose Bay

Damien Pignolet at Regatta, Rose Bay

Here's a piece of news that the good people of Sydney's leafier eastern suburbs will welcome: the union of one of the neighbourhood's favourite chefs with one of its landmark restaurant sites, as Damien Pignolet steps into the kitchen at Regatta.

The Rose Bay restaurant, once the home of Pier, hasn't hitherto quite set the world on fire with its food, but with Pignolet, a chef best known for his elegant French cooking at Bistro Moncur (which was managed by Regatta's GM, Peter Nield) and Claude's, behind the burners, things could well be on the up. He takes over the kitchen on 1 January.

"You couldn't have a nicer place," Pignolet says. "The owners are really civilised, lovely people, and Peter and I worked so happily together for so many years."

Seafood will remain the principal focus of the menu, but it'll be complemented by steaks (Pignolet's famed sirloin with Café de Paris among them), plenty of salads and seasonal specials. "A game dish in winter," said Pignolet. "And there's nothing wrong with doing a beautiful daube if the weather is appropriate - it's certainly done me well for many years.

"It's a very exciting opportunity, and I just want to produce a good, balanced menu that's accessible and that people will enjoy."

Regatta, 594 New South Head Road, Rose Bay, NSW, (02) 9327 6561


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