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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The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

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.

Lady Carolina, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Lady Carolina, Melbourne.

Followers of chef Paul Wilson will know the big man is fond of big flavours but also capable of bringing admirable levels of finesse and balance to the table. Take the "naked" guacamole at his latest venture (as creative director), Lady Carolina, a Latin kitchen and bar in East Brunswick. One of five versions of guacamole on the list (others contain everything from chorizo to goji berries), the entry-level version provides texture and flavour with just the right amount of acid and a beautifully judged underlying hum of chilli heat. Teamed with light and nicely splintery nixtamal corn chips, it's a good way to get into the relaxed Lady Carolina spirit, especially if you've decided to give the pisco cocktail list a nudge - perhaps the signature Inca Punch, a blend of pisco, lime, pineapple, chicha morada syrup and soda served in a cacao pod (pictured). There's good ceviche, too - classic Lima style, with discs of sweet potato, white corn and onion in the mix - and tacos that arrive on colourfully painted bamboo holders in meat and vego versions (a kale taco was underwhelming; the pork belly was much more sprightly). Also good is a jerk-spiced chicken, nicely juicy with signature Wilson spicing that lets you feel the heat without being overwhelmed by it. The room, with its timber floors, high ceilings, strings of lights and indoor plants, is raucously noisy but the din suits the fun-time Cuba-meets-Peru-meets-Mexico mood and the sharp authenticity of the flavours.


Lady Carolina, 175-177 Lygon St, Brunswick East, Vic. Open Tue-Thu 6pm-late, Fri-Sun noon-4.30pm, 5.45pm-late.

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