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.

Mamasan Kitchen & Bar, Broadbeach

Our restaurant critics' picks of the latest and best eats around the country right now: Mamasan Kitchen & Bar, Broadbeach.

Fast-paced Asian fusion from a kitchen with sharp skills and keen attention to detail? Step right up. This expensively kitted out and dramatically lit Broadbeach newcomer feels remarkably established, with plenty of timber and polished concrete, and surprisingly few clichés. Sure, there's a portrait of Mamasan watching over diners, and, when we visit, a communal table with tanned GC glamazons hoovering Veuve, but in general, wielding a set of chopsticks here is a pleasant, grown-up experience. The menu suggests letting Mama choose, and it's sound advice. A selection of five plates for $65 (seven for $85) kicks off with a chunkily diced and beautifully spiced Byron Bay pork san choy bau, chased by four lightly steamed Hervey Bay scallops crowned with a mix of black sesame mayo and chilli. A heaped plate of panko-crumbed squid scores more mayo, this time alongside, and is amped up with Sriracha, while a punchy fresh green papaya salad is studded with fat Mooloolaba prawns. The standout, though, is a slab of slow-braised wagyu with peanuts and daikon in a rich red curry sauce served with sticky rice and greens. The pan-Asian wheel isn't being reinvented here, but it's being spun well. Add a nicely judged, spice-friendly drinks list and it's good times on the Goldie.

Mamasan Kitchen & Bar, Oracle Blvd, Broadbeach, Qld, (07) 5527 5700

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