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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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.

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.

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.

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.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Pinbone is heading to Hobart

Pinbone, Sydney

Pinbone, Sydney

Frankbone? Pinklin? The official title is actually "Pinbone at Franklin", meaning that, yes, Pinbone, Sydney's favourite culinary young-gun trio, is making its way to Hobart for the summer. Since the 'Bones - chefs Jemma Whiteman and Mike Eggert, and manager Berri Eggert - decamped from their Woollahra digs in winter, they've done pop-ups as far afield as Singapore, but their stay at Franklin looks to be more like a residency, as they hitch their wagon to the Hobart hot-spot for three months. Details are still being worked out, but Mike Eggert says a Sunday takeover is a lock, with Franklin chef David Moyle joining Eggert and Whiteman  "cooking and slinging booze in a much more casual style", while Thursdays, Fridays and Saturdays may see Team Pinbone doing either a "ghetto Chinese restaurant or a small, Sidecar-style wine bar" as an adjunct to regular Franklin operations. The adventure begins in early December. Stay tuned for more details.

Franklin, 30 Argyle St, Hobart, Tas, (03) 6234 3375


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Latest news
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
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