Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Pea and ham soup

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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.

Marion Wine Bar, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Marion Wine Bar, Melbourne.

Sea urchin sits on a squid-ink cracker with finger lime and tiny discs of pickled cucumber. Ribbons of ox tongue and mortadella are sprinkled with shaved horseradish and a handful of purple chive flowers. Mussels, out of their shells, are hidden under a dark red pile of fiery 'nduja "crumbs". Andrew McConnell's latest venture, a wine bar called Marion, nails the bar-food brief confidently and emphatically.

Head chef Allan Eccles produces the kind of sharp, interesting and clean-flavoured dishes - a casarecce with zucchini flowers, grilled rock flathead, a porterhouse (from McConnell's new butcher shop, Meatsmith), house-smoked duck leg - that seem bound to make Marion an instant landmark.

The feel of the room is sophisticated but relaxed, blending concrete floors and whitewashed bricks from the building's light-industrial past with luxurious detailing - copper, marble, a very comfortable leather banquette - and a backdrop of floor-to-ceiling black metal wine racks.

Marion has its own 14-page wine list of buff-friendly labels that run the gamut from classic small-producer Chablis to funky, crunchy orange wines, but also has access to the cellar at next-door neighbour Cutler & Co. The length of the full list can be a little daunting, but with the calm Andrew Joy (formerly of Cumulus Up) directing the service charge, it all becomes very easy very quickly.

It's early days but Marion already feels like a Melbourne classic.

Marion Wine Bar, 51-53 Gertrude St, Fitzroy, Vic, (03) 9419 6262. Open Tue-Fri 5pm-11pm, Sat-Sun 8am-11pm.

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