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.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

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

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.

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.

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.

Oakridge Winery, Coldstream, Vic

Our restaurant critics' picks of the latest and best eats around the country right now: Oakridge Winery, Coldstream, Vic.

The view from Oakridge Winery's restaurant and cellar door has always been classic Yarra Valley - vines in the foreground, mountains as a backdrop, rolling green hills and big, big skies - but with chef Matt Stone (Greenhouse, Brothl) and his partner/sous-chef Jo Barrett (Tivoli Road Bakery) now in the kitchen, the food on the plate is just as expressive of the location. Take the XO sauce that's served with crumbed and fried fingers of braised pork cheek: in lieu of scallops and shrimp, Stone makes his XO with local trout that he cures, smokes and dehydrates. It's a similar approach with his custard made with local eggs and whey from Yarra Valley Dairy and teamed with peas, broad beans and juice from the pea pods that have all been picked from the garden. Or the dry-aged beef sourced from a farm 15 minutes from the estate that's served with local oyster mushrooms cooked in beef fat, dressed with an onion oil made with spring onion tops from the garden. One of the best dishes on the menu is seared kangaroo loin served with a Thai-style salad, salted cucumbers and a hot and sour sauce, and while the roo itself comes from beyond the valley, it's the exception rather than the rule. The wine list is estate-only so restaurant manager Camm Whiteoak (ex-Attica) can point out the specific vines that yielded the shiraz you're drinking. The best thing about the new approach is that there's no straining for effect. Stone's food looks pretty without being overworked, the ingredients present for flavour as much as provenance. Factor in the view and relaxed service and Oakridge is a Yarra Valley must-do.

Oakridge Winery, 864 Maroondah Hwy, Coldstream, Vic, (03) 9738 9900. Open daily 11.30-5pm.

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