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.

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.

Fast autumn dinners

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

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.

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.

What to order at Long Chim, Perth

David Thompson's new Australian restaurant opens next week in Perth. Here's what's cooking.

The staff at Long Chim aren't kidding when they say the Chiang Mai-style larp is hot. It might just be minced chicken, dried chilli and white and black pepper, but it'll take your breath away. Literally. It's typical of the uncompromising approach David Thompson takes to Thai cookery, and one of the early stand-outs on the opening menu at Long Chim, the Sydney-born chef's first Australian restaurant in 20 years, and one of the most talked about openings of the year.

While we'll have to wait till January for the restaurant to launch its full menu, there's more than enough on offer now for Thai food fanciers to get excited about. Take the sai krok, a fermented pork and rice sausage from the Isaan region in Thailand's north-east. Sour and porky in equal measures, it's the stuff Siamese beer-snacking dreams are made of. Elsewhere on the canapé selection, betel leaf parcels filled with house-dried prawns, ginger and toasted coconut equals Australia's new miang kham to beat, while skewers of beef flavoured with cumin are suggestive of the treats we can expect once the grill due to open in the courtyard before year's end really fires up.

Green chicken curry might seem a pedestrian offering, but Thompson's version is anything but generic. Loaded with galangal, green scud chillies and pea and apple eggplants, it's also anything but subtle: approach with caution. The red prawn curry makes for a less eye-watering introduction to the carte, while a deeply flavoured pork and minced prawn soup proves there's more to Long Chim than just explosive amounts of chilli.

Veteran bar manager James Connolly oversees a menu of refreshing, spice-friendly cocktails like the Sapporat Sazerac and Or Tor Kor Mule #2, a Moscow Mule fragrant with kaffir lime. Wine-wise, Nahm general manager Greg Plowes (a winner of GT's Sommelier of the Year award) has put together a tidy list rich in delicious whites and light-bodied reds. Package all this in a hip, urban basement setting and you're looking at the makings of a very fun, very loud and very good time. Remember, remember the first of December: the fireworks are coming.

Long Chim, basement, State Buildings, cnr St Georges Tce & Barrack St, Perth, WA

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