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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Fast autumn dinners

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

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Estelle Bistro, Melbourne

Estelle Bistro, Melbourne

Estelle Bistro, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Estelle Bistro, Melbourne.

The most immediately eye-catching aspect of Northcote's Estelle Bar & Kitchen, the pink, black and white wall tiles that gave the place a 1950s suburban bathroom vibe, are no more. They've been swept away as the first part of owner-chef Scott Pickett's two-step plan for High Street, replaced by an earthier, more dramatic palette of timber, exposed brick, shiny copper and massed indoor plants that fill the light well leading to the smart (and similarly leafy) courtyard dining area. It's a handsome fit-out, one that suits the new name, Estelle Bistro, and the new direction. Estelle Bistro is a more flexible, user-friendly entity now with a menu that includes several varieties of good oysters, excellent bar snacks (chicken livers with muscatels and Sherry), quality steak and fish, and a charcuterie menu that includes a particularly spicy 'nduja. Dishes, including a fine wagyu tartare with nettles and chips, and an octopus artfully plated with splodges of taramasalata and squid ink, are classic Pickett and, in the bistro spirit, stay the right side of being overworked. The wine list, well priced and focused, offers around 20 wines by the glass, a smart move for a place positioning itself as a flexible local hangout. Part two of the plan, Estelle by Scott Pickett (ESP), a more experimental, upmarket dining concept right next door to Estelle Bistro, is expected to open in April.

Estelle Bistro, 243 High St, Northcote, Vic, (03) 9489 4609.

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