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.

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.

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.

On the pass: Anthony Nicastro, Julius Pizzeria, Brisbane

How does Julius differ from Beccofino, its parent restaurant, Anthony?
We carry the same ethos here, but there's more of a rustic New York-Melbourne pizzeria feel to the surroundings. At Beccofino there are lots of families, which we love, and Julius is bringing in a whole set of new people. It's such a cool, funky place.

What about your pizza?
Our pizzaioli are childhood friends and they come from Ascoli. The oven is from Naples. It's built to cook Neapolitan pizza, but here we're making more of a northern Italian style of pizza. Northern Italian pizza has a good crust and a good border. Some Neapolitan pizze come out with softer bases because they're cooked quicker. We get a crisp base and a good border because we cook them for a little bit longer. The advantage at Julius is we're using a Stefano Ferrara oven - which is the Rolls Royce of ovens. We also use Le 5 Stagioni flour from Italy, which gives a better result.

How is Italian food in Brisbane changing?
It's getting simpler as we go along. More suppliers are switching on to what chefs want. We grew up eating and cooking chicoria and cime di rapa, and used to make our own ricotta and salted ricotta. My parents are from Sicily and live in Stanthorpe now. They're in their seventies but they still do passata every autumn when the tomatoes are right, and my father still makes his own wine. Each year we get a 250-kilo pig and split it between three families. We make salami and some guanciale and my father makes cotechino. I always take time off to go and do it. It's hard work but it's a great weekend.

Julius Pizzeria, 77 Grey St (cnr Fish La), South Brisbane, Qld, (07) 3844 2655

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