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.

Fast autumn dinners

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

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.

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.

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.

Christian McCabe's new wine bar

Christian McCabe

Christian McCabe

Co-owner of Carlton's Town Mouse and natural-wine fan Christian McCabe is opening a "wine bar with food" on Russell Street in Melbourne's CBD. His partners in the venture, on the site that housed Pizza Napoli for many years, are The Town Mouse chef Dave Verheul and French natural-wine guru Eric Narioo.

Narioo is credited as one of the first people to bring attention to natural wine through his company Les Caves de Pyréne, which was first started in the late 1980s. His focus on sustainably, organically or biodynamically produced wine by artisan producers (he's never dealt in mass-produced wine or wine that's stocked in supermarkets) started with the wine he was distributing to restaurants. He then opened a series of influential wine bars with food in England, Terroirs, Brawn, The Green Man & French Horn and Soif among them.

McCabe, whose wine list at his Carlton restaurant is almost exclusively weighted towards "the style of wine I prefer, from vigneron producers rather than big companies", is excited to be teaming up with Narioo.

"At The Town Mouse, I've been in the role of boss in many ways, so to be going into partnership with someone like Eric is like being mentored," he says.

The as-yet unnamed wine bar (though there will be "no animals or children's books in the name") will have a more casual offering at street level. The upstairs, which will open a couple of months later, will be "more high end".

Dave Verheul will be responsible for the food, which will be "simpler in terms of execution" according to McCabe.

McCabe and Narioo get access to the site in April and are planning a massive overhaul of the interiors. The downstairs wine bar is expected to be up, running and sloshing the natural good stuff (local and imported) by the time spring hits.

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