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.

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.

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.

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.

Fleet, Brunswick Heads

Heading to Byron Bay for the Easter break? Pack your drinking shoes, because the Northern Rivers now has a killer new wine bar, and there's some pretty excellent snackage to boot. Astrid McCormack and Josh Lewis, formerly co-owner/manager and sous-chef respectively at Loam, the now-defunct Bellarine Peninsula eatery that was named GT's Regional Restaurant of the Year in 2012, have opened Fleet in Brunswick Heads just in time for the long weekend.

McCormack's interest in wine was no small part of the appeal at Loam, and so it is at Fleet. The tiny shopfront offers a tight but interesting list of 18 wines ("with a couple of magnums"), most of them available by the glass, plus six beers, a couple of ciders and a clutch of cocktails. Sustainably produced Australian wine is the focus, with a handful of internationals thrown in for good measure, so South Australian and Victorian rising stars such as Ruggabellus, Luke Lambert and Patrick Sullivan will be on pour alongside Campania's Cantina Giardino and South African winery Lammershoek. "The goal is to sort out a takeaway licence so our guests are able to buy the wines they drink in-house as well," says McCormack.

The food more than keeps pace in terms of interest. Lewis is a Vue de Monde alumnus of some years' standing, and his opening menu has plenty of edge and pulls no punches for the regional audience, whether it's a veal "schnitty sanga" amped up with sweetbreads, or the lamb breast with Brussels sprouts and cheese rind. The oysters are pickled, chicken is a choice of liver or wing, and there are carrots for dessert, with brown sugar, sesame and butter.

The menu is written largely in the telegraphic style free of description that chefs use to test the patience of would-be diners, so what "prawn legs, silken corn" actually means remains to be seen.

That said, the site is too small for a coolroom, so Lewis's menus are going to be driven by what's on offer at the region's numerous farmers' markets, so it might be some entirely different crustacean legs on offer on any given night. The plan, says McCormack, is "to cook clean, deceptively simple, tasty food".

Fleet - the prices are good, the talent is hot, and the neighbourhood is ripe for a venue that pushes the boat out a bit. We can't wait.

Fleet, open Thu-Mon, 3pm-10pm, 2/16 The Terrace, Brunswick Heads, NSW, (02) 6685 1363

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