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.

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.

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.

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.

Spirit House, Yandina, Qld

Our restaurant critics' picks of the latest and best eats around the country right now: Spirit House, Yandina, Qld.

Now entering its third decade, Spirit House still feels timeless in its bamboo-fringed setting, replete with serene lily pond, stone statuary and red-painted Thai-style pavilion. But the team at this regional standard-setter rarely lets time go idly by. Post a mini-renovation last month, there's a new high bar for dining in the pavilion directly overlooking the water. It's a sweet spot to survey the street-food influences now dotting the menu and to roll up a first-rate chilli-boosted bundle (or four) of prawn miang laced with lime, peanut and ginger. Classics such as the crisp fried market fish served whole with a tamarind and chilli sauce remain fixtures, but the arrival of Tom Swapp has seen the advent of tasty treats such as butterflied salt and pepper whiting fillets with Sriracha and lime, mixed tempura vegetables accompanied by a smoky nam phrik noom, Thai chicken biryani and a generously sized share plate of punchy lamb shoulder rendang. Desserts continue to meld East and West. Cool things down with a hat-tip to bubble tea featuring vivid pandan pearls and tart Champagne jelly as the base to a layer of lychee and ginger granita, all topped off with candied ginger chips and a peanut and cashew crumb. Spirited stuff.

Spirit House, 20 Ninderry Rd, Yandina, Qld, (07) 5446 8994.


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