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.

Meatsmith, Melbourne

Andrew McConnell

Andrew McConnell

Andrew McConnell is getting down to the grassroots with his next business venture, an upmarket butcher shop with a heritage-breed focus and a support cast of his own charcuterie, sauces and marinades.

Taking over Smith Street's former Soul Food Café, Meatsmith - a partnership with Troy Wheeler, head butcher for the past 10 years at Hawksburn's upmarket Peter Bouchier - is due to launch its wholesale arm in May, with the retail side opening in July or August.

"Without Troy I wouldn't ever attempt a project like this," says McConnell of jumping the divide from restaurants (Cumulus Inc, Cutler & Co, Luxembourg and Supernormal) to produce. "I'm definitely the chef and he's definitely the butcher, but it makes a good combination. There will be placements for all my chefs to go and work with Troy, and with things like making our own charcuterie I really like the fact it's still closely connected to what I do every day."

The fit-out by Herbert & Mason (responsible for the likes of Maurice Terzini's Da Orazio Pizza + Porchetta in Bondi) will stick to the traditional butcher-shop mould, with a small wine shop "selling the boutiquey wines we like to drink", says McConnell. A grocery selection will be "a combination of things we do ourselves - the Builders Arms' mustard and relish, our own rendered duck fat - or else the best of the best in things such as anchovies".

Meatsmith has its seeds in McConnell's 2012 relaunch of the nearby Builders Arms Hotel, where Wheeler lent his expertise for the dry-aged meat.

"It's good to find someone with a similar vision for heritage breeds and focusing on Victorian producers," says Wheeler. "I've been speaking to a lot of small producers of things like Old World chicken breeds instead of generic chicken and heritage sheep and beef breeders to really bring something different to the table."

McConnell fans will also be pleased to see precooked items ready to go: "The Cumulus Inc lamb shoulder, for example," he says. "You can take it home and cook it in half an hour instead of eight."

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