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.

The Bach, Sydney

The Bach

The Bach

The Bach isn't the first beach house-themed eatery in town, but it's certainly the first New Zealand-themed beach house restaurant in Sydney, as far as we know. Take a native Kiwi with you and you'll get a running commentary on both thematic points scored (Monteith's on tap, L&P in the bottle) and missed (no paua-shell ashtrays or faded board-games on the shelf). Split Enz, Lorde, the Verlaines and Tall Dwarfs are conspicuously absent from the playlist (let alone Dave Dobbyn), which instead favours Pearl Jam, Weezer and Mark Ronson, and with much of the seating arranged bar-style, the vibe is more eat-drink-get-out than linger-and-savour. Could you tell that this is a New Zealand-driven restaurant by the menu alone? In the absence of whitebait and paua you could point to the New Zealand salmon, but it's a commonly seen product here and the silken execution of its sav-blanc marinade might owe more to the time chef Darrien Potaka spent at Bistro Moncur than anything else.

Supple, elastic pappardelle with a not-too-snotty slow-cooked egg and "wild" mushrooms ticks the box, but our correspondent from the land of the long white cloud was a bit concerned that the hokey pokey brûlée (a brûlée simply dotted with bits of honeycomb) didn't really make good on the promise of such a Kiwi classic.

Still, the place has brio, and if they up the New Zealand factor in the food (somehow), The Bach (pronounced "batch") may yet become a slice of heaven for expats and curious Newtowners alike. The Bach, 399 King St, Newtown, NSW, (02) 8084 4093

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Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
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15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
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