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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Bar Clarine, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Bar Clarine, Melbourne.

The family resemblance is initially difficult to spot, particularly with them sitting right next to each other on Fitzroy's Gertrude Street. But while the neon-lit American diner-style  Belle's Hot Chicken and the poised and compact Bar Clarine may seem poles apart, the lineage becomes clear once you check their wine lists (and, perhaps, the doorway that's been knocked through their adjoining wall). Natural wine - minimal interventionist, no sulphur, you know the drill - rules the day on both lists, but Bar Clarine is the more focused sibling: its list is lengthier, its geographical reach more ambitious, its by-the-glass offering more generous. The seven-item menu (which changes every 10 days or so) plays sideshow to the main event, but with the open kitchen at the back of the tiny space it's still an important and interesting part of the package. Chef Adam Shoebridge puts together the snacks in an interesting fashion, teaming his freshly shucked oysters with white pepper, cucumber and bay oil, making exemplary sauce gribiche to complement his robustly flavoured tête de porc and managing to make the pikelet-like Carolina rice cakes seem perfectly logical being served with a boiled peanut hummus (peanut butter for adults) and green tomato chow chow. There might be tinned sardines on toast and perhaps marinated kingfish served with sour radishes - all good stuff and well suited to the wine. And, for those in need of a fried-chicken fix, it's right there on the other side of the door.

Bar Clarine, 150 Gertrude St, Fitzroy, Vic, (03) 9077 0788

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