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.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

Cook & Norman Trattoria, Flinders

Our restaurant critics' picks of the latest and best eats around the country right now: Cook & Norman Trattoria, Flinders.

There's no shortage of good dining options on the Mornington Peninsula, particularly for restaurant fans. Pickings are slimmer for those looking for the kind of mid-range place that Melbourne does so well - relaxed, flexible and quality obsessed. Enter Cook & Norman, a new trattoria on Flinders' main drag owned by the folk behind Dromana Estate's restaurant, Terre. Clinton Trevisi and husband-and-wife chef partners Janine and Rowan Herrald take the trattoria brief seriously. The menu keeps it compact (five appetisers, five pasta/risotti, two main courses, four desserts), simple and, where possible, local. Pasta is all handmade and might include a very good, correct spaghetti carbonara (cheese, pepper, yolk, pancetta, definitely no cream) or a chestnut pappardelle tossed with local wild mushrooms, garlic and thyme. The risotto, a prawn, pancetta and pea number, is expertly cooked and there are good versions of classics such as carpaccio, vitello tonnato, panna cotta and tiramisù. Add a cute little one-page wine list, a well-priced mix of Mornington Peninsula and Italian labels, and a simply outfitted, light-splashed room and it's no wonder locals and blow-ins alike are already flocking.

Cook & Norman Trattoria, shop 1, 52 Cook St, Flinders, Vic, (03) 5989 0119

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