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.

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.

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.

George Francisco, Circa 1876

George Francisco

George Francisco

The restaurant has gone through some major changes of late, George. What's the story?
I used to come here as a Californian tourist to see kangaroos, taste wine and eat at Roberts long before Circa 1876, back when Robert Molines was still here. By the time I got the job three-and-a-half years ago, Robert had been gone 11 years, but it was still called Roberts. I wanted to change things up to make it my own.

What's new?
My goal was to set up a sustainable restaurant. We ripped out some grapevines to put in an organic permaculture garden right next to the restaurant. The agricultural part of the property is about 1.5 hectares now. A lot of that is still grapes, and we have an orchard, beehives, chickens, and mulberry and apple trees.

You're from the US originally; does your Southern background play a big part in what you cook at Circa 1876?
For the first 10 years when I was in Australia, I was trying hard not to be American. Now I've got a Kentucky-fried quail with a honey-pecan glaze on the menu. It's essentially my mum's recipe for fried chicken, double-fried and soaked in our house-made buttermilk.

Any plans for Mother's Day?
I'll probably do a pavlova for dessert, but one big one for each table - and the sloppy-looking mum-style one rather than the fancy pastry-chef kind.

Circa 1876, 64 Halls Rd, Pokolbin, NSW, (02) 4998 4998


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