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.

Bennelong restaurant, Sydney

Read our full restaurant review of Bennelong, Sydney here

Bennelong restaurant opens for business this week under the Quay crew, and Peter Gilmore and John Fink want to be clear on one point above all: Quay hasn't moved to Bennelong. No sooner had The Fink Group won the tender to take over the restaurant at the Sydney Opera House after the Stokehouse bid was withdrawn than rumours started to fly that its three-star flagship would be crossing the water.

"We're keeping Quay exactly as it is," says Gilmore, "and we plan on being there in the long term. I'm going to stay at Quay as executive chef, and I'll be working across the two restaurants."

Rob Kabboord has stepped in at Quay, while Quay's sous, Robert Cockerill, is running the kitchen at the Bennelong site, both assuming the title of chef de cuisine.

And the food? It depends where you're sitting. The bar remains a bar as it was under Guillaume Brahimi, the mezzanine is the Cured and Cultured raw bar, serving the likes of Byron Bay culatello with barley toast, truffle butter and young radishes, and tartare of cold-smoked Blackmore wagyu with fermented chilli paste, cultured grains, sesame, seaweed and egg yolk.

In the restaurant proper you might be looking at roast Holmbrae duck with black miso, raw and pickled hispi cabbage and seaweed, John Dory roasted and served on the bone with orach, turnips, gai lan and umami butter, and the fun of a cherry-jam lamington at dessert.

Gilmore's concept is for a "slightly pared-back version of the sort of food that I do at Quay", involving fewer processes but with the same quality ingredients.

The room has retained much of its former structure and colour palette in a nod to Jørn Utzon's original vision for the space. Sharp copper surfaces, Marblo resin tables and striking Tom Dixon "Melt" lamps add to the theatre.

"The Sydney Opera House is one of the most recognisable buildings in the world," Fink says. "There's seven performance venues in the Opera House; this isn't a performance venue, per se, but it is an eighth venue where people can come and engage culturally over food and wine, which is theatre anyway."

Doors officially open on 1 July.

Bennelong, Bennelong Point, Sydney, NSW, (02) 9240 8000


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