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.

Din Tai Fung, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Din Tai Fung, Melbourne.

With seven outlets up their sleeves, Sydneysiders could be forgiven for being a little blasé about the opening of yet another link in the Din Tai Fung dumpling chain. Not so much for Melburnians, who greeted the arrival of their first - and Australia's largest - member of the family with impressive queues from early on day one. It's a big space, taking up one corner of the Emporium shopping centre's fourth floor with three private rooms and seats for more than 230 people, attended to by a fleet of enthusiastic if not always completely effective waitstaff. Once the dumplings start to arrive, however, all else fades into insignificance. The xiao long bao here, weighed and made with a scientific level of care and scrutiny (each weighing between 20.8 and 21.2 grams), are superb members of the species, the pastry sturdy enough to resist tearing but silken in the mouth, the broth and filling both big flavoured and restorative. Spicy prawn and pork wontons, shao mai, topped with a layer of prawn meat and a rather smart limite-edition truffle dumpling, are similarly worthy of a cult following, while non-dumpling dishes such as wok-fried green beans with spicy pork mince steal a little of the limelight for themselves. There's craft beer and Victorian wine, too. Melbourne might be late to the Din Tai Fung party, but it sure is sweet to have finally been invited.

Din Tai Fung, level 4, Emporium Melbourne, 287 Lonsdale St, Melbourne, Vic, (03) 9654 1876

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