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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Florent Gerardin, Pei Modern

What's it like working for Mark Best, Flo?
Mark is a very technical, confident chef. If you're confident with the food that you're cooking, you shouldn't have to add anything. From the time I met him that was always what we spoke about - cutting down the processes.

What's changed at Pei with you at the helm?
I started nine months ago now, and I'm not trying to get Pei to be a bit more French, but I do have to admit, I'm going towards the bistro more than the modern.

So what does winter look like at Pei?
A perfect piece of beef cheek with a warm, full onion cooked perfectly. We braise the cheek overnight and cook the onion in a natural onion stock to nail the flavour. It's the essence of French cooking, and the essence of Pei - there's no space for 20 garnishes on the plate.

Where else will we see the bistro influence?
We'll do lots of slow-cooking and braising, with sides like kipfler potatoes, roasted leek, Jerusalem artichokes, or parsnips cooked in duck fat. I'm working a lot on offal at the moment, too. Not just meat offal, but also fish tails, fish wings and cheeks. I also have lamb brains (I call them lamb nuggets) coated in breadcrumbs and deep-fried with a miso emulsion.

Pei Modern, Collins Pl, 45 Collins St, Melbourne, Vic, (03) 9654 8545

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Latest news
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
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