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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Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Dogs Bar, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Dogs Bar, Melbourne.

The Dogs Bar has not been particularly well treated in recent times - different owners, different names, diluted appeal. But, thanks to the vision of its original owner, the late Donlevy Fitzpatrick, who imbued the game-changing wine bar with good bones back in 1989, it has maintained vestiges of its institution status, even if it's been mainly via nostalgia of late. Now a new team - Erez Gordon and chef Paul Cooper, the team behind Sydney's Bishop Sessa - have taken over its management and plan to bring it back to its roots. It's a work in progress, with renovation plans mainly about a lick of fresh paint and highlighting some of the Dogs' best features, such as the Mirka Mora mural framing the open kitchen. Fresh paint will be welcome; the room feels neglected at present but on the menu front, things are already looking up. Cooper has assembled a wine-friendly list that includes house-made charcuterie, such as the spicy, salty duck bresaola, and daily-changing fresh pasta (if the pan-fried gnocchi tossed with sticky rich braised beef cheek is available, leap all over it). A kingfish ceviche served with grapefruit segments and cucumber gets the acid balance right, while hearty stuff like pinot-glazed whole roast duck is custom-made for tucking into in front of the open fire on chilly nights. Add a brief but interesting all-Australian wine list - another work in progress - and some sharp cocktails and it's easy to see Dogs Bar regaining its rightful place in the St Kilda dining pack.

Dogs Bar, 54 Acland St, St Kilda, Vic, (03) 9593 9535. Open Mon-Thu 4pm-midnight, Fri-Sun noon-1am.

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