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.

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.

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.

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.

Funemployment dinners

Richard Hargreave, Analiese Gregory, Giorgio De Maria, Luke Burgess

Richard Hargreave, Analiese Gregory, Giorgio De Maria, Luke Burgess

Sydney has been a revolving door for collaborative pop-up restaurants lately. There was Belle's Nashville-style chicken wings at Bondi Beach, and the coming together of pizza and Grace Jones (at last!)  at the  Italo Disco Club  at Carriageworks.

Enter the newest alliance, merging the strengths of former Momofuku sommelier Richard Hargreave, 121BC's Giorgio De Maria, Luke Burgess of the  dearly missed  Garagistes, and Quay  former head chef  Analiese Gregory.

"Luke and I were sitting around enjoying our unemployment when we said we should do something together," Hargreave says. "We roped in Analiese and Giorgio and decided to give ourselves something to do."

That something is a travelling Sunday dinner series, housed in a few of the team's favourite Sydney  eateries, kicking off on 2 August. Each dinner will have a different theme, beginning with Rice & Greens, otherwise known as sake and vegetables, at Café Paci in East Sydney. Matt Young of Black Market Sake will handle the rice-booze duties, while Franklin's David Moyle is rumoured to be the secret weapon in the kitchen.  

In the second instalment, on 16 August, Burgess will return to the 10 William Street kitchen for the second time this year (he stepped behind the burners for an evening last month) for The Italian Job - an all-Italo affair with help from the rest of the crew and former Berta chef O Tama Carey.  

The final event is Role Reversal at Acme on 6 September, where chefs Burgess and Gregory will control the pours, while somms Hargreave and De Maria man the pans. The party continues with cocktails by Luke Ashton of  This Must Be The Place.

Get in while the getting's good.

Tickets are $150 from the Funemployment website. 2 August, Rice & Greens, Café Paci, 95 Riley St, East Sydney, NSW, (02) 9368 7000; 16 August, The Italian Job, 10 William Street, 10 William St, Paddington, NSW, (02) 9360 3310; 6 September, Role Reversal, Acme, 60 Bayswater Rd, Rushcutters Bay, NSW, (02) 8068 0932

 

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