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.

Fast autumn dinners

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

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.

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.

Grand Gelinaz Shuffle, Orana, Adelaide

Mehmet Gürs at Orana

Mehmet Gürs at Orana

Raw kingfish with green ants and finger limes is unlike anything that chef Mehmet Gürs cooks at Mikla, his restaurant in Istanbul, yet it led a sequence of eight ambitious dishes he served at Orana in Adelaide for the Grand Gelinaz Shuffle last night. But then, that's the magic of the Shuffle. This international chef exchange had 37 chefs secretly planted in other restaurants for five days devising new menus for a globally orchestrated showcase dinner. Australian diners snapped up tickets in May for dinner at the two local participants, Orana in Adelaide and Attica in Melbourne, not knowing whether they'd get Alain Ducasse, Alex Atala, René Redzepi or David Thompson. Attica got Tokyo chef Yoshihiro Narisawa, and Adelaide got Gürs, champion of contemporary Turkish cooking.

Gürs enthusiastically embraced Orana's pantry of local indigenous ingredients, especially after visiting a marron farm and a specialist indigenous nursery. His inspiration took shape in dishes such as kangaroo tail in manti (aka Turkey's favourite dumpling) with smoked labne and kutjera sauce. Diners were also wowed by marron tail in macadamia milk infused with mountain pepper.

"There's a lot I will take home - mainly ideas and inspiration from how the Orana kitchen operates," says Gürs. "This was hardcore - lots of pressure to deliver, but also lots of excitement." Orana's Jock Zonfrillo, meanwhile, was at David Kinch's Manresa in California, where he served geoduck clam, kombucha and broccoli, and a version of Kinch's signature of abalone with abalone custard and seaweed.

A grand experiment, and one we'd gladly embrace a second time around.

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