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.

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.

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.

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.

Pinbone set to close

Pinbone, Sydney

Pinbone, Sydney

You'll want to order triple serves of the maple, bacon and pumpkin tart at Pinbone this month - the team behind the much-loved Sydney eatery has announced that it'll be leaving the building in three weeks.

"We're both sad and glad," says chef Mike Eggert. Eggert, fellow head chef Jemma Whiteman (co-nominees for Best New Talent in last year's GT restaurant awards) and manager Berri Eggert found an ardent following at the Woollahra restaurant for their epic Sunday brunches, inventive dinner menus and smart wine list.

The trio plans to continue working together as Pinbone, but, Mike says, the format of their next venture will be decided by the site as much as anything else. "I don't think we'd do a combined café and restaurant again, because that was killing us. But if we find a site that's more suited to a café, then maybe we'll do that first and then a restaurant further down the track, or maybe the other way around."

He cited Australian chef James Henry's Paris restaurant, Bones, as a source of inspiration, saying something with a larger bar component - "maybe even 50/50" - held a lot of appeal. So while your comfort-eating at Pinbone over the next three weeks may be tinged with sadness, there's plenty more from the team to look forward to. Expect to see catering, pop-ups and other fun in the meantime.

Pinbone, 3 Jersey Rd, Woollahra, NSW, (02) 9328 1600

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