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.

E'cco Bistro, Brisbane

Our restaurant critics' picks of the latest and best eats around the country right now: E'cco Bistro, Brisbane.

The Brisbane stalwart received a swift makeover last year, and now, with 27-year-old head chef Simon Palmer in the kitchen, it has a new menu to match the shiny Tom Dixon-style copper shades, monochrome palette and backlit mirrors. Octopus tentacle looks as good as it tastes when served with spicy muhammara, a nutty rye crumble, pomegranate seeds and walnut and potato foam. Crisp quail is subtly amped up with allspice, then paired with a vibrant kimchi custard and crowned with ribbons of heirloom carrot, mint, coriander and red chilli. Black-sugar-smoked brisket has its savoury richness tamed by pickles and an earthy radish-top purée. The fresh direction isn't likely to panic the horses (or upset loyal E'cco fans), but it represents the most profound change E'cco has made to its food in the last decade or so. Even pretty pink quenelles of beetroot and white chocolate mousse are politely funked up, a tart cassis gel and syrup of blueberries and marjoram boosting creaminess, while keeping the sweetness of accompanying meringues in check. A big tick, too, for a well-priced ($85) five-course tasting carte - and those separate vegetarian menus.

E'cco Bistro, 100 Boundary St, Brisbane, Qld, (07) 3831 8344. Open lunch Tue-Fri 12pm-3pm; dinner Tue-Sat 5.30pm-12am.

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