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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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Semi~Permanent at 92 Smith

Paul Guiney and Liz Carey

Paul Guiney and Liz Carey

Award-winning sommeliers Liz Carey and Paul Guiney are cutting right to the chase with their pop-up wine bar on Collingwood's Smith Street. It's called Semi~Permanent at 92 Smith, and it's there for a good time, not a long time - a short 14-week season on the site of the first incarnation of Lee Ho Fook.

The duo, who shared Gourmet Traveller's award for Maîtres d' of the Year in 2009, open the doors on Thursday 17 September backed by a 40-strong wine list. "It'll be constantly changing, international, accessible," says Carey, who spent the past six years at MoVida. "Wine from people who make really good booze, and wine that likes food. From an Australian perspective it'll be heavier Victoria-wise but that's because so many of our friends are winemakers. We'll have a sake, too, because we've had our eyes opened to it not just as something you drink with Japanese food."

Carey and Guiney, who was most recently treading the boards at Carlton's The Town Mouse, are determined that the drinks come first and the food second. The menu from chef Tanya Bertino (Botanical, Vue de Monde, The Station Hotel) will be simple, rustic and uncomplicated. "Maybe a leg of ham, cooked on the day and sliced and once it's gone, it's gone. We're also talking house-made ricotta with anchovies, that sort of thing," says Carey.

Their friends from the hospitality trade will be popping in for pop-up dinners, too - Christine Manfield is cooking over two nights in December, and O Tama Carey in October.

After their 14 weeks are over - the long-term aim is for a permanent home for Semi~Permanent - the space will be turned by Lee Ho Fook owners David Mackintosh and Peter Bartholomew into Goldfish, serving street-ish Chinese from chef Victor Liong.

Semi~Permanent at 92 Smith, 92 Smith St, Collingwood, Vic, 0484 323 834


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Happy first birthday, Bar Brose
17.03.2017
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16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
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15.03.2017
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15.03.2017
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