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.

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.

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.

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.

First look: Clementine, Yass

Burnt honey parfait, poached peach, pistachio and frozen yogurt

Burnt honey parfait, poached peach, pistachio and frozen yogurt

Our restaurant critics' picks of the latest and best eats around the country right now: Clementine, Yass.

Adam Bantock has more than taken the concept of home-grown hospitality to heart, opening a 50-seat bistro in his family cottage in Yass. Bantock honed his skills with polished eats at the likes of Canberra's A Baker and Temporada, but here creates a menu that's as much about quality produce and restraint. Fine seafood underpins a vibrant plate of prawns and clams dressed with lemon chilli and fregola. Agnolotti filled with duck, orange caramel and parmesan, meanwhile, display technical deftness. But the CWA blue-ribbon winner has to be a nod to the Sunday roast - gently roasted local lamb rump with the sweet and nutty characters of pumpkin caponata, burnt butter and raisins. In country that's home to plantings from the likes of Clonakilla, Ravensworth and Eden Road, a wine list dedicated exclusively to the local drop is a no-brainer. Perfect for a long, slow lunch in a picture-perfect Australian country town.

Clementine, 104 Meehan St, Yass, NSW, (02) 6226 3456.

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