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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Automata’s Clayton Wells is taking over Silvereye

Eggs Benedict with black pudding

Eggs Benedict with black pudding

Rumours have been running rife in Sydney restaurant land about who will fill the elegant upstairs dining room at The Old Clare left vacant by the untimely departure of Silvereye. Now we have the answer. Or at least for the short-term. 

Auto.lab, a spin-off of Clayton Wells' acclaimed two-star Automata downstairs, opens on 4 November. Apart from the fact the name is something you can pronounce without consulting the internet, the pop-up's key difference to its parent restaurant is that it'll be brunch only, from nine to 3.30pm, Fridays to Sundays, until Christmas.

As the name (vaguely) suggests, it's an extension of the Co.lab event series Wells has been running with guest chefs for the past few months. The likes of O Tama Carey, Pasi Petänen and Mitch Orr are slated to make appearances, with dates and details to be announced soon. 

The dishes Wells has planned thus far sound far from pedestrian. His eggs Benedict come with a slice of black pudding, the grapes and berries are flavoured with with yuzu, shiso and yoghurt, while fermented pumpkin and serrano ham complement buffalo mozzarella, and the omelette is filled with smoked trout, fennel and ricotta. And what of rumours (that we may have started here in the GT office) that the brunch menu may include a toastie version of Automata's signature burrata and shellfish oil bar snack? "You never know," says Wells.

The coffee is Single O, and if you've ever thought "gosh, these eggs could really do with some booze," you're in luck. You'll find a Michelada and Tom Collins on a list of classic long drinks, plus a snappy wine list will focus on pét-nats and rosé.

Auto.lab, level 2, The Old Clare Hotel, 1 Kensington St, Chippendale, NSW, automata.com.au; 9am-3.30pm Fri-Sun from 4 November

 

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