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.

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.

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.

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.

Best Chinese dining in Sydney and Melbourne

Abalone and chicken siu mai, steamed barbecue pork buns, and steamed cheong fun rolls with prawn at Mr Wong

Abalone and chicken siu mai, steamed barbecue pork buns, and steamed cheong fun rolls with prawn at Mr Wong

Chinese dining options in Australia run the gamut from Chinatown classics to contemporary interpretations with native ingredients for local flavour.

The best Chinese restaurants in Sydney and Melbourne can be divided into two broad groups: those where you can reliably expect the majority of the waiters to speak Chinese and those where English is more likely to be the language spoken by most of the staff.

In either case, Melbourne landmark Flower Drum (17 Market Ln, Melbourne, Vic, 03 9662 3655) is considered the benchmark - a haven of classic Cantonese refinement. Contrast it with Dainty Sichuan (176 Toorak Rd, South Yarra, Vic, 03 9078 1686), an eatery where the bold nature of its Sichuan offerings are the main attraction. For your steamed dumpling fix, consider Hutong (14-16 Market Ln, Melbourne, Vic, 03 9650 8128) - our favourite place to eat wontons in Chinatown.

For something more modern, the hot new property in Melbourne is Lee Ho Fook (11-15 Duckboard Pl, Melbourne, Vic, 03 9077 6261). It takes its name from a lyric in an American pop song, but young chef Victor Liong is serious about making his food taste great.

Rockpool chef Neil Perry, meanwhile, has a Spice Temple restaurant in both cities (Crown Towers Melbourne, 8 Whiteman St, Southbank, Vic, 03 8679 1888; and 10 Bligh St, Sydney, NSW, 02 8078 1888), where he specialises in showcasing the foods of Hunan, Sichuan, Yunnan and Xinjiang in darkly glamorous basement spaces.

In the Chinese-speaking camp in Sydney, it's hard to go past Golden Century (393-399 Sussex St, Sydney, NSW, 02 9281 1598). It has a sister eatery at the Star casino that's more polished and modern, but the Chinatown original, which is open till 3am every night, is still the city's favourite Cantonese eatery.

On the English-speaking side, the hottest destinations in town are Billy Kwong (1/28 Macleay St, Elizabeth Bay, NSW, 02 9332 3300), where native Australian ingredients give a twist to the contemporary Cantonese menu, and Mr Wong (3 Bridge Ln, Sydney, NSW, 02 9240 3000), a luxe, sprawling contemporary Hong Kong-style dining palace with an award-winning wine list.

Looking for somewhere to celebrate Chinese New Year? Here are some options in Sydney and Melbourne.

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Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
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