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.

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.

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.

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.

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.

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.

Good times with Christine Manfield

Good Times Ice-cream's The Ziggy Stardust

Good Times Ice-cream's The Ziggy Stardust

It's time to get Insta-ready, people. Chef Nathan Sasi has opened a soft-servery, Good Times Artisan Ice-Cream, on Macleay Street in Sydney's Potts Point and dessert diva Christine Manfield has consulted on the first menu. On opening night, every item was sold out by 9.15pm.

"I love collaborating with gen-next," says Manfield, who's been working with the former Nomad chef on the menu since last December. "I did a couple of pop-ups when Nathan was at Nomad and we've always stayed mates. He asked me to be involved because we're on the same page, and Potts Point is my hood."

The artisan ice-creamery has transformed a former noodle bar with a big neon ice-cream cone outside, bright pastels and playful signage reading "No lick-out laws here" and "Lick me till ice-cream". It's about the good times, all right.

The menu will evolve, but for the opening the duo have gone with a loosley Mardi Gras theme. All up, there are six soft-serve cones and four ice-cream sandwiches, each with elaborate toppings or "hair-styles", as Manfield calls them.

In a tribute to David Bowie, The Ziggy Stardust sees strawberry ice-cream pressed with crunchy, dehydrated blackberry and gold-dusted white chocolate stars, while the Absolutely Fabulous-inspired Sweetie Darling teams chocolate and strawberry soft-serve with toasted marshmallows and chocolate pretzels. As for the ice-cream sandwiches, the, ahem, Lickalotapuss is a favourite of Manfield's, with vanilla ice-cream, tropical fruit sorbets and ice-creams and liquorice sandwiched between vanilla shortbread. Then there's the Start Me Up, complete with an espresso-chocolate ball hidden in the centre.

"With most soft-serves you buy a base and all you do is add your milk," she says. "Nathan is making everything from scratch on-site daily. It's more than just ice-cream. The ice-cream is just the starting point." Everything comes in at a neat (if exxy) $10, and there are also vegan and gluten-free options.

Although Sasi counts New York's Big Gay Ice-cream as one of his main inspirations, his love affair with soft-serve started young. "I remember playing touch footy on the road with my mates and mid-game we would hear the Mr Whippy music coming up the street," he says. "The biggest part of deciding to do this was to build on that childhood dream."

Sasi's new CBD restaurant, Mercado, is slated to open just after Easter. "It's coming, I promise," he says. "We're waiting on the build to be complete, but then we'll be straight into it." Good times.

Good Times Artisan Ice-Cream, 87b Macleay St, Potts Point, NSW


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