Healthy Eating

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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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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.

Jock Zonfrillo to open Blackwood, a bistro version of Orana

Jock Zonfrillo

Jock Zonfrillo

Jock Zonfrillo is making big changes to his Adelaide restaurant business over the next week. The proprietor's flagship Restaurant Orana remains dedicated to exploring native Australian ingredients in bold dégustation menus, but the large ground-floor space below it on Rundle Street will run its last service as Street ADL on Sunday night.

It reopens Tuesday night as Blackwood - a bistro version of Orana. While the dishes won't be identical to Orana, many of the key ingredients and techniques will feature in Blackwood dishes.

"We spend a lot of time and resources working with communities but [the ingredients] don't always fit into the framework of Orana's menu," says Zonfrillo. "The plan is to use all the ingredients and techniques we've learned over the years in a different way downstairs in a more bistro-style setting."

The room's same striking wall art will be retained, but the communal bar-style seating will be reconfigured into more restaurant-oriented smaller tables. Blackwood will present an à la carte menu with four choices of entrée, main course, sides and dessert, or a four-course kitchen menu for $90 ($140 with matched wines).

But this isn't the last we'll see of Street. It's set to re-emerge at suburban Henley Beach, pending a site, and many of the Street staff will be relocated from the CBD to the new premises.

"It's great to bring native ingredients at multiple levels of gastronomy and demonstrate really positive, delicious results," says Zonfrillo.

Zonfrillo also has plans to introduce a new food truck to Adelaide. Nonna Mallozzi is named for his great-great-grandmother, whose southern Italian dishes have been central to the family's culinary repertoire, and the truck will offer two pasta dishes and two panini. Its first outing will be in the Global Food Village at the WOMADelaide music festival in Botanic Park, from March 11 to 14.

Blackwood, 285 Rundle St, Adelaide, SA, (08) 8227 0344

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