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.

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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Lawyers, Guns and Money: a preview

Victor Liong

Victor Liong

It's back to the Warren Zevon back-catalogue for the owners of Melbourne's Lee Ho Fook, who have christened their soon-to-be-opened Asian café Lawyers, Guns and Money. In the heart of the legal district, LGM banishes smashed avocado and scrambled eggs in favour of breakfasts of congee and steamed tofu. The area's beaks and wigs will also have the option of going the whole Chinese hog with honeycomb tripe and pigs' ears on a menu chef and co-owner Victor Liong dreamed up while travelling through Asia last year. "I was thinking how great it would be to get the kind of food I grew up eating for breakfast, only with a bit more of a modern Chinese Lee Ho Fook concept," says Liong.

Nothing much had to be done to the Little Collins Street space, itself a former (and very short-lived) Asian café. "We've inherited it. It's like someone pointed at a trade magazine and said we'll have all that," says Liong. "Polished concrete, timber... It could be anywhere. But it's all incredibly new and they had a proper wok burner and steamers so we were good to go."

Initially open on weekdays only, LGM will kick off with a lunch menu of snacks such as Padrón peppers Wong Ah Wah-style ("a sweet chilli bean miso-type sauce"), four kinds of chicken wings, including har cheong-style with sweet rice wine and prawn paste, wok-fried noodle dishes and larger dishes of stir-fried rice cakes with Sichuan chilli bean paste, pork and prawns, and steamed barramundi with Lee Ho Fook's ginger and spring onion dressing. A short booze list includes Melbourne Bitter and Tsingtao beers, and a handful of Australia wines.

The head chef is Mike Li, Liong's sous-chef at Lee Ho Fook since it first opened on Collingwood's Smith Street in 2013. Liong and partners, meanwhile, have other irons in the fire with plans to turn the ground-floor private dining room at the new and improved Lee Ho Fook at Duckboard Place into a bar (timeline: April).

Lawyers, Guns and Money, 505 Little Collins St, Melbourne.


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