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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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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Noma Australians: section waiter Tamara Archer

Noma chef René Redzepi has brought his entire team to Australia for their 10-week Sydney residency at Barangaroo and four of the key members are Australian. We caught up with section waiter Tamara Archer to talk days off, catching up with family and friends, and showing the folks from Copenhagen a good time.

Born in…
Brisbane.

Member of the Noma family since…
May 2015.

How did you end up at Noma?
I had lunch there in 2010 and it blew me away. I couldn't stop thinking about it.

What is your favourite Noma dish and why?
It has to be the fresh cheese with bacon dashi I had the first time. That memory is burned so deep.

What are you looking forward to most?
Australia is more than meat pies and Vegemite. We have some real food to show you.

Where will you eat when you're not working?
The first three places I want to hit are Fleet at Brunswick Heads, and Automata and Sepia in Sydney.

And for a drink?
My sister lives in Bondi, so probably the RSL there. For wine, 10 William Street.

What are your expectations for Noma Australia?
We all want to have fun and make sure everyone enjoys the ride.

Where will you be telling the out-of-towners to go?
The Fish Market, Bills Darlinghurst for breakfast and Billy Kwong.

What's your favourite Australian flavour or ingredient, and why?
Mooloolaba prawns. I grew up there.

What does Modern Australian mean to you?
Deeply regional, yet influenced by immigrants.

What do you crave when you're away?
Yum cha on a Sunday.

What's been your most memorable experience preparing for Noma Australia?
Visiting the Ambassador's residence in Copenhagen.

Which three things won't you leave without doing?
Spending time with family, a meal at Orana in Adelaide, and a visit to Long Chim (is Perth closer than Singapore?).

Fast-forward to the 10-week residency coming to an end. How will you celebrate with your Noma crew?
A night out somewhere outside of the lockout area.

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