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.

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.

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.

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.

René Redzepi announces MAD Symposium at Sydney Opera House

Chefs Kylie Kwong & René Redzepi

Chefs Kylie Kwong & René Redzepi

Hold onto your foraged greens, folks - there's a new twist to the Noma Australia story. Chef René Redzepi has just announced that he'll be reviving his MAD food festival for a one-day adventure at the Sydney Opera House on April 3. Confirmed speakers so far include MAD regulars David Chang, of Momofuku, and Massimo Bottura, of Italy's Osteria Francescana, and African activist farmer Chido Govera, with Kylie Kwong and Does Cooking Matter? author Rebecca Huntley leading the local-talent charge.

This will be the first time that the symposium, founded by Redzepi in 2011, will be held outside Copenhagen. Past speakers have included authors Diana Kennedy and Harold McGee, fermentation guru Sandor Katz, ethnobotanist Andrea Pieroni and environmental activist Vandana Shiva, but chefs from all over the world typically make up the majority of the bill.

"The role of the chef is evolving and developing into a position of influence," Redzepi has said - one that has an impact on the manner in which people and food professionals consume and connect with food. "Such responsibility requires education, an elevation of awareness, and social maturity... Accordingly, the symposium aims to feature speeches from speakers of different disciplines to present numerous perspectives on food and culture. MAD wants those who attend the symposium to return to their kitchens and communities and reflect on what they have seen and heard. There are new questions we now know to ask, so we can become more inquisitive, imaginative, and knowledgeable."

Pre-sale tickets are now available for purchase here.

MAD SYD, Sydney Opera House, Joan Sutherland Theatre, Sunday 3 April, 1pm-5.30pm, from $99; tickets on sale from 17 February, visit The Sydney Opera House website for further details.

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