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.

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.

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.

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.

Rockpool's quick dinner

Rockpool chefs Phil Wood and Neil Perry

Rockpool chefs Phil Wood and Neil Perry

A new four-course menu at Rockpool makes it possible to dine fine on the fly.

From Monday 15 February GT Restaurant of the Year winner Rockpool will offer the option of a quick(ish) dinner when chef Phil Wood introduces a new four-course menu alongside the restaurant's signature eight-course dégustation.

Priced at $150 (rather than $180 for the dégustation) and paced at around two hours - which in Rockpool terms is certainly speedy - it'll hit the sweet spot between the full Rockpool experience and something a little more spontaneous.

The move is Wood and Neil Perry's way of looking after Rockpool's regulars. "We get regulars that come maybe 10 times in a couple of months," says Wood. "They've worked out what their favourites are, but the length of time that the tasting menu takes is something we've always thought about for those customers."

You'll find a number of updated Rockpool classics on the 16-dish menu, such as spanner crab scrambled eggs with crisp parmesan toast, and "rich and noble" lobster congee with almond tofu and star anise peanuts. Though the format may be less structured than the tasting menu, Wood assures us Rockpool's style of service will not be, so expect the full treatment.

Rockpool's new four-course menu will be available for dinner from Monday 15 February.

Rockpool, 11 Bridge St, Sydney, NSW; open for lunch Mon-Fri, dinner Mon-Sat.


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