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.

Fast autumn dinners

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

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.

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.

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.

Florentino Grill re-opens on Bourke Street

Florentino Grill's charcoal calamari

Florentino Grill's charcoal calamari

The furniture, kitchen, even the tablecloths have seen change at Florentino Grill, but its bones are mostly intact.

The tablecloths went with the renovation, as did the original canopy above the open kitchen, replaced by a magnificent stainless steel, size-of-a-small-apartment number, installed to deal with the smoke from the new asado and Josper oven. The furniture has changed too. Now it's all sleek-lined timber stained the same nearly black as the wood panelling.

But the Florentino Grill's Robin Boyd-designed bones are mostly intact. The room has retained its finger-poppin' sense of pace, all closely packed tables and white-aproned waiters dancing around each other in the tight space, so the most distinct change is a sharpening of focus on the menu. Gone is the pan-Italian greatest-hits brief, replaced by an authentic, rustic take that zooms in on Tuscany and its surrounds.

Grilling is central, aptly enough, and chef Mario Di Natale shows a deft hand with the asado. Calamari, Skull Island prawns, White Rocks veal, wild barramundi and five different steaks all get the charcoal treatment, but there's great stuff elsewhere, too. Entrées of note include a brilliant musetto (the terrine-like northern Italian pig's-head sausage) splashed with parsley oil; subtly smoky charred peppers (from the Josper) dabbed with ricotta; and pickled tongue, pan-grilled and moreish, served with salsa verde and thin slices of radish.

The short pasta section has a couple of musts - testaroli, Liguria's pancake-like shreds tossed with basil, pecorino and oil, and yolk-yellow pappardelle with a sublime duck and porcini ragù. Service, led by Carlo Grossi, is sharp and to the point, and the user-friendly Italian-heavy wine list plays a straight, enjoyable bat. "Reinvented" is not quite right. Reinvigorated certainly is.

Florentino Grill, 80 Bourke St, Melbourne, Vic, (03) 9662 1811, grossiflorentino.com. Open Mon-Sat noon-3pm6pm-11pm


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