Healthy Eating

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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.

A new restaurant at 10 Neild Avenue

Antipasti at Bar Machiavelli

Antipasti at Bar Machiavelli

Italian food takes centrestage as the Rushcutters Bay space is transformed into Bar Machiavelli. 

Number 10 Neild Avenue in Rushcutters Bay should have some tales to tell. Since it first opened as a restaurant in 2011, high-profile restaurateurs have come and gone and, from today, its walls will be privy to some new secrets.

Bar Machiavelli is the next chapter: a 160-seat Italian pasta bar and diner from Paola Toppi, of Machiavelli restaurant in the CBD and Sciue Sciue in Double Bay. "Bar Machiavelli is a pastaria," she says. "No secondi, just antipasti and beautiful and simple bowls of pasta."

In the past five years the site has seen everything from luxed-up kebabs under the guidance of Robert Marchetti and Maurice Terzini to a cook's co-op of heirlooms as Rushcutters with Marty Boetz, and milk flan with dulce de leche during a brief stint as POPteño. But Toppi is unfazed by number 10's track record, and believes the high-energy and casual Bar Machiavelli is exactly what the warehouse space needs. "Big restaurants are hard to fill, sure, and when we opened Machiavelli in the CBD it was a white elephant," she says. "That was 27 years ago, and I still love white elephants."

Most of the pasta will be handmade on site and, apart from Machiavelli's signature duck ragù pappardelle, most will be done with sauces "that don't take hours to make, but are made to order", says Toppi. There'll be the likes of tagliatelle with pesto, pine nuts and parmesan alongside antipasti such as golden panko-crumbed prawns, culatello and a carpaccio of the day.

Matteo Belkeziz, late of Rockpool Bar & Grill and Palmer & Co, has developed the cocktail list, which is built on Italian classics with a Mediterranean twist. The menu includes a barrel-aged Negroni made with grappa, a monthly Bellini special and a Tiramisù Martini - "no spoon or fork required".

Jason Mowen's design combines a central bar, red-leather banquettes and black and white projections of Italian movie stars on the room's exposed brick walls (cue the selfies with Sophia Loren).

"I've been able to do my thing from top to toe," says Toppi. "Everything is exactly how I want it."

Bar Machiavelli, 10 Neild Ave, Rushcutters Bay, NSW, (02) 9357 7750, barmachiavelli.com; Mon-Fri 6pm-midnight, Saturdays 4pm-midnight

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