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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Paul Wilson arrives at Prahran Market

Paul Wilson

Paul Wilson

Prahran Market will soon be home to two new ventures from Paul Wilson: a restaurant and a chicken shop.

It's hard not to get a little bit excited when Paul Wilson describes Wilson & Merchant, his forthcoming restaurant at the Prahran Market, as "a luxe, younger version of the Bot". The Botanical Hotel was, after all, a high-water mark for Melbourne restaurants last decade, where the unofficial leader of the cheffing Britpack helped refine the notion of modern Australian food.

Wilson & Merchant promises double happiness - it also heralds Wilson's return to the kitchen after a long hiatus during which he acted as gun for hire, designing Latin American-leaning menus for the likes of the Newmarket, Albert Park and Middle Park hotels.

Tapping into his old Botanical networks (executive chef is Dave Marshall, the Bot's sous-chef who went on to open the Middle Park Hotel; bar chief is his former chef de partie and recent Black Pearl resident Sam Ng), there will be no tacos in sight when the 90-seater opens, replete with separate bar and café areas, in anywhere from three to six months. It's back to mod Oz, the menu enjoying a symbiotic relationship with the market, supplemented by biodynamic and organic produce grown specially for the restaurant.

"It will be a seasonal menu with a seasonal accent," says Wilson. "European-leaning in winter, more Mediterranean in summer. There are some amazing fishmongers here and as a chef I can order produce four times a day. It's like having a restaurant by the ocean."

You can expect rare-breed chicken on the wood-fired rôtisserie, too, a concept Wilson is trying out with a second Prahran Market project on the boil: a modern take on the classic Australian chicken shop. "There's no market in Melbourne where you can buy a roast chicken and they're usually disappointing quality. I really want to highlight real free-range, brined, wood-roasted chicken with different condiments and triple-cooked chips, all designed to take home."

The as-yet unnamed chicken shop is due to open in the former Swiss Bakery site in around six weeks. While Wilson is using the dreaded words "pop-up", he has a five-year lease and plans to move it to a larger location if the concept works out.

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Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
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15.03.2017
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