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.

Sam Ward returns to Beaufort Street

Sam Ward

Sam Ward

Sam Ward is having trouble describing his new menu.

The young Perth chef scored a GT Best New Talent Award for his work at El Público, so it's fair to assume that Mexican cuisine is part of the plan, but Ward is thinking beyond the masa and mole. Jamaican spices will feature, as will Trinidadian flatbreads: just two of the influences Ward picked up while travelling through the Caribbean for six months last year. And just in case the mix wasn't cosmopolitan enough already, Ward also wants his food to reflect the meals he grew up with in New Zealand.

In short, diners are in for a wild ride when the doors open to Highgate Drink and Dine mid-May. The new restaurant/bar identity of Highgate's Ace Pizza, which closes 17 April, is being pitched as a neighbourhood hang-out, with Ward writing a menu designed to appeal as much to solo patrons on their way home from work as to throngs of destination-diners.

Ward says he's excited about this newfound kitchen freedom. "If I have an idea for something, cool, I can just cook it and not have to adapt it to be a certain way," he says. "I can still use Mexican flavours, but I can use Caribbean flavours, too. I can cook food that tastes good, whether it has a title or not."

Diners can thus look forward to the likes of jerk-spiced quail with apricot and hazelnuts, and a Trinidadian-style baigan choka - roasted eggplant dip - served with a baked-to-order flatbread. The wood-fired oven and grill, a legacy of the Ace Pizza days, will get a work-out, as will Western Australian produce.

Ward plans to buy whole beasts each week - Swan Valley hogget, for instance, or free-range pigs from Jindong - and serve different parts of the animal each night. Come in at the start of the week and dinner might feature cutlets; come the weekend, it might be backstrap or breast. The menu, it's safe to say, will be constantly in motion. And that, says Ward, is what it's all about. "It's the food I want to eat and the food I want to serve to my friends."

Highgate Drink & Dine, 448 Beaufort St, Highgate, WA 

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