Healthy Eating

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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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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.

Tacos by guest chefs at Ghostboy Cantina

Tacos at Ghostboy Cantina

Tacos at Ghostboy Cantina

Toby Wilson is lending his taquería menu to a roster of up-and-coming chefs on Monday nights.

When Toby Wilson opened Ghostboy Cantina in Sydney's Dixon House food court in February, his idea was simple: serve tacos to Chinatown with a focus firmly on deliciousness over authenticity. Now he's asking his friends in hospitality to do the same.

For the next phase of Ghostboy Cantina, Wilson introduces regular "Temp Taquero" nights. The series will see a different guest chef devise and cook their own taco menu for one night only. "We'll focus on unearthed talent," says Wilson. "Great chefs that aren't necessarily known to the public yet."

First up, on Monday 18 April, is Hugh Piper, former owner of The Copper Mill in Alexandria and a current chef at Two Chaps and Fleetwood Macchiato. "He staged at Astrid y Gastón in Lima a couple of years back and his parents are Peruvian," says Wilson. "It should be a cracker." Piper's menu for the night will reflect his heritage and include a mahi mahi and prawn ceviche tostada and a taco filled with ají de gallina, a traditional Peruvian chicken stew.

Other chefs confirmed to participate include Bar Brosé chefs Harry Levy, late of Alfio's in Leichhardt, on 16 May, and Michael West, who cooked at the Michelin-starred restaurant RyuGin in Tokyo for nigh on two years, on 30 May. West will dish up Japanese-leaning vegetarian tacos - perhaps Brussels sprouts with konbu and pepitas or winter greens and egg yolk.

"It's likely these chefs don't have 100 per cent control over what's served where they're working, and this is an opportunity for them to take control and get creative," says Wilson. "We may well have some more familiar faces every now and then but for the most part that won't be the case."

Temp Taquero menus will include three or four tacos and a few sides, with prices much the same as the usual Ghostboy menu - between $4 and $7 a dish. "Hopefully as it gains momentum more and more chefs will want to get involved and it's something we can do every Monday night, indefinitely," says Wilson.

High-five for the underdogs.

Ghostboy Cantina's Temp Taquero evenings, select Mondays, Dixon House food court, cnr Little Haymarket & Dixon sts, Haymarket, NSW. facebook.com/ghostboycantina

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