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.

Fast autumn dinners

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

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.

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.

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.

Acme heads to Shoreditch

Acme's pig’s head macaroni with egg yolk

Acme's pig’s head macaroni with egg yolk

This June, Acme head chef Mitch Orr will plate up his distinct pasta dishes for two nights at East London restaurant Lyle's. Orr is heading over as part of Lyle's Guest Series, a monthly international chef take over that has previously hosted, among others, Pasi Petanen of Sydney's now closed Café Paci pop up and ex-pat Australian chef James Henry of Belon Hong Kong.

"I want to give a real sense of what Acme is like in Sydney, since it'll be the first taste for a lot of people," says Orr.

Londoners and pining ex-pats alike can expect the classics: the pig's head macaroni with egg yolk, the baloney sandwich and the coconut rice-cream with white chocolate, although Orr is planning some new dishes too.

The Guest Series asks chefs to combine London's finest ingredients with something special from home, playing with Lyle's philosophy of using the best of local produce. Orr is set on bringing the South Australian producer LiraH's nebbiolo verjus to add a home-grown acidity to his meals, although the real translation test might be Acme's buzzing, laid-back atmosphere. "Lyle's is more pristine, quiet and precise than Acme," says Orr. "I mean, they're both quite minimal, three-flavours-on-a-plate, let-the-flavours-speak-for-themselves sort of places. No bullshit. But James is a much more mellow and proper dude, a real sensible English gentleman. I'm much more of an idiot, really."

Lyle's polite and formal tone matches their modern British menu, both of which are far removed from Acme's Italo-Asian fusions, blasting beats, and dimly lit tables. But don't expect Orr to curb his style to suit Lyle's quieter, more traditionally respectable mis en scene - it wouldn't be a true Acme takeover without a playlist to match.

"Most of all," Orr says, "I'm looking forward to playing some loud ignorant rap music."

Mitch Orr takes over Lyle's on Monday June 6 and Tuesday June 7. Tickets are on sale Monday May 23 from The Guest Series website.
theguestseries.com

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