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.

Fast autumn dinners

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

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.

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.

Highgate Drink & Dine opens in Perth

Avon Valley hogget at Highgate Drink & Dine

Avon Valley hogget at Highgate Drink & Dine

Ace Pizza has reopened as Highgate Drink & Dine, and it's full of surprises.

"Ace Pizza is going to become a Mexican restaurant." That was the general sentiment around town when word got out Alex Cuccovia was closing Perth's Ace Pizza and reopening the Beaufort Street restaurant with former El Público chef and GT best new talent Sam Ward at the helm. One month later and the reality is something else entirely.

Gone are Ace's black walls and neon signage; warm timber panelling and a fresh coat of white paint now show off the room's bones to better effect. There's been a similar about-turn in the kitchen with the menu going from an homage to American-Italian cuisine to a study in whatever the hell Ward feels like cooking.

For Ward, this new gig is as much about the farmers in his black book as it is the stamps in his passport. He slathers Wagin spatchcock with Walkerwood Jamaican jerk and grills it till the result is as juicy as it is spicy. Avon Valley hogget is cast as the hero protein on the opening menu, with cuts changing daily. Addictive sada roti are perfect for scooping up generous pinches of choka, a Trinidadian riff on Indian eggplant dip.

The Mexican flourishes that brought Ward acclaim at El Público are still there, but they're lending support rather than carrying the show. A complex mole accompanies grilled saganaki cheese and petals of pickled shallot, for instance, while mullet, say, is marinated in recado verde, a spice blend from the Yucatán Peninsula.

Vegetarians are particularly well catered for; the spiced carrots are an essential order, while fried bits of batter flavoured with salt and vinegar taste like leftovers from a deluxe fish and chip shop - in the best possible way.

This isn't food that fits all that easily into a pigeonhole, but it's exactly the sort of satisfying, unencumbered cooking you'd expect to find in a neighbourhood restaurant. Get in for your taste soon.

Highgate Drink & Dine, 448 Beaufort St, Highgate, WA. Open Wed-Sun 5.30pm-10pm. 

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