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.

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.

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.

Hot Plate: Hills Bros, Martin Place

Hills Bros Room

Hills Bros Room

A new café from the Reuben Hills team opens in the CBD.

Surry Hills roasters Reuben Hills have quietly expanded into the heart of the city with Hills Bros, a new café in the foyer of the old Commonwealth Building at 5 Martin Place. Hills Bros is, as the name may suggest, like a younger brother doing his own thing while taking his cues from older siblings Reuben Hills and Paramount Coffee Project.

The vibe, though, is very much more financial-district, and is as apt for business breakfasts as it is lunch breaks. Secluded against a wall in the foyer, it's open but intimate, designed by Alana Cooke. Light-grey stone finishes, timber stools and lamps over each table setting create a muted elegance - banker-chic, if you will.

Fans of the brand will find some of the menu familiar, not least the doorstop "not-Reuben" sandwich from Reuben Hills, with Manchego and horseradish mayo, and Paramount's baked eggs with kale, green salsa and feta. Newer attractions on the menu, which does double-duty across breakfast and lunch, include an open cheese-and-tomato toastie served with a small mountain of dehydrated Vegemite to sprinkle on top.

There's a welcome dash of Asian flavour present, too: a generous bowl of miso-braised pork with crunchy pickled beansprouts, kewpie mayo, bonito flakes, shichimi-spiced corn and seasonal fungi, and the standout brown-rice congee with poached chicken, gingered carrot, and a soft-boiled egg, dressed with sweet bacon jam. Slices of native lime on the side add a citrus twist, and a house-made chilli oil is close to hand.

On the coffee side, Hills Bros keeps it simple, using Reuben Hills' seasonal blends for everything: filter, black or white. In keeping with its older siblings, Bros will soon experiment with offering several roasts each day but for now the OG, like everything else here, goes down pretty smooth.

Hills Bros, 5 Martin Pl, Sydney, NSW; open 7am-4.30pm Mon-Fri

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