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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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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

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.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Moon Under Water to become a Chinese restaurant

Andrew McConnell

Andrew McConnell

As the sun sets on Moon Under Water, Ricky & Pinky is set to rise at Melbourne's Builders Arms Hotel.

You can't accuse Andrew McConnell of being any kind of slouch in naming his establishments. As saddened as we may be by the loss of Moon Under Water, the restaurant at the Builders Arms named for a pub dreamed up by George Orwell, its replacement, a new Chinese eatery, has a name with some sparkle: Ricky & Pinky. "It's the name of one of Hong Kong's oldest tattoo parlours, down in Wan Chai," says McConnell. Naturally.

Moon Under Water closes on 8 August, and reopens as Ricky & Pinky on the 22nd after some structural renovations that will remove the walls separating the bistro from the public bar. The kitchen will be headed by Archan Chan, a chef who has held senior roles at McConnell's Cutler & Co, Golden Fields and Supernormal restaurants in the seven years since she moved from Hong Kong to Australia, who has just left Sydney Korean eatery Moon Park after a 12-month stint. Moon Under Water chef Josh Murphy, meanwhile, is taking a break from the business.

Chan's experience cooking in Hong Kong will shape the menu in part, says McConnell, but Ricky & Pinky won't be just about Cantonese cooking or the food of Hong Kong. "It'll have all the dishes that a great Chinese restaurant has to have - ma po tofu, things like that - but also just things we come up with using our existing approach to cooking and produce." None of the dishes from his other Asian eateries, Supernormal or the now-defunct Golden Fields, will be making the trip to Gertrude Street. "No - no lobster rolls, none of that. It's all fresh."

Fish tanks will provide pipis ready to be stir-fried with XO sauce, and McConnell says the team at Meatsmith, his Smith Street butchery, has already been experimenting with making the likes of lap cheong sausage for the restaurant.

Melbourne architects Sibling have come up with a design concept that plays with "the Chinese notion of infinity" that will also incorporate lazy Susans. The pub's front bar, though, will remain sacrosanct. "I think it deserves a heritage listing," McConnell says, adding that he'd also like to retain the signature whipped cod roe on the bar menu.

And what of McConnell's personal connection to the original Ricky & Pinky? "I got my first tattoo there." It's a Chinese "triad-style" dragon, on his lower leg. "I was in my 20s when I got it," he says. "But I was probably old enough to know better."

Ricky & Pinky opens 22 August at The Builders Arms, 211 Gertrude St, Fitzroy, Vic, (03) 9417 7700, buildersarmshotel.com.au

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