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.

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.

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.

Nickel Kitchen & Bar, Brisbane

Chicken and waffles

Chicken and waffles

Nostalgia ain't what it used to be, as the saying goes - and in the case of this plush Fortitude Valley newcomer, that's no bad thing. Nickel Kitchen & Bar tilts at reviving a notional golden era of dining. The result is a twist on the trope, not a period-piece. Miles of dark wood panelling, a striking zinc-topped oak bar and soft leather upholstery in teal and camel tones create the backdrop for a boozy weekend brunch, say, or a Martini-fuelled Mad Men-style lunch - with Caesar salad, tossed and dressed tableside to boot.

A 300-gram Tajima wagyu sirloin is the base for a steak Diane juiced up with sherry vinegar, with the retro-appropriate but perfectly unnecessary option of a lobster tail for $17. There are oysters Rockefeller and Kilpatrick, plus a spin on chicken Kiev, which arrives looking like standing bone marrow: two cylinders of Barossa Valley chook breast wrapped around a punchy molten garlic butter filling. An eye-catching chandelier made from Champagne flutes sits centrestage and on the walls are images of Craggy Range, the family vineyard of co-owner TJ Peabody. Starting this week, a chalkboard detailing "wine of the week" lists regularly changing runs of big-ticket pours such as Cheval Blanc, Sassicaia and Romanée-Conti by the glass. In the meantime, there's a highly workable list of around 250 bottles, with much to pique interest by the glass. To finish? A share-size portion of bombe Alaska, of course: torched meringue around lemon curd, with vanilla parfait and a tart cherry gastrique. Swell.

Nickel Kitchen & Bar, 757 Ann St, Fortitude Valley, Qld, (07) 3252 5100, nickelkitchenbar.com.au

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Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
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