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.

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.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

First Look: Otto, Brisbane

Otto Brisbane

Otto Brisbane

The Fink Group has expanded to Queensland with Otto Brisbane, which opens next week, though it's not just a replica of its Sydney location.

"Take a look at King's Row," suggests John Fink, indicating the space alongside a floor-to-ceiling window with views of the Brisbane River and Story Bridge. "This will be the el primo seating - but every chair here is good." We're at Fink Group's first interstate restaurant, Otto Brisbane. The 120-seat northern outpost for the group behind Sydney venues Bennelong, Quay Firedoor and Sydney's original Otto on the Finger Wharf will open on 14 June and fills a generous chunk of the fourth-floor atrium at Dexus Property Group's 480 Queen Street office building.

If you were expecting a faithful replica of Otto Sydney, think again.

The branding is intact - white linen and striking water panoramas in place - but the menu veers in the opposite direction to Sydney's, doffing a cap to southern Italy, rather than the chillier north. Will Cowper, former sous-chef in Sydney for eight years, will head the open kitchen, with Alan Hunter, former longstanding sommelier for E'cco Bistro in Brisbane, wrangling wines. Sam Pask (ex-Selah, Sydney) will lead the floor.

Sydney's $100 lobster spaghetti won't make the trek north, but signature baby barramundi fillets with salsa verde will, along with the likes of pepper-crusted swordfish with Noosa red tomatoes; Sardinian-style globe artichokes; white anchovies with fennel, muscatels and pine nuts; spatchcock with char-grilled lemon, and more. Otto Brisbane will also serve a vegan menu, as Sydney does.

Smoked ham hock carbonara, pecorino 

Architects Tonkin Zulaikha Greer have used elements of Otto Sydney's DNA. But there are distinctly Queensland touches: timber flooring, timber-slatted Jenga-style screen walls, and dramatic magenta and purple fabric fans, "Les Danseuses", sourced by Fink Group chairman Leon Fink at the Venice Biennale.  A private dining room with seating for 20 overlooks the copper dome of Brisbane's Customs House.

A covered alfresco bar, Bar Otto, sits adjacent to the restaurant, offering all-day dining with coffee from Brisbane roaster Blackstar and milk from Maleny Dairies. "We want to serve the best coffee in the area. There are 4,000 people upstairs - we want to rust them on," says Fink.

An aptly Italian wine list, featuring Italian and Australian-grown Italian varieties, has been drafted by Hunter and consultant Ned Goodwin. It fields a clever selection of biodynamic and natural wines, but Fink says there will also be a healthy smattering of wines people "just want to drink".

Otto Brisbane opens on June 14, Parkland Level 4, 480 Queen St, Brisbane, QLD, (07) 3835 2888, ottoristorante.com.au/brisbane/

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