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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.

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.

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.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Franklin’s David Moyle to open up shop in Melbourne

David Moyle

David Moyle

Longsong, a Thai-influenced grill and bar on the first floor of Longrain, will open in November.

First, a word of reassurance: it's business as usual at Franklin. David Moyle's commitment to Hobart's favourite eatery remains as strong as ever. He is its chef, it serves his food. But, he says, he wanted to use the quiet winter season this year to turn his hand to something new, and that something new is Longsong, a bold new chapter on the first floor of Longrain in Melbourne, set to open in November.

"Essentially it's a Thai grill and bar," he says. "Except that it's not exactly Thai." But while Moyle is reluctant to label the food Thai, much less authentic or regional, he says it'll look, feel and taste fairly Thai to the casual observer. He describes the seasoning he has in mind using terms such as "unapologetic" and "pungent". Lots of things grilled on sticks is the elevator pitch, and lots of flavour, with a strong focus on poultry, which will be hung in-house, along with "a hell of a lot" of seafood. "It'll definitely involve chilli, it'll definitely involve lime." The jury is still out on coriander. And at this stage of planning, rice and curries won't enter into it either.

"We've got that covered downstairs at Longrain," he says. "This is definitely more of a bar vibe." On the wine front, Moyle says he wants to pour "large-format Australians", while the cocktails will lean "non-shaky" in contrast to the more fruit-driven, classic Longrain stick-drink style.

The new gig came about thanks to the relationship between Moyle and Melbourne-based restaurateurs John and Lisa Van Haandel. He worked with the Van Haandels at Circa in his first head chef role, and then went on to open the acclaimed (but too short-lived) Pacific Dining Room for them at the Beach Hotel in Byron Bay before he moved to Tasmania. (The Van Haandels bought Sam Christie, Longrain's founder and the owner of Longrain Sydney, out of the Melbourne restaurant earlier this year.)

Though it's very different to the format and flavour of his food at Franklin, Moyle says the through-line to Longsong is clear, at least to him. "It's just food I want to eat and wine I want to drink."

Longsong opens above Longrain Melbourne in November. Longrain, 44 Little Bourke St, Melbourne, Vic, (03) 9671 3151

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