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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

MoVida Sydney to close this month

Frank Camorra (left) and Andy McMahon

Frank Camorra (left) and Andy McMahon

You have four weeks to book into one of Sydney's premier Spanish restaurants before the doors close.

After a smashing first two years, a solid third and a tough last six months, MoVida restaurateurs Frank Camorra and Andy McMahon have followed in the footsteps of Moon Park and Marque and decided to close the doors to their Sydney outpost at the end of this month.

"There's no spin on it," says Camorra. "The restaurant just wasn't busy enough to keep operating, even though it was full most nights. Our business model needs a high turnover of tables to make it work, but lately the lunch trade has completely dried up." For the past 12 months the intention had been to relocate the Surry Hills restaurant and team to a heritage-listed smaller site off Martin Place, but development challenges including a hefty cost to implement extraction fans led to the plug being pulled on the plans.

Camorra is disappointed but says the team is still considering potential CBD sites and the busy Sydney domestic airport venue will remain, but with the Surry Hills lease edging towards an end, they took the opportunity to take up an offer of sale and concentrate on their hugely successful Melbourne restaurants. McMahon confirms they'd still love to open a MoVida Next Door-style spot in the CBD, "but every time we come across a site there's something not right about it. Plus, the rents are insane."

In the meantime, there's plenty happening elsewhere to tide over fans of Camorra's cooking. The MoVida brand has recently made its début overseas with the opening of a breezy, sophisticated restaurant in Potato Head Beach Club's new Katamama Hotel in Seminyak. McMahon says there are also plans to expand further across South East Asia and open restaurants in Singapore and Hong Kong in collaboration with the Potato Head group, potentially within the next two years. For now, you have until 29 June to book in for all the Cantabrian anchovies and jamón serrano you can manage.

MoVida Sydney's last day of service will be Wednesday 29 June, 50 Holt St, Surry Hills, open Tues-Sat noon-3pm, 6pm-midnight,  (02) 8964 7642, movida.com.au/sydney

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