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.

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.

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.

Melbourne’s Lawyers, Guns & Money closes

Victor Liong

Victor Liong

Well that was quick. Just over six months after chef Victor Liong (Lee Ho Fook) opened Lawyers, Guns & Money, his Chinese street food joint in the legal precinct of Melbourne's CBD, he's shutting it down, foiled by the limitations of the space.

"I really loved the concept of Lawyers, Guns & Money but I think we jumped into it too quickly without looking at the operational constraints of the site," says Liong. "The back of house just couldn't cope with what we wanted to do, no matter how we looked at it. We tried to tweak it but there were bottlenecks in every change we tried to do. We could do noodles and congee but we couldn't also do fried chicken. It was always the case of one thing or the other. We couldn't do what we originally wanted to do."

There was the money factor too. Realising that there was no way to do any more than 130 people at lunch due to the lack of storage space and size of the kitchen Liong came to the conclusion that the business wouldn't be able to pay for itself. In this space.

The proviso is important because the concept of LGM is not gone for good, it's just searching for a new home.

"It was not a fun decision to make but it was one we had to make," Liong says. "We always had the idea that LGM would also be a nighttime venue where you could get congee until two in the morning. I imagined it as a bit of a hospo hangout. The concept's not going away, we're just looking for the right space."

In the meantime, expect to see LGM pop-ups in the next few months or, if the site is right, a fully-fledged permanent version.

"The concept is ready to go so it will be very quick to activate," says Liong. "If we find the right space we can open anytime." 

Lawyers, Guns & Moneycloses this Friday, 29 July, Cnr Church Ln & St James Ln, Melbourne. (03) 9614 0445, lgmmelbourne.com.

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