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.

Neil Perry is rebooting David Jones’ food halls

Neil Perry at David Jones

Neil Perry at David Jones

Expect quality over quantity next time you pop in for a bite between shopping sprees.

Never mind late-night shopping, you'll soon be able to order a Negroni at the new-look David Jones food halls. Rockpool chef Neil Perry has signed on to transform the 178-year-old department store's food business from top to bottom. Stores around the nation will see the benefit of the new partnership, starting at the Sydney CBD flagship store and Melbourne's Bourke Street store in the coming weeks, with other capitals to follow in the lead-up to Christmas.

The overhaul is spearheaded by new CEO John Dixon. Before taking on the top job at DJs in January, Dixon spent almost two decades at Marks & Spencer in the UK, and the success of its market-leading food and wine department is something he hopes to replicate.

"The choice of Neil was a very easy one," he says. "DJs is Australia's iconic retailer, and as Neil is Australia's most iconic chef, it's the ideal partnership. It's so important to have a vibrant, exciting food offering in a bigger retail business. We felt that the time was right to transform it."

Apart from ensuring that the country's best oysters will be shucked to order at the oyster bars, Perry is tight-lipped on the specifics of his plan for the menus and the suppliers for the food halls' deli and meat counters. For now the plan is to shake up the take-home offering as well as the various eat-in bars and outlets. Rockpool's sommelier team will be dispatched to educate staff and expand David Jones' wine section, while Perry will spend significant time beefing up their product knowledge and building on service skills.

One part of the plan Perry has expressed considerable excitement about is sandwiches. Huzzah! "We really want to own that for quality in Sydney," he says, adding that he's currently deep in the testing phase.

There's also an opportunity for the addition of a cocktail menu, which will match the potential introduction of later (and earlier) opening hours. "We'll be working on the David Jones Negroni first," he says.

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