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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

What to expect at Tramsheds Harold Park

Grilled prawns from Fish & Co

Grilled prawns from Fish & Co

A substantial new eating precinct is about to open in Sydney's inner-west.

There's nothing like the excitement of a bunch of new restaurants to rejuvenate and redefine an area. It worked at Sydney's Barangaroo, and Alexandria and Rosebery before that, and now it's about to hit Harold Park in a big way.

Next month, the heritage-listed Rozelle Tramshed Depot, built in 1904 on the edge of Harold Park, will be the home of new ventures from Bodega, Tokyo Bird, Eugenio Maiale, Belle's Hot Chicken, Gelato Messina and more. "We really like the concept of the centre - an accessible, local-feeling space with great operators in a smart, design-conscious development," says Joe Valore of Bodega, Porteño and Continental Deli & Bistro.

Valore and his fellow Bodega co-owners Elvis Abrahanowicz and Ben Milgate are opening Bodega 1904, a new take on their Latin-leaning Surry Hills tapas restaurant. "Bodega 1904 will be Bodega-style food with its own flavours," Valore says. Former Bodega chef Joel Humphreys will return to head the kitchen while Valore will run an extensive wine list, with a retail offer to boot. "It'll be great value, with interesting wines - both local and international. We'll also sell picnic-style boxes for people to take home or enjoy in the park," he says.

Morgan McGlone's Belle's Hot Chicken will open later in the year, Surry Hills izakaya Tokyo Bird will switch yakitori for grilled seafood (whisky will still be a focus) at their new venture, Osaka Trading Co, and Sydney institution Gelato Messina will open its ninth Sydney gelateria. Former Danks Street Depot chef Jared Ingersoll and Seagrass Boutique Hospitality Group (Meat and Wine Co, Ribs & Burgers) will collaborate on Butcher and the Farmer, with Ingersoll acting as executive chef at the 300-seat restaurant, butchery, community garden and deli.

Valore, Milgate and Abrahanowicz say they're most excited about the developments (particularly the wood-fired oven) at Flour Eggs Water, a new pasta-focused venue by chef Eugenio Maiale of Besser and A Tavola. They're also up for collaborations with the other restaurant owners, says Valore. "We've had a brief chat about maybe doing something with the guys at The Little Marionette and we've had the very great pleasure of working with the legends at Gelato Messina on several projects so undoubtedly some collaborations will happen."

The Little Marionette's involvement comes in the form of Garçon, a boutique café where coffee is roasted in a vintage Probat roaster in sight of customers. The final two venues are an Egyptian-fusion restaurant, Bekya, from Wally Mostafa and David Conceicao of Al-Aseel, and the relocation of Annandale restaurant Fish & Co.

"We are pretty rapt with the whole crew. It's a truly great line-up. Already there's a really nice feeling of community," says Valore.

Tramsheds Harold Park opens 22 September 2016.

Tramsheds, 1 Dalgal Way, Forest Lodge, NSW; open daily from 7am to 10pm. For venue opening times see tramshedsharoldpark.com.au.

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