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.

Hot Plates: Vincent, Canberra

Vincent, Canberra

Vincent, Canberra

A newcomer to the wine-bar-cum-diner genre in Canberra, Vincent paints on a pleasantly familiar canvas. The space is minimalist in style, with neutral tones, warm Edison pendant lighting, and bar-style seating to rival The Chaser's election desk.

A concise wine and food offer - presented on a Scrabble-tile-like menu à la Andrew McConnell's Marion wine bar in Melbourne - reinforces the sense of relaxed dining. The wine selection (around half a dozen reds and whites) pulls focus on France and Italy, with good-value pours running from Bordeaux to Barolo. And there's plenty of wine smarts among the youngish floor crew.

The eats lean toward the accessible, with familiar combinations of flavours and ingredients: beetroot and goat's cheese, pork belly and cauliflower, lamb with eggplant and feta. Rare wagyu beef with pomme purée is a highlight, while mushroom arancini and a mini lobster burger round out the snacking options.

Vincent's still a work in progress, but a welcome one at that.

Vincent, 48 Macquarie St, Barton, ACT (02) 6273 7773, vincentrestaurant.com.au

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Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
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