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.

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.

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.

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.

Hot Plates: Fritzenberger, Brisbane

Fritzenberger's loaded frites

Fritzenberger's loaded frites

A new burger-frites and brew bar featuring Vegemite-flavoured salts and a coffee-infused IPA.

You won't find Ryan Squires' name on the menu at Fritzenberger, but fans of Esquire, his Brisbane restaurant, may recognise his hand at work behind the scenes at this new burger-frites and brew bar. Squires' touch is evident in details like the "Fritzensalts" - salts flavoured with the likes of roast chicken, Vegemite, beetroot, shiitake and vinegar - designed to properly shake up that $6 cone of top-notch chips. The organic ketchup is made in-house, while the patties that fill soft, lightly toasted, sesame seed-sprinkled buns are juicy and generous, made from a mix of grass-fed, dry-aged chuck and brisket sourced from the Byron Bay hinterland. 

The fish burger, meanwhile, is made with sustainably fished, crisp panko-crumbed Cone Bay barramundi fillet from Queensland. There's a clear focus here on nailing nice-to-haves as well as the basics, which ratchets the venue up a notch. Smart add-ons like bacon jam, maple-candied bacon and house-made dill pickles also make the cut. "Loaded frites" arrive boosted not just with sauces, green onion and that candied bacon, but also with a Twisties salt.

Fritzenberger's dessert burger.

For a real five Health Star Rating, there's the icing sugar-dusted dessert burger which comes on a milk bun, replete with a dark chocolate ice-cream patty and raspberry ketchup. The venue anchors a prominent corner on the busy Caxton Street strip, the latest venture from Squires' mates Steve Minon and Matthew Bailey, the pair behind ice-cream brand Nitrogenie and dumpling bar Harajuku Gyoza. High ceilings and windows opening onto the street keep things airy, otherwise it's industrial-chic by the numbers - shiny brew tanks, bare brick, timber, steel and a rivet-studded bar. A slick selection of unfiltered, preservative-free house beers from brewer Matthew Glanville - anything from a sparkling ale to a coffee-infused IPA - only add to the party.

Fritzenberger, 52 Petrie Tce, Brisbane Qld, (07) 3506 3656, fritzenberger.com

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