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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

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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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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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.

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.

Christian Puglisi and Kim Rossen open Rudo in Copenhagen

Items from the all-day Aperitivo menu - Bella di Cerignola olives, Lolin anchovies, 24 months Cinta Senese ham, vermouth

Items from the all-day Aperitivo menu - Bella di Cerignola olives, Lolin anchovies, 24 months Cinta Senese ham, vermouth

Copenhageners like to say they're the most Mediterranean of the Scandinavians, so it was almost a given they'd take to the aperitivo hour, especially when Christian Puglisi and Kim Rossen are calling Carpano o'clock. The pair have opened Rudo, an all-day restaurant and lively vermouth bar, filling a yawning gap in what's known locally as Copenhagen K.

Opening another place was the last thing Puglisi imagined himself doing, having spent much of 2016 setting up a "farm of ideas" to supply his restaurants with organic produce such as milk from their own Jersey cows.

But Eataly was looking for a local operator to run a grand caffè in its new Danish outpost. Having fallen in love with Puglisi and Rossen's celebrated restaurants - Manfreds, the fine diner Relæ and especially their organic meats and pizza joint Bæst - the Eatalians wouldn't take no for an answer.

"I was like, nah, nah," says Puglisi of his initial reaction to Eataly's overtures. Opening on a pedestrian shopping strip in central Copenhagen wasn't his thing. "It was more about them convincing me and eventually I said, 'if you guys can buy in on the way we do things then that's the basis for what we'll do'."

And the way they do things? Their authentic way rather than, in this instance, the hard-core Italian way. Hence the name, which sounds Italian but isn't. It's partly inspired by Bud Spencer, Puglisi's screen idol when he was a teenager; the spaghetti-Western actor's craggy face features in a custom-made poster in the dining room. There are Negronis, of course, made with Carpano Classico and aged for four weeks in oak barrels, and to eat there's the likes of the juicy pork cotoletta topped with capers and lardo made in-house at Bæst.

Then there's the ultimate aperitivo: a burrata and black truffle toastie that deserves to be deified. House-made Wonder-style bread is filled with a mushroom emulsion and burrata made daily at Bæst with the milk from the farm. When the sandwich is pressed, the cream from the burrata oozes through the soft bread and caramelises, giving it a luscious crust. Experimentation proved a slice of black truffle was better on the outside than in.

Rudo's burrata and black truffle toastie

"I was saying to all the guys, 'this is going to be the big hit', and it was from the very beginning," says Puglisi, smacking his lips.

Rudo, Pilestræde 3, Copenhagen K, +45 33 18 29 52, rudo.dk

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