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.

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.

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.

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.

Aaron Carr to leave Vasse Felix after 21 years

Aaron Carr

Aaron Carr

Aaron Carr, chef at Vasse Felix for a remarkable 21 years, is leaving the pioneering Margaret River winery to open a new restaurant.

The veteran south-west chef is joining forces with Tony Davis and Redmond Sweeney of new-wave wine label Snake & Herring and setting up shop in Dunsborough, a coastal town and popular holiday destination located 10 minutes from Yallingup.

While Carr is keeping an open mind about the concept ("You never know what's going to work until you get into the kitchen and cook," he says), the plan is to open for lunch and dinner and make West Australian producers the focal point of both the kitchen and cellar. In the same way his new business partners scour the land for parcels of grapes, he'll be doing the same with ingredients.

"Like the wine, the menu is going to be a bit of a safari," says Carr, who cites the direct, flavour-first cooking of restaurants such as Sydney's Ester and Fred's as inspiration. "It's about keeping things as simple as possible and letting the produce speak for itself. Because it's so good, that should be easy." 

He's equally excited about the location of the as-yet-unnamed venture: the restaurant is in a building that will back onto the town's Dugalup Brook Creek and will feature both indoor and outdoor areas. Interior designer and frequent collaborator with The Lucas Group (Chin Chin, Hawker Hall) Samantha Eades is overseeing the fit-out of the rammed limestone, concrete and steel space.

"I wouldn't have gone into it if it was just a café," says Carr. "It felt like the right time to do something for myself and get in with a young wine company that wants to grow and is keen to have a crack."

Carr's new venture is due to open in November, just in time for this year's Margaret River Gourmet Escape. Carr finishes at Vasse Felix at the end of May and a successor is yet to be announced.

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Latest news
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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