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.

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.

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.

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.

Happening Hobart

Dier Makr's eucalypt-spiked lamb

Dier Makr's eucalypt-spiked lamb

Hobart is enjoying a wave of CBD restaurant openings. Add these to the top of your list.

Kobi Ruzicka and Sarah Fitzsimmons visited Hobart in January 2016 while they were also looking for a new restaurant site back home in Melbourne. "We joked about doing something down here instead," Ruzicka says. "People seemed to be open to new ideas and we sensed a strong community." The joke turned serious and Dier Makr (pronounced die-er maker) is the result, and Ruzicka's produce-driven dishes, such as oysters dressed with buttermilk, cos with miso and black pumpkin seed, and char-grilled eucalypt-spiked lamb, are the drawcard, along with some interesting wines and cocktails.

Meanwhile, Vue de Monde-trained chef Oskar Rossi has come home to Tasmania with his Italian partner Frederica Andrisani to open Fico. They're serving two house-made pastas each day- linguine with crab and tarragon is a summer favourite- plus a seasonal risotto for two cooked à la minute. These are complemented by a short à la carte menu featuring the likes of fromage de tête or stuffed roasted quail, and a specials board for those moments when two or three game birds, or other rarities, become available.

A few blocks north, Ettie's is contributing to that great trend: roast chook. It's the star dish, along with a brilliant crème caramel, on a menu of gently reinterpreted classics. And speaking of classics, perhaps the ultimate French chef's chef, Alain Passard, of three-starred Paris restaurant L'Arpège is headed to Tassie, too. In March, he'll head Down Under for the first time thanks to the Launceston campus of TasTAFE where he'll cook lunch, dinner and host a masterclass as part of their Great Chefs Series.

Dier Makr, 123 Collins St, Hobart, (03) 6288 8910; Fico, 151 Macquarie St, Hobart, (03) 6245 3391; Ettie's, 100 Elizabeth St, Hobart, (03) 6231 1165.


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