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.

Momofuku takes over Lee Ho Fook

Momofuku Ko chef Sean Gray

Momofuku Ko chef Sean Gray

Lee Ko Fook? Or Momofooku Ho? However you slice it, Melbourne's in for a treat. 

Just when you thought Melbourne was going to collapse under the weight of culinary talent jetting in for the double whammy of the World's 50 Best Restaurants and the Melbourne Food & Wine Festival at the beginning of April, along comes news that not one but two chef alumni of Momofuku in New York are getting together to cook dinner while they're in town.

Related: Massimo Bottura invites you to dinner

Sean Gray, chef at Momofuku Ko, the flagship fine-diner in the East Village, is teaming up with Momofuku Seiōbo chef Paul Carmichael and host chef Victor Liong at Lee Ho Fook for a night of fun and fireworks. Better still, they're joined by front-of-house star Su Wong Ruiz, the manager of Ko who keen-eyed Momo-watchers will remember fondly from her stint on the floor in Sydney when Seiōbo first opened.

Momofuku x Lee Ho Fook illustration.

"Working with Sean and Su has been a long time coming. Now that it's finally happening, my excitement is only growing and I'm just trying to stay as calm and focused as I can," says Carmichael. "Su and I worked together, and I can't wait to get the band back together."

Gray, meanwhile, is keen to see what Momofuku translates to south of the equator. "I've always had a lot of respect for Paul's cuisine. He has a unique style and a very clear focus on what good food is," he says. "I'm excited to see what flavours and techniques he's developed in the time he's spent in Australia." 

It might be a week of hot-ticket items, but this one's practically smoking, folks - get in quick.

Catch Momofuku's Sean Gray and Paul Carmichael cooking with Victor Liong at Lee Ho Fook on Monday 3 April. Six courses, $148 (plus drinks). For bookings, contact Lee Ho Fook on (03) 9077 6261 or momofuku@leehofook.com.au

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17.03.2017
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Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
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Momofuku takes over Lee Ho Fook
15.03.2017
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