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.

A Guide to Sydney

Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.

The question, of course, is which Sydney? Visiting some of the hottest food destinations right now, your path is likely to be well trodden. The breadth and depth of interesting eating in Sydney, though, means you can slice it a great number of ways and come up with an interesting result. Asian-influenced Italian. A comparison of the city's various Chinatowns. Testing the theory that Sydney is home to the best Thai food outside Asia. The breakfast blitz. Barefoot luxury. Nothing but seafood. The city enjoyed on and from the water alone. Good options all. There's a lot of Sydneys. Here's one of my favourites:

 

Kick off with coffee at Neighbourhood, a hole in the wall distinguished by unfailingly friendly service from owner Sean McManus and quite possibly the best flat white in town. Fortified, you can now consider breakfast in earnest. Sydney likes breakfast. A lot. Spice yours up with a visit to Boon, a café within a glammed-up Thai grocery. Here deep-cuts from the Thai repertoire meet unusual pastries and a Sydney café sensibility - rare is the venue that serves Brickfields sourdough and matcha waffles on the one hand and ant-egg larb on the other. Rarer and more interesting still is a place that mingles the two streams. Thai-style pork crackling garnishes the avocado toast, while bacon and baked eggs make a fine complement to grilled pork skewers and congee.

 

Could it be lunch already? Let's hope so. Two of the hottest options in town involve kitchens built around the hearth. At Ester, in the rapidly gentrifying streets of Chippendale, informed, easygoing service and a savvy, progressive wine list frame a menu that puts the wood-fired oven to unusually good use. The more-usual suspects such as ducks, bread and pies are baked and roasted with finesse, but the flames are also deployed to gently warm oysters (served with the twang of horseradish), char cauliflower (done with a splendid almond sauce and mint) and scorch mandarins to accessorise fat slices of cured kingfish with miso sauce.

 

At Firedoor, meanwhile, Lennox Hastie takes the skills he learned working at the globally acclaimed Basque-country restaurant Etxebarri and translates them to Surry Hills, in a kitchen where all the cooking - repeat,allthe cooking - is done over coals. The real surprise here is the delicacy of Hastie's touch: marron, Australia's luxurious freshwater lobster, for instance, sings with sweetness, accented with finger lime and native herbs. Firedoor also serves one of the most serious dry-aged steaks in the country - albeit at the most serious price of $149.

 

All this eating is apt to make a person thirsty. Seek refreshment at 10 William St, a wine bar that sneaks some surprising and subversive influences into its ostensibly Italian cellar and menu.

 

And then it's time for dinner. Few restaurants better characterise the modern face of Sydney cooking right now than Automata. The setting is polished and the outlook is cosmopolitan, but even as they take wing with wild ideas on the plate and in the glass (hello Balmain bug tail with steamed eggplant and XO sauce) chef Clayton Wells and his team work to keep things grounded and friendly. Dreaming big and treading lightly: could this be the new flavour of Sydney?

 

Fly from Hong Kong to Sydney with Cathay Pacfic from just 25,000 American Express Membership Rewards points*. Go the distance with American Express.

 

* Conditions apply: Points amount as at 18 August 2016 and subject to change. T&Cs apply. Points are for one way flights, may vary according to airline and are calculated based on an American Express® Platinum Card on Premium Ascent. Fees, charges and taxes not included.

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

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