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.

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.

New cruises 2017

Cue the Champagne.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Surry Hills to Soho

A Sydney-born wine bar is introducing artisanal Italian drops to Hong Kong.

Opposite Tong's Machinery Shop, dwarfed by residential high-rises and just down the hill from a century-old shrine to a Taoist deity is the edgy spot Andrew Cibej picked for his new 121BC, a streetside wine bar in Hong Kong's burgeoning Soho entertainment district.

121BC is Italian in both kitchen and cellar, and a logical step for the proprietor of Sydney restaurants Vini and Berta, and the Surry Hills wine bar of the same name.

"We travel to Italy to meet wine producers, and Hong Kong is on the way," Cibej says. "I looked around and there seemed to be an absence of the sort of venue we have back home and little in the way of Italian wines."

Sommelier Giorgio De Maria has compiled an impressive wine list, and triumphantly declares, "Ninety-nine per cent of the wines are self-imported - you don't find them anywhere else in Hong Kong, and all of them are sustainably produced by small artisans."

With seating for 50 or so in a small space with a minimalist fit-out, 121BC presents a succinct menu, including traditional favourites such as buffalo mozzarella and cherry tomatoes, and roasted eggplant with ricotta. 121BC, 42-44 Peel St, Soho, Central, Hong Kong, +852 2395 0200.


More Hong Kong

Planning a trip to Hong Kong? Check out our archive including features on the disappearing dishes of Hong Kong, a Hong Kong shopping guide, our foodie guide to Hong Kong, and more.

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