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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

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

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.

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.

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.

Is this the world's most expensive Christmas cracker?

Attention martini-lovers: Christmas crackers just got a whole lot cooler. Landmark London hotel The Connaught is launching its very own Martini-inspired cracker, replete with a tiny diver spearing an olive with a toothpick - a tribute to the work of miniature artists Christopher Boffoli, Slinkachu and Isaac Cordal.

But can you drink it? "The cracker itself is a limited-edition artwork for the recipient to keep," says Nathalie Seiler-Hayez, general manager of The Connaught, "it doesn't contain any gin."

It does, however, come with a gift certificate which will score you and three friends tailor-made Martinis at the bar. We'll take that over a paper crown any day.

Crackers are £250 (around $A420) and can be purchased by contacting crackers@the-connaught.co.uk.

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