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.

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.

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.

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.

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.

Cambodian culture club

John Fink, David Thompson and Matthew Albert

John Fink, David Thompson and Matthew Albert

Australian expertise is behind a stylish new training project.

For travellers to Cambodia, Battambang is an overnight stop between Siem Reap, two and a half hours' drive north-east of the riverside city, and the capital Phnom Penh, about five hours south-east. If they stay, it's usually to take a bone-jarring ride on the Bamboo Train through the rice paddies. For Cambodians, however, Battambang is renowned for its produce and distinctive cuisine, featured in a stylish new training restaurant with Australian backers.

The restaurant, bar and gallery Jaan Bai ("rice bowl" in Khmer) is the brainchild of Tara Winkler, founder of the Cambodian Children's Trust (CCT) in 2007, which supports children living in poverty; she was named Young Australian of the Year in 2011 for her work. Jaan Bai is backed by chef David Thompson, of Nahm Bangkok, and Sydney restaurateur John Fink, of Quay and Otto, who offer expertise and work experience for staff, including head chef Mohm Meah. Vittoria Coffee helped fund the restaurant and founded Battambang's first barista training school at nearby Sammaki Gallery, another CCT project. "My hope is that Jaan Bai will not only create jobs for underprivileged youth but bring people to Battambang and boost the local economy," says Winkler.

Battambang is a fertile region known for its rice, fruit and vegetables. The city of 300,000 has several markets, good street food and artisanal producers known for rice noodles, rice wine and prahok, a pungent fermented fish paste. It's also the birthplace of the national dish amok, a steamed fish curry. Occupying a French colonial shophouse in Battambang's old town, Jaan Bai has a short menu featuring Cambodian, South East Asian and Asian-inspired sharing dishes made from local produce and organic ingredients grown by the trust.

Jaan Bai, Street 2, Battambang, Cambodia.


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