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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Amilla, Maldives

Simplicity with style is the design brief at Amilla.

After 10 years in the Maldives, Tom McLoughlin goes by the Dhivehi name for "island chief" when he's at home, a paradisical speck in the Indian Ocean named Amilla Fushi. There's a fair bit of McLoughlin's character in Amilla, the resort he's opening this month with fellow Australian Michael Flynn. "I didn't want a stiff, high-end resort," he says. "I wanted a place where families and groups of friends could have the time of their lives. I wanted simplicity but with great style."

McLoughlin and Flynn, whose Small Maldives Island Co manages the resort, dreamed big on a small island: 71 "homes" with pools and up to six bedrooms; a 1,300-square-metre pool they say is the biggest in the Maldives; eight dining venues; a children's jungle; a dive centre; and a 15-room spa. There are homes facing the beach, reef and lagoon, and treehouses at the height of coconut palms.

Why stop at one island? Next year the business partners will open Finolhu, envisaged as a "luxury beach club" for a younger set. Both islands in Baa Atoll are about 30 minutes north-west of the capital, Malé, by seaplane and, like all of the 1,200 islands within the Maldives' 26 atolls, these two are surrounded by lagoons and circled by reef. Amilla's reef has its own "blue hole" dive site within swimming distance of the beach.

Luke Mangan is overseeing Amilla's menus, from the upscale Lonu to barbecue hampers and "home" delivery, and promises a focus on seafood straight from the boat. In a first among Maldives resorts, guests can slip down to a general store for supplies to cook. Or there's always the butler.

Rooms from $2,000 per night.


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