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.

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.

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.

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.

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.

Issaya Cooking Studio, Bangkok

Ian Kittichai

Ian Kittichai

Don't expect a spring roll class at this Thai celebrity's cooking school.

After viewing the Grand Palace, shopping at Chatuchak markets and dining at David Thompson's Nahm, a Thai cooking class ranks high on many travellers' Bangkok itineraries. Classes in five-star hotels and tourist restaurants usually work with Thai standards: som tum, green curry, and mango with sticky rice.

Thai celebrity chef Ian Kittichai has aimed his new Issaya Cooking Studio at those already familiar with Thai cooking. In a kitchen in the upmarket Central Embassy mall, recipes from Kittichai's Issaya Siamese Club, number 31 on Asia's 50 Best Restaurants list, are taught using fairly advanced techniques: expect sous-vide, pastry-making and the occasional molecular trick.

Travellers are likely to find themselves pounding spices beside Kittichai and Bangkok residents, who otherwise wouldn't dream of taking a tourist cooking class. The chef's classes have proved popular with locals keen to learn the secrets of his lamb shank mussaman curry and smoky grilled chicken.

Much of Pongtawat "Ian" Chalermkittichai's childhood was spent with his mother at the market before school, then selling her curry rice from a cart after school. Kittichai trained at London's Waldorf Hotel, then moved to Sydney in the mid-1980s to help at his sister's Thai restaurant. Days off spent perusing cookbooks at the Chefs' Warehouse led to a chance encounter with Damien Pignolet and a job at Claude's.

Kittichai returned to Bangkok to run five-star hotel kitchens before heading to New York to open Kittichai, the city's first fine-dining Thai restaurant. Since returning to Bangkok in 2008, Kittichai has become a household name, with TV cooking shows, two cookbooks, Thailand's Iron Chef title and restaurants in New York, Mumbai, Barcelona and Bangkok. Students at his cooking classes are likely to spy fans sneaking in for autographs and selfies. Three-hour classes cost from $70; molecular class $159; children's class $63; mixology class $28. Check dates for free classes, visiting chefs and dinners at the chef's table with Kittichai, $170.

Issaya Cooking Studio, Lower Ground, Central Embassy, BTS Skytrain Ploenchit


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