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.

And so to bed... restaurants in Italy with bedrooms

Pepe in Grani

Pepe in Grani

After a memorable meal in the Italian countryside, simply retire upstairs.

Some of Italy's finest kitchens and vineyards are fuori pista, so off-piste that finding a place to stay after a languorous meal or wine-tasting can be a challenge. A handful of entrepreneurs have responded by adding rooms to their menus.

When Franco Pepe, a third-generation baker and well-respected pizzaiolo, opened Pepe in Grani in October 2012 in his native Caiazzo, 50 kilometres north-west of Naples, diners flocked from all over Italy. They came to taste his flawlessly executed thick-rimmed pizze topped with locally sourced mozzarella, heirloom tomatoes, seasonal produce and cured anchovies. There was only one problem: there was no place to sleep off their pizza dinner. A first in Caiazzo, Pepe in Grani opened two simple yet comfortable rooms above the pizzeria in December, using local artisans to fit and furnish.

Pasticceria Besuschio, founded in 1845, is a landmark in Abbiategrasso, 26 kilometres west of Milan. Andrea Besuschio, a fifth-generation pastry chef, has added two well-appointed rooms above his bakery for travellers and overnighting Milanese, drawn to his Saint Honoré and tiramisù.

An hour's drive north-east of Venice, near the UNESCO-listed town of Cividale del Fruili, is Orsone, a tavern and restaurant run by celebrity restaurateur and vigneron Joe Bastianich and his mother, Lidia. In August, they opened four attractive double rooms upstairs, making this an excellent base for exploring vineyards in the Friuli-Venezia Giulia region and neighbouring Slovenia.

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