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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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.

QT Falls Creek

The quirky chic characterising hotel group QT hits new heights on the Victorian slopes.

How about a side of fun with that morning ski? At QT Falls Creek, the fourth addition to the hotel group's expanding family, that's exactly what's on the menu.

The property, which was rebranded by the group in May last year, comprises 63 one-, two- and three-bedroom apartments and penthouses, which banish the dreary alpine-hut stereotype. Here, it's all sleek designer furnishings, private balconies with hot tubs and signature QT quirks with the likes of decks of Uno and little hot-water-bottle pocket-warmers in the minibar kit.

Powder fiends couldn't be better located. The ski resort's main chairlift is at the doorstep and there's a snow-gear rental shop next door.

Hungry? The hotel's two dining areas are more than just refuelling stops. Bazaar is an "interactive marketplace" offering made-to-order omelettes, Le Chasseur casseroles of porridge and spicy baked beans for breakfast to roast lamb with mash, sliced-to-order charcuterie and a steamed dumpling station at dinner. Stingray is the hotel's all-day lounge, with a California-meets-Aspen vibe. It serves Mexican-style eats from the kitchen and hot buttered rum and warm milk punch from the bar. Those after a more hands-on approach can take refuge in the sauna or at the spa, where winter-inspired treatments such as warming thermal massages and organic cocoa butter and coconut cream wraps soothe weary muscles.

QT Falls Creek hits its straps from June to September, but the hotel is open year-round with cycling, hiking and horse riding on offer (though Bazaar and the day spa are generally closed outside the snow season). A one-bedroom apartment in winter costs from $698 per night, including breakfast, with a minimum two-night stay.

17 Bogong High Plains Rd, Falls Creek, Vic, (03) 5732 8016.


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