Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Pea and ham soup

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Business class: Melanie Grant

Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.

Qualia Weekends of Wonderment

Learning and luxury go hand in hand during a weekend of discovery at Qualia.

For sensory indulgence, it's hard to match Qualia's sublime island location, guest pavilions - each with an infinity plunge pool - serene spa and beachside restaurant. For a chance to "connect with the region through a series of deeper sensory experiences", though, the resort has devised a program it's calling Weekends of Wonderment, which will bring experts in their fields to lead small groups of guests through hands-on activities.

The inaugural Weekend of Wonderment in June was headlined by chef Mark Best, of Sydney's Marque and Melbourne's Pei Modern, who created a four-course dégustation at the resort's Pebble Beach restaurant with wines matched by Marque sommelier Simon Curkovic. The menu was based on the day's catch of mud crab, which involved guests rolling up their sleeves and heading to the island's crab pots. (The biggest catch weighed close to two kilograms.)

Guests had the chance to pour their own soy-wax candle during a session with artisanal candle-maker Elise Pioch Balzac, of Maison Balzac, and to smell the roses in a flower-art workshop with Grandiflora's acclaimed florist Saskia Havekes.

Qualia's next Weekend of Wonderment is 28-30 November. Guest experts are yet to be announced, but Hamilton Island's brand and events manager, Nicky Tindill, promises "bespoke experiences" with international figures. "We hope by interacting with each expert throughout the weekend, guests will connect with the beauty surrounding Qualia," she says. Stay tuned.

Weekends of Wonderment are $1,040 per person; pavilion accommodation from $995 per night.

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