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.

The Brando, Tahiti

The eco-friendly resort has been built to the actor's specifications.

Tumi Brando grew up on Tetiaroa and knows every nook and cranny of the pristine atoll in French Polynesia. As a nature guide at The Brando, a 20-minute flight from the Tahitian capital of Papeete, Marlon Brando's granddaughter is like everything at this phenomenal new resort: cool, exotic and beguiling.

Given the island's natural beauty and hint of Hollywood glamour - Brando discovered Tetiaroa while filming Mutiny on the Bounty in 1960 and bought it six years later - few resorts have been more anticipated. No expense was spared on the 35 villas, the work of Tahiti-based French designer Pierre-Jean Picart, each with custom-made French and Italian furniture, plunge pool and a private stretch of white-sand beach. Nor on the Polynesian day spa hidden in trees above a lake where, for centuries, Tahitian royalty holidayed. Nor in the restaurant with menus designed by Guy Martin of Paris's Le Grand Véfour.

Resort developer Richard Bailey, a long-time resident of French Polynesia, spent a decade fleshing out the concept with Brando, who dreamed of building an eco-friendly "university of the sea" on the atoll.

The Brando opened last year, 10 years after the actor's death, with all the eco-credentials he wanted. These include power from the sun and coconut oil and an air-conditioning system cooled by seawater.

A package, including five nights at The Brando, all meals and drinks, excursions and spa treatments, return flights from Australia with Air Tahiti Nui, charter flights to Tetiaroa, plus two nights at the InterContinental Tahiti in Papeete, costs from $13,360 per person twin share. 1300 858 305, tahititravel.com.au

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