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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

Venice Resort & Spa

Private island luxury comes to Venice.

All eyes are on Venice's Isola delle Rose after JW Marriott opened its first Italian hotel and European resort on the private island, Venice Resort & Spa, in March.

Spanning 16 hectares with refurbished buildings scattered around the island, the resort comprises 266 rooms (some with private pools), a cooking school, wine academy and Venice's largest spa. Architect Matteo Thun's top-to-toe restoration deploys locally made glass, Venetian tiles and original brickwork, adding warmth and character to an otherwise sleek and modern fit-out.

On the dining front, ingredients from the island's olive grove and extensive kitchen garden are put to good use at the resort's four restaurants.

Come sundown, La Sagra poolside bar on the rooftop, which has 360-degree views extending to St Mark's Square, for cocktails and cicchetti has got to be the spot to beat. Rooms from $560 per night, including breakfast.

Venice Resort & Spa, Isola delle Rose, Laguna di San Marco, Venice, +39 041 803 59 06


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