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.

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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Royal Caribbean's Ovation of the Seas

Sky-diving on the high seas? Looks like cruising doesn't have to be all high tea and bridge, after all.

It's no secret that serious cash is being pumped into the cruise industry and Royal Caribbean International has upped the ante. Its Ovation of the Seas, currently being built in Germany, will be the single largest investment in Australia by any cruise company, at more than a billion US dollars.

Ovation is the latest Quantum class vessel in Royal Caribbean's 23-ship fleet, and when it arrives here via Shanghai in December 2016, it will be the largest, newest and most technologically advanced ship to visit Australia.

It's 23 per cent bigger than its sister ship, Voyager of the Seas, currently the biggest cruise ship in Australia.

The 348-metre ship will carry 4,905 passengers and 1,500 crew for a five-cruise program covering Australia and New Zealand.

"The vast bulk of Australians have never been on a cruise," says Gavin Smith, the company's regional vice president, Asia Pacific. "Ovation reimagines the way that an Australian family might cruise. "

Along with the usual buffet, bridge and Broadway entertainment, a holiday on Ovation might include cocktails at the Bionic Bar, where robots make the drinks, or a surf-simulation lesson. The SmartShip, as it's called, will also offer WiFi, radio-frequency wristbands (rather than keys), and an iQ-style app for guests to manage their activities.

Other world firsts include skydiving at sea, and the North Star aerial observatory experience, where guests will be lifted by a robotic arm more than 90 metres above sea level, then out to sea for a 360-degree view. Dining won't take a back seat, with 18 restaurants including a Jamie's Italian and eateries by Americans Michael Schwartz and Devin Alexander.

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