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.

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.

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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Singapore Airlines launches premium economy in Sydney

The new premium economy on Singapore Airlines

The new premium economy on Singapore Airlines

While nothing matters more to most airline passengers than cabin space, Singapore Airlines launched its premium-economy seats in Sydney today with an emphasis on the package as much as the seat pitch.

"It's not just the bigger seat, though, that's important," Greg McJarrow, the airline's NSW-ACT manager, said at the launch this morning. "It's the value of the total package - the service and the priority it gives passengers."

Premium-economy passengers have priority check-in and baggage handling, a hefty baggage allowance of 35 kilograms, a choice of three main courses and the ability to pre-book meals online, and wines and Champagne (Ernest Rapeneau Brut) served throughout the flight.

The airline has invested around $US80 million in the new cabins to be rolled out during the next five months in its Airbus A380s (36 seats) and Boeing 777-300ERs (28 seats) in a 2-4-2 layout. Each leather seat is 19.5 inches wide (18.5 inches in the 777s, compared with 18 inches in Singapore Airlines' economy seats), with an 8-inch recline and a 38-inch seat pitch; the airline's economy seats have a 6-inch recline and 32-inch pitch. The new seats have a calf and a foot rest, and two USB ports. Touch-screen high-definition monitors are 13.3 inches wide, which the airline claims is the largest in its class, with noise-cancelling headphones.

You'll pick the new premium-economy cabin easily when boarding - the palette is charcoal grey with orange trim and cushions, in contrast with the muted cream, chocolate and celadon-blue palette elsewhere. 

Return premium-economy fares from Sydney to Singapore cost from $2240;  return economy lead-in fares cost from $870.

singaporeair.com

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