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.

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.

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.

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.

Albert Adrià's latest projects

Bodega 1900, Barcelona

Bodega 1900, Barcelona

The younger Adrià brother expands his culinary empire with a London pop-up and new Barcelona projects.

Until a couple of years ago Albert Adrià's name was always linked with that of his older brother, Ferran, as the fame of the clifftop Costa Brava restaurant El Bulli spread. While Ferran was the restaurant's enigmatic figurehead, Albert was the behind-the-scenes creative director responsible for research and development.

Ferran closed El Bulli in July 2011, converting the restaurant into the El Bulli Foundation, dedicated to culinary experimentation. And Albert moved out of the lab and into the spotlight, opening a handful of restaurants in Barcelona in quick succession under the collective title El Barri, Catalan for "neighbourhood".

Last year was particularly action-packed for the chef. His year-old smart-casual fine-diner in the hip quarter of Sant Antoni, Hoja Santa, was awarded a Michelin star for its inventive Mexican haute cuisine. Its sibling, Niño Viejo, the taquería next door, has been wildly popular since opening in August 2014. Two blocks away, Albert's rowdy Catalan eatery, Bodega 1900, has proved just as popular. Nearby, the theatrical Tickets, opened by the Adrià brothers five years ago, is known for its avant-garde tapas, while at Pakta, Albert introduced Barcelona diners to Nikkei, Japanese-Peruvian fusion cuisine. Also in the neighbourhood is El Barri's spacious new HQ - with a state-of-the-art test kitchen for the boss, of course.

Popping up in London this month is 50 Days by Albert Adrià , a pop-up in Hotel Café Royal in Piccadilly. The chef has invited diners to cocktails in the hotel's ornate Oscar Wilde bar, then to linger over his tasting menu.

When Albert returns to Barcelona in April he'll focus on two projects: a new restaurant called Enigma at the El Barri HQ, scheduled to open mid-year; and Heart Ibiza 2016, the second iteration of his "dialogue between gastronomy, music and art" on the Balearic island. The seasonal event was launched last European summer; Albert says he's working on a different, even bigger concept.

Next up? The chef-impresario says he's toying with the idea of a dessert bar, a return to his pastry-making roots.


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