Located at the idyllic Lawns of the Lobby, Rosa’s offers pizza, paninis and drinks throughout the day, along with pastries and coffee for breakfast. Open from 7am seven days a week, Rosa’s has already become a popular spot for public servants to grab their morning coffee. They also serve buns, banana bread and chop chip cookies in the mornings, along with a bacon and egg brekky roll. From 11am, Rosa’s serve a range of paninis, including roast beef with pickles, eggplant parmigiana and more. Their pizzas consist of house-made dough cooked in a large wood-fired oven and they have a number of opt ..read more

Matt Moran’s Italian steakhouse Compa is officially here, offering a relaxed dining experience in the heart of Canberra’s city. Compa is the second of Moran’s Canberra spaces to open recently, and is the sister venue to sandwich bar &Sando. Located on Bunda Street next to Raku, Compa has a focus on local, seasonal produce, with the menu designed to showcase ACT goods. CD was invited to check out the new venue for dinner on Thursday night, 11 April, and there was certainly plenty to enjoy. View this post on Instagram A post shared by Canberra Daily (@canberradaily) The restaurant was bu ..read more

Get aboard the focaccia art trend with this simple but stunning no-knead recipe that’s perfect for any occasion. No-Knead Focaccia Garden Prep/cook time: 40 mins | Dough rest time: 15 hours | Serves: 8-10 Focaccia 540g (4 cups) bread flour 2 tsp flaky sea salt + more for baking 2 tsp (8g) instant yeast 450g (2 cups) lukewarm water (1/2 cup boiling water + 1 1/2 cups cold water) 1/4 cup olive oil Focaccia garden decoration options Spanish onions French shallots Spring onions Capsicum Fresh herbs Capers/Caperberries Cherry tomatoes Olives Asparagus Seeds Rocket/Baby spinach In a large bowl ..read more

Chef and restaurateur Matt Moran’s newest venture has arrived in Canberra, with sandwich bar, &Sando, opening in the city today. &Sando offers a range of different sandwiches and some pastries that should cater to any sandwich lover, with the full menu available for take-away. The sandwiches are made using a mixture of Sonoma and Under breads. The deli-style sandwiches are made from combinations of classic ingredients including salami, mortadella, ham, provolone, pickles and veg. The menu features several options; Shroomy, Tuna Fish, Chix Schnitz, Spicy Deli, Not so boring, Pastrami Me ..read more

We love to celebrate Easter by indulging in a delightful assortment of chocolates and sweet treats. From classic favourites to new, innovative offerings, there’s something for every chocolate enthusiast. Here are some popular chocolates to try this Easter: Lindt Gold Bunny: The iconic Lindt Gold Bunny, made from the finest Swiss milk chocolate, is a symbol of Easter luxury. Wrapped in gold foil with a red ribbon and bell, this chocolate bunny is both a treat for the palate and a delightful decoration. Cadbury Creme Eggs: A staple in Easter baskets, these chocolate eggs filled with a sweet, cre ..read more

These delightful eggy treats are sure to be a crowd-pleaser for every bunny this Easter long weekend. Easter chocolate caramel cheesecake Recipe and image courtesy of Australian Eggs. Cook: 90 mins | Serves: 12 250g digestive biscuits 125g butter, melted 750g cream cheese, at room temperature 3 tsp vanilla essence 3/4 cup caster sugar 3 eggs 300g sour cream 2 tbsp cornflour, sifted Chocolate wafer biscuits, cut diagonally into pieces, to serve Easter eggs, to serve Honeycomb, chopped, to serve Choc-caramel sauce 180g bar Caramello chocolate, broken into pieces ½ cup firmly packed brown suga ..read more

It’s no use crying over spilled milk – or stale bread, for that matter! Here are two tasty ways to make great use of baked goodness that’s past its best before date and stop it from going to waste. Images and text from Baker Bleu by Mike Russell, photography by Parker Blain. Murdoch Books RRP $49.99. Panzanella Serves 4 as a side Panzanella could almost be called a baker’s salad – it takes your hard work baking a beautiful rustic loaf and showcases it, even when the bread might be past its prime. This recipe is made extra summery with the addition of ripe nectarines. To showcase the jumble of ..read more

For fresh ideas on what to bring to a potluck, try these recipes that are simply made for sharing. Sweet or savoury, we’ve got you covered. Images and text from What Can I Bring? by Sophie Hansen, photography by Sophie Hansen. Murdoch Books RRP $49.99. Baked pearled barley with all the early autumn veggies This recipe does a few things well: firstly, it uses a heap of the beautiful vegetables in season around early autumn (think zucchini/courgette, tomato, corn and eggplant/aubergine). Next, it feeds a load of people in one tasty package. And, finally, it’s not at all hard to throw together a ..read more

Once a year, American fast food giant In-N-Out chooses one city in Australia to set up a pop-up store for a day. This year they chose to do it right here in Canberra at Walt & Burley in Kingston today, Wednesday 28 February. In-N-Out is beloved in the States and the hype and expectation about the temporary set-up in Canberra was high, so CD went along to check out if burgers matched the hype. The pop-up opened at 9am, so we arrived at around 9.20am thinking we may be able to beat the rush as not many would be keen for a morning burger. Wrong! The line was already long and it ended up takin ..read more

Brodburger is giving away 1,500 free burgers to help celebrate their Tuggeranong store’s grand opening on Friday 1 March. Their latest venue is located at the South.Point Shopping Centre’s new vibrant food precinct called The Point. The opening coincides with their 15th birthday and to celebrate the occasion, Brodburger is dishing out 1,500 free burgers (approx. 3 hours worth) to loyal patrons, starting from 5pm. That’s 100 burgers for every year in operation. “We are beyond excited to bring Brodburger to Tuggeranong and be a part of the The Point precinct,” said Sascha Brodbeck, co-owner of B ..read more