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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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Fast autumn dinners

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

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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.

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.

Miki’s Open Kitchen
Japanese
  • Shop 2, 131 Bussell Hwy,
    Margaret River, WA
  • (08) 9758 7673
  • Dinner Tue-Sat 6pm-10pm

Miki’s Open Kitchen
-33.996736,115.054668

Perched at the counter that rings Mikihito Nagai's kitchen, it's hard not to feel smug. Not only have you scored a reservation at Margaret River's best place to eat after dark, you're also occupying some of its primest real estate. Fry guy Norio Idei spends his evenings transforming local seafood into dazzling modern tempura. Olive and yuzu powder lends savour to golden whiting, while matcha salt elevates juicy Broome scampi. The fried stuff might be the kitchen's bread and batter, but the rest of the menu warrants exploring, too. Shark Bay crab steamed with fermented chilli, tofu and dashi takes fish-in-a-bag to another level, just as miso butter jolts baby carrots into life. Other than a blackboard detailing the make-up of the set menu, the fit-out keeps things plain: shake things up with a black sesame ice-cream and red bean cake dessert or another pass at the value-packed sake and wine list. The warm service, however, is a constant. 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $13-$20

    M $34-$40

    D $10;

    dégustations $60, $68

     

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Mikihito Nagai

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