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.

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.

The Pot Food & Wine
Modern Australian
  • Shop 2, 160 King William Rd,
    Hyde Park,
    Adelaide, SA
  • (08) 8373 2044,
    www.thepotfoodandwine.com.au
  • Tue-Thu & Sun noon-10pm, Fri-Sat noon-10.30pm

The Pot Food & Wine
-34.954837,138.599986

The Pot pops with a vibrancy that comes from an exciting, ever-changing wine list and an all-day kitchen that understands what casual dining should be. Out come the timber boards loaded with coriander-flecked corn croquettes and fiery chilli jam and "pot buns" containing goodies such as tangy char siu pork and cucumber. Simplicity is done well, too, with a jumble of char-grilled peppered local squid with spring onions, the bitterness of the curly, charcoal-singe on the tentacles highlighting their sweetness. Thick hunks of roasted pork belly share proceedings with the unlikely combination of a kimchi-and-cauliflower purée and a creamy apple-and-wombok rémoulade. Classic bentwood bistro chairs, brown paper tablecloths and upbeat tunes make this a breezy, appealing hangout. Both the wine list and the front of house team are notable in their ability to charm and accommodate in equal measure.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $8-$24

    M $19-$38

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ben Fenwick

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