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Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Australian expats' most-missed hometown favourites

As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Summer sides

Go beyond the usual big green salad with our collection of summer sides including a minty potato and pea salad, barbecued corn with chipotle salt and sour cream, coleslaw with buttermilk, lemon mayonnaise and smoked almonds, and many more options for summer entertaining.

Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

Aquitaine Brasserie, After Hours Wine Bar, Epocha, Mechanics Institute

Aquitaine Brasserie, Brisbane

Aquitaine Brasserie, Brisbane

Our restaurant critics' picks of the latest and best eats around the country including Aquitaine Brasserie, After Hours Wine Bar, Epocha, and Mechanics Institute.

BRISBANE
Aquitaine Brasserie
The name may conjure images of the best of Bordeaux and south-west France, but this new riverside arrival (pictured) doesn't define itself by brasserie tradition or by region. On offer are modern Australian riffs on the classics while the wine list roams wider still - not just through France but also across a clutch of Australian and New Zealand vineyards. Savour the best of the Sunshine Coast with an entrée of prettily plated Glasshouse snails or share charcuterie with house-made relishes from a separate bar menu. There's certainly a French sensibility, but the vibe is bright and breezy Brisbane. R2 River Quay, South Bank, Qld, (07) 3844 1888 FIONA DONNELLY
 
SYDNEY
After Hours Wine Bar
Could this after-dark alter ego of the newest Bourke Street Bakery branch be Potts Point's best-kept secret? Not for long. Get in quick for the light-and-easy likes of the Blackmore wagyu salt-beef bagels or the vitello tonnato-stuffed gherkins, or go for something a bit more robust - a whole roast Coorong Angus shin to share, perhaps. It's just the ticket with a Collector shiraz from the snappy, state-centric wine list. Hit the chocolate sponge swaddled in passionfruit mousse and lightly torched meringue to take things out on a high. 46A Macleay St (enter via Crick Ave), Potts Point, NSW, (02) 9569 3225 PAT NOURSE

MELBOURNE
Epocha
It's understandable why Epocha's already something of a go-to for off-duty chefs: the refreshing, relaxing absence of hype, the simply-but-effectively decked out terrace space opposite the Exhibition Gardens, the excellent service and the quality drinks. Chef Mick Bolam's food suits the space: stylish but not flashy pan-Euro dishes such as venison carpaccio topped with pickled mushrooms, Pedro Ximénez jelly, hazelnuts and radish slices. 49 Rathdowne St, Carlton, Vic (03) 9036 4949 MICHAEL HARDEN

PERTH
Mechanics Institute
While Flipside's new Northbridge outlet packs 'em in, its cooking is best appreciated at its attached small bar, Mechanics Institute. Same hefty burgers and thick-cut chips as downstairs, only they're accompanied by some of Perth's best-made (and best-priced) cocktails. How does an absinthe-fuelled Pan American Clipper and a char-grilled beef burger sound as a meal deal? Sweeten the pot with a four-tier outdoor deck and you've got summer in the city nailed. Rear 222 William St, Northbridge, WA, (08) 9228 4189 MAX VEENHUYZEN

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