Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Roast pork with Nelly Robinson

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Paramount Coffee Project, Shop Ramen, Hatch & Co.

Paramount Coffee Project

Paramount Coffee Project

Our restaurant critics' picks of the latest and best eats around the country this week including Paramount Coffee Project, Shop Ramen, and Hatch & Co.

SYDNEY
Paramount Coffee Project
If the revival of the Paramount building in Surry Hills were any hipper than thou it might tear the fabric of space-time. It's a splendidly refurbished Deco building that's home to a Japanese bike shop, a screening room-bar and headquarters to the local branch of Vice. And yet somehow there's enough élan here to carry the day before the average customer's thoughts turn to arson. Tying it all together is Paramount Coffee Project. It's the latest from Russell Beard and the team from Reuben Hills. That means the coffee is right up there with the best and most interesting in town, and the snacks are gutsy and fun. Throw down your small-batch Ethiopian Konga ("smooth mouthfeel; berries and orange citrus") with the PCP waffle (topped with a fried egg, guac, pico de gallo and maple bacon), or chase that Cajun-ish blackened bream and potato salad with a filtered Hacienda Esmerelda Speciale ("delicate and delicious;  jasmine, peach and bergamot"). It's fresh, it's fun and GT food and style director Em Knowles reckons it has the finest polished-concrete floor in the state. Paramount Coffee Project, 80 Commonwealth St, Surry Hills, NSW. PAT NOURSE.

MELBOURNE
Shop Ramen
Shop Ramen may have noodle otakus scoffing about its authenticity (or lack thereof), but a place that is the spawn of a pop-up and bills itself - in colourful neon no less - as a purveyor of "ramen, buns and pies" can probably be assumed to be here for a good time, not a worthily authentic one. The sparsely furnished room has a central communal table surrounded by timber Ikea stools - it's  light on the Japanese drag and feels a little like a workers' canteen. It makes for an appropriate backdrop for the three varieties of ramen, all with house-made noodles and dark, powerfully flavoured broths, both carnivore and vegetarian. The pork-belly shoyu is great comfort food, with fatty pork joined by oyster mushrooms, half an egg, spring onions, noodles, nori and watercress in a shoyu-flavoured chicken-based broth. The buns are steamed and come in pork or tofu versions while the pie, perhaps pumpkin and yuzu, constitutes dessert. Shop Ramen, 329 Smith St, Melbourne, Vic. MICHAEL HARDEN

BRISBANE
Hatch & Co.
While there's a definite design link between Hatch and Gerard's Bistro (Hatch's hip Fortitude Valley sibling), Hatch's mood is more unbuttoned: it's lighter and brighter, with views to parkland beneath the skinny ribs of the old Gasometer at Gasworks Plaza. A copper-covered pizza oven dominates the handsome open kitchen but only a trio of pizze are offered. Sweet San Marzano Napoli sauce and smudges of fior di latte are a good foil for the Margherita's puffy base. The oven also works its magic on treats to share such as Boston butt of pork with apple jam and scratchings, or lamb shoulder with lemon and garlic dressing. Prefer to go it alone? Try just-seared tiles of tuna on house-made angel hair pasta amped up with lemon and garlic and a modicum of chilli. Hatch & Co, shop a, Gasworks Plaza, 76 Skyring Tce, Newstead, Qld, (07) 3257 2969. FIONA DONNELLY

Got a hot tip for our Hot Plates team? Tweet us at @gourmettweets, or tag your Instagram photos with #GThotplates.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Sepia moves to Melbourne
30.03.2017
What’s on the menu at Perth’s new Ku De Ta
30.03.2017
The Royal Mail Hotel is changing
28.03.2017
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Hot Plate: Face2Face Noodles, Sydney

Chinatown's new spicy Chongqing-styled noodle bar is complet...

Hot Plates: Higher Ground, Melbourne

The line between cafe and restaurant is blurred at the CBD’s...

Hot Plates: 13 February 2015

Our restaurant critics' picks of the latest and best eats ar...

L'Americano, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Estelle Bistro, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Bang Street Food, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Minamishima, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Lilo Tang, Canberra

Our restaurant critics' picks of the latest and best eats ar...

Mayflower Restaurant and Bar, Adelaide

Our restaurant critics' picks of the latest and best eats ar...

The Vertue of the Coffee Drink, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Spirit House, Yandina, Qld

Our restaurant critics' picks of the latest and best eats ar...

Bistro Nguyen's, Canberra

Our restaurant critics' picks of the latest and best eats ar...

University of Melbourne Farmers' Market

Our restaurant critics' picks of the latest and best eats ar...

Clayton Wells at LuMi

The pair join forces for Sunday lunches at LuMi.

Farmhouse Restaurant, Pialligo Estate, ACT

Our restaurant critics' picks of the latest and best eats ar...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×