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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.

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.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Noble Canteen, Thomas Olive, Primo Estate Winery, Morks

Noble Canteen, Sydney

Noble Canteen, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including Noble Canteen, Thomas Olive, Primo Estate Winery, and Morks.

SYDNEY
Noble Canteen
The high-low twist to the name speaks, in a fashion, to the way Noble Canteen (pictured) bridges the gap between the city's grassroots Thai places and its more ambitious offerings. There are some questionable nightclubby touches to the décor and soundtrack (seriously, what's with the music?), but thanks to the presence of former Sailors Thai chef Pacharin "Air" Jantrakool in the kitchen, the food is worthy of a detour. Things get only occasionally fiery, but the likes of the dry red curry of pork with snake beans and the hor mok-inspired barramundi fillets grilled in banana leaves certainly don't want for flavour, and there's an inventiveness on show with the noodle-crusted quail's eggs (halfway between son-in-law eggs and their Scotch equivalents) that's easy to enjoy. Noble Canteen, 50 King St, Sydney, (02) 9299 2929. PAT NOURSE

CANBERRA
Morks
In far-flung Florey, Morks flew somewhat under the radar, but with a recent shift to new digs on the Kingston foreshore, it's about to get a lot more attention. The menu still keeps to a contemporary Thai formula, with traditional flavours meeting fine-dining sensibilities and experimentation. Kick off with the angel prawns. Something of a signature dish, they sizzle away in an intense kaffir lime and coconut sauce. Slow-cooked duck with red curry sauce, lychees and crisp rice cake stands out among the main courses. Complementary aromatic whites are a highlight of the concise wine list. And with family members in the kitchen and on the floor, there's a warmth of service here pretty much unmatched in the nation's capital. Morks, 18/19 Eastlake Pde, Kingston Foreshore, ACT, (02) 6259 0112. GARETH MEYER

MELBOURNE
Thomas Olive
Collingwood's Saint Crispin has struck such a chord with diners that owner-chefs Scott Pickett and Joe Grbac have upped their booking receptionist numbers from one to three. This Friday they're hoping to repeat the magic with the bar crowd by opening their upstairs bar, Thomas Olive. The freshly painted and plastered space, reached via stairs in the courtyard behind the restaurant, is decked out with Chesterfield couches and French bistro tables. The bar is overseen by Scottish bartender James Tate (formerly of Der Raum and Tonka), who will be cutting his own ice, reworking classic 1930s cocktails, bumping up the whisky lists and serving up a series of snacks from the kitchen downstairs. Pickett says that Saint Crispin signatures such as snap, crackle and pop, and eel croquettes feature on the list but that the combination of "salty, sour and sweet things" will be a moveable feast. Thomas Olive, Upstairs, 300 Smith St, Collingwood, Vic, (03) 9419 2202. MICHAEL HARDEN

SOUTH AUSTRALIA
Primo Estate Winery
Fleurieu Peninsula farmers Ed Vercoe and Nick Hart have established a small Chianina herd (one of only two in Australia) at Carrickalinga, and to celebrate the first animals being ready for sale Primo Estate Winery is hosting a feast at its cellar door on Saturday 2 November. Nigel Rich, chef-proprietor of The Elbow Room restaurant in McLaren Vale, will be on site to cook a beast and present it through multiple courses: a mini burger with smoked tomato chutney; carpaccio with baby radish, horseradish, ginger beer jelly and Chianina jerky; slow-braised shoulder with barbecued artichoke and stinging nettles; and a bistecca Fiorentina. Primo owner-winemaker Joe Grilli will also present his aged Joseph wines beside new releases. Primo Estate Winery, McMurtrie Rd, McLaren Vale, SA, (08) 8323 6800. DAVID SLY

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


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