Healthy Eating

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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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

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.

Pinbone, Supernormal Canteen, Tinderbox Kitchen

Supernormal Canteen, Melbourne

Supernormal Canteen, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week including Pinbone, Supernormal Canteen, and Tinderbox Kitchen.

MELBOURNE
Supernormal Canteen
Bound to be one of the summer's hottest hotspots, Supernormal Canteen (pictured above) opened its doors this week for a six-week run in a double shopfront space in Gertrude Street, next to Cutler & Co. Billing itself as a "test kitchen" for the real Supernormal, the Japanese-leaning venture Andrew McConnell plans to open in the CBD in March, the Canteen is basically a pop-up restaurant, albeit a meticulously designed one, with an exciting pan-Asian menu from one of Melbourne's favourite food sons. Projects of Imagination are responsible for the design, favouring massed paper lanterns, concrete floors, whitewashed walls, J-Pop-inspired graphics (including a red neon sign) and elegant timber furniture made by Profile Furniture's John Foley. One of the two rooms houses a massive communal table, the perfect spot to consume a menu that's big on skewers (sesame cucumber pickles, pepper- and chilli-cured brisket, sticky chicken snacks), rolls (including the Golden Fields-inspired lobster number) and the grill (fab wood-grilled baby corn with miso butter). There's also soft-serve ice-cream with changeable toppings (peanut and salted caramel, perhaps) and a short, sharp drinks list that includes sake and Japanese whisky. Fun times. Supernormal Canteen, 53 Gertrude St, Fitzroy, Vic. MICHAEL HARDEN

SYDNEY
Pinbone
Anyone lucky enough to have had a preview of the Pinbone crew's food at things they've catered or their pop-ups knows that this mob is serious about the quality of the food on the plate and the wine in the glass, but are otherwise pretty irreverent. For their opening menu at the space formerly occupied by Buzo, chefs Mike Eggert and Jemma Whiteman and maître d' Berri Eggert present the likes of chicken liver parfait chocolate crackles and a savoury, bar-snacky "fairy bread" of brioche toast buttered with mascarpone and dotted with a mixture of roes and Avruga. Those are the kookier examples, certainly, but they work. The wine list, meanwhile, is a heart-on-sleeve dear-diary note of what the team likes to drink right now, which means a lot from the Loire and Rhône with a smattering of interlopers from Heathcote and Jerez, South Africa and South Australia. And in perhaps the best news for the neighbourhood, they're opening for all-day brunching and boozing on Sundays. Sign us up. Pinbone, 3 Jersey Rd, Woollahra, NSW, (02) 9328 1600. PAT NOURSE

BRISBANE
Tinderbox Kitchen
The new wood-fired offering from chef-owner PJ McMillan has definite spark. Carnivores will be licking their fingers, digging into Muscat-glazed quail, with blood orange and salad leaves, or tackling a slab of fork-tender, cumin-rubbed lamb shoulder, paired with house-made quince paste and scattered with smashed green olives and almonds. A decent "market garden" selection ensures veg-centric diners are catered for too. Sweet charred leeks with goat curd, are accompanied by tiny fried capers and cloves of roasted garlic, adding bursts of flavour. The brace of pizze also makes the cut. The Margherita is generously dotted with fior di latte, the supple, puffy base showing telltale marks of the huge curved, zinc-clad oven which dominates the restaurant's matchbox red and charcoal interior. Tinderbox Kitchen, 7/31 James St, Fortitude Valley, Qld, (07) 3852 3744. FIONA DONNELLY

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


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