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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

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.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

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.

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.

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.

Bacchus South Bank, BangPop, La Bonne Table, Pulp Kitchen

Bacchus South Bank, Brisbane

Bacchus South Bank, Brisbane

Our restaurant critics' picks of the latest and best eats around the country this week including Bacchus South Bank, BangPop, La Bonne Table, and Pulp Kitchen.

BRISBANE
Bacchus South Bank
You'd expect somewhere that name-checks the god of wine and debauchery to embrace excess and Bacchus (pictured) doesn't disappoint. Billed as a bar-restaurant-pool there's a suitably lavish vibe at work and what's on your Montgolfier plate fits the bill. Interestingly, it's olive oil not butter that underpins dishes. Chicken and foie gras terrine is paired with Sauternes jelly, dabs of liquorice foam and Bacchus extra-virgin olive oil. Crisp-skinned pan-fried mulloway is pepped up with picual, while hojiblanca ties together an entrée of sautéed mushrooms, burrata and wobbly slow-cooked duck egg. Bacchus, Podium Level, Cnr Grey & Glenelg Sts, South Bank, Qld, (07) 3364 0843. FIONA DONNELLY

MELBOURNE
BangPop
Paul Mathis' South Wharf restaurant formerly known as The Sharing House recently reopened as BangPop and is dishing up feisty Thai street food that, unusually for much of Melbourne's Thai scene, is as much about chilli as it is about sugar. A few tweaks to the space conjure a Thai kind of mood (timber communal tables, retro bikes as décor), but most of the scene-setting is left to the food. There are chewy pork neck slices served with sticky rice, fresh herbs and a spicy barbecue sauce-like nahm jim saap, a cracker of a red duck curry served with fresh chilli and spicy sausages teamed with herbs and cabbage leaves, and a spot-on pad Thai. The cooking is excellent - balanced and robust - and there's a drinks list that's well tuned to the punchy flavours. BangPop, 35 South Wharf Promenade, South Wharf, Vic, (03) 9245 9800. MICHAEL HARDEN

ADELAIDE
La Bonne Table
Quirky, comfy and very cute, this new CBD bistro makes appealing offerings from brunch through to late-night drinks and snacks. South Korean-born chef/owner Peace Kim straddles a curious polyglot menu of culinary styles, from bedrock French classics of ratatouille, omelettes and croque monsieur, to rediscovered Brit comfort dishes (Scotch eggs among them), New York-style steak and eggs over-easy, and a spread of tapas plates. La Bonne Table, 128 Wakefield St, Adelaide, SA, (08) 8223 2487. DAVID SLY

CANBERRA
Pulp Kitchen
Leadership transition has proceeded more smoothly at Pulp than at other national-capital institutions. There's still the same respect for the cheap cuts and commitment to gutsy flavours - take a dish of roast pork loin, braised shoulder, trotter terrine and cauliflower purée. But with London experience under his belt, new chef Keaton McDonald has added some fine-dining tweaks. Beef tartare, for instance, is presented in an elongated strip sporting shards of crisp beetroot while smoked egg yolk rests to the side in an emulsion of Worcestershire sauce. New owner Daniel Giordani preserves the bistro feel front-of-house, and with moules marinière and house-made cotechino sausage among the offerings, locals are embracing the recent addition of weekend brunch. Pulp Kitchen, Shop 1, Wakefield Gardens, Ainslie, ACT, (02) 6257 4334. GARETH MEYER

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

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