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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

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.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

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.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

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.

Gazi, Cut Steakhouse, Property of: Pilgrim, Eden Dining Room & Bar

Gazi, Melbourne

Gazi, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week including Gazi, Cut Steakhouse, Property of: Pilgrim, and Eden Dining Room & Bar.

MELBOURNE
Gazi
Named for one of the more hip neighbourhoods in Athens, George Calombaris's latest venture (pictured) is all about Greek street food, or at least his version thereof. The former Press Club space has been transformed into a moodily lit modern taverna/bar with an open kitchen, a wave of terracotta pots covering the ceiling and a pink-lit bar dispensing Greek-themed cocktails. Little souvlakis (or 'souvlakakia') are the real deal with chips and salad rolled into grilled pita with the likes of wood-grilled chicken or soft-shell crab. The slightly ridiculous-sounding moussaka omelette is a rich, comforting surprise while the spit-roasted pork served with applesauce and beans is as good as it sounds. Go hungry and cashed up. Gazi, 2 Exhibition St, Melbourne, Vic, (03) 9207 7444. MICHAEL HARDEN

BRISBANE
Cut Steakhouse & Tapas
Don't set your heart on a big helping of apple and raisin crumble. By the time you've cut into a piece of Queensland-raised Angus rump cap and forked through a couple of sides (mushy peas and pancetta, perhaps, or pumpkin with brown butter and some fat hand-cut chips) you'll be wishing you'd had oysters instead of the sticky XO-sauced short-ribs to start. These are generous plates, reflecting the personality of the big-hearted Gambaro family who've served the best the ocean can offer for the past six decades. Now they're raising the steaks and Lukas McEwan (ex-Rockpool Bar & Grill, Sydney) is aboard to ensure the new American-style Montague broiler thrills. Cut Steakhouse & Tapas, 36 Caxton St, Petrie Terrace, Qld, (07) 3367 2886. FIONA DONNELLY

HOBART
Property of: Pilgrim
Will Priestley's interest in coffee borders on the obsessive, making his Pilgrim Coffee a haven for anyone in Hobart who enjoys discussing the relative merits of different methods of extraction for today's favoured beans. Property of: Pilgrim, linked to the mothership via a hole in a wall, is his latest venture. Despite the disconcerting punctuation, it's a welcome addition to Hobart's daytime dining options, especially for early mornings. It's open seven days a week from 6.30am on weekdays and 7am on weekends, with a quirky breakfast-that-could-be-a-lunch menu. The house-made crumpets are definitely breakfast, but the slow-cooked eggs on braised beef cheek with pickled beetroot or Mexican black beans and charred corn with pulled pork belly and guacamole adapt seamlessly to any time of day. Property of: Pilgrim, 52 Liverpool St, Hobart, Tas, (03) 6234 1999. SUE DYSON & ROGER MCSHANE

ADELAIDE
Eden Dining Room & Bar
Award-winning mixologist Chad Hanson has expanded his drinks and dining horizons as proprietor of Eden Dining Room & Bar. Chef Mirco Ruthoff is producing a sophisticated menu (whether it's cheddar soufflé with pomegranate, walnut, parsnip and apple or an offal trio of ox tongue, pan-fried sweetbreads and black pudding with pickles), using herbs and leafy greens from the restaurant's outdoor aquaponics system. Hanson has also installed a climate-controlled wine blending room, enabling diners to create DIY drops from eight boutique winemakers' single-vineyard parcels stored under inert gas in 100-litre tanks. This follows the restaurant's ambitious in-house winemaking project directed by winemaker Taras Ochota from Ochota Barrels, with the resulting 2013 Mount Barker shiraz now maturing in barrel. Eden Dining Room & Bar, Shop 6, Light's Landing, Holdfast Shores Marina, Glenelg, SA, (08) 8376 7688. 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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