Healthy Eating

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

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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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Khao Pla, Little Hunter, Windy Point Restaurant, Tricycle Café

Khao Pla, Sydney

Khao Pla, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including Khao Pla, Little Hunter, Windy Point Restaurant, and Tricycle Café.

SYDNEY
Khao Pla
Pla Rojratanavichai has the unusual distinction of having cooked at both Spice I Am and Ms. G's, so word that he has opened his own place in Chatswood is good news indeed. In the shiny, modern and rather loud space you'll find Run-DMC, Nas and Warren G on the playlist, and braised pork belly with bean curd and quail eggs in a herbal broth, an excellent tom yum-flavoured salt-and-pepper tofu, and wok-fried pippies with Thai basil on the menu. Tamarind pork ribs go great with a splash of chilli vinegar, while the raw section - a rarity in Thai restaurants - yields scallop sashimi with lime, lemongrass, mint and chilli (pictured), and an Isaan-inflected tartare that mingles hand-cut steak with roasted rice, chilli flakes and fried shallot. Desserts, too, are a must. Definitely promising. Khao Pla, shop 7, 370 Victoria Ave (enter via Anderson St), Chatswood, NSW, (02) 9412 4978. PAT NOURSE

MELBOURNE
Shaun Quade Dessert Evening at Little Hunter
Dessert fans and followers of clever young chefs might like to turn their attention to Little Hunter this Sunday when pastry prodigy Shaun Quade (of Royal Mail Hotel, Urbane and The Brix, among other rarefied kitchens) holds his latest Dessert Evening, a dégustation of boundary-pushing sweet stuff. The four-course (plus snacks) menu starts at $65 a head, with non-alcoholic and alcoholic drink options available as add-ons, and includes intriguing combinations such as iced winter strawberries, apple-skin and eucalyptus yoghurt, or egg yolk, ginger crystals, butternut juice and seed oil. Backed by Quade's mission to "strike against the mould of conservative food ideology" (whatever that means), it's a dessert buffet for food philosophers. Shaun Quade Dessert Evening at Little Hunter, 195 Little Collins St, Melbourne, Vic, (03) 9654 0090. MICHAEL HARDEN

ADELAIDE
Windy Point Restaurant and Café
Executive chef Justin Miles got very excited when he read about Heard Island toothfish at this year's Noosa International Food & Wine Festival; now his is the first Adelaide restaurant to order the expensive fish, caught sustainably from deep Antarctic waters. To best show off the toothfish's juicy, firm texture (some liken it to lobster meat) and rich, sweet, buttery flavour (akin to an intense snapper) he's serving a dense cube of pan-seared fillet as an entrée, teamed with a smoked salmon croqueta, peperonata and prawn oil. Windy Point Restaurant and Café, Windy Point Lookout, Belair Rd, Belair, SA, (08) 8278 8255. DAVID SLY

HOBART
Tricycle Café and Bar
Fresh from a stage at Hartwood in Tulum on Mexico's Yucatán peninsula, chef and co-owner Adam James is injecting a taste of what he learnt into Tricycle's menu. The four or five dishes on the daily blackboard specials list are always the best options for lunch here and they're more inspired than ever since the Mexican excursion. The mole amarillo with braised Robbins Island wagyu, brown rice, pickled chilli and toasted almond crumble is proof that when Mexican flavours meet up with some of Tasmania's best produce the result can be very good indeed. Tricycle Café and Bar, 77 Salamanca Pl, Hobart, Tas, (03) 6223 7228. SUE DYSON & ROGER MCSHANE

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


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