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.

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.

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.

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.

121BC, 90 Secondi, Bare Bones Society, Peel St

121BC Cantina & Enoteca, Sydney

121BC Cantina & Enoteca, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including 121BC, 90 Secondi, Bare Bones Society, and Peel St.

SYDNEY
121BC
Mitch Orr is one versatile spaghetti slinger. With time at Pilu and Buzo under his belt, he has a grounding in tradition, but as a former Duke co-head chef and an Osteria Francescana stagiaire, he's also happy to use that grounding to leap off into flights of fancy that are both fresh and compelling. At his new gig, cooking at nano-wine bar 121BC (pictured here), he's doing a brilliant dish that lays the savour and spice of mussels and 'nduja over the sweetness of charred baby leeks, adorns radishes and pickled salumi with bottarga butter, and dresses purple broccolini with an anchovy-spiked pangrattato that more or less demands something pervy or orange from 121's ever-intriguing all-Italian list. It's a menu that's wine-friendly, well priced, and a lot of fun. 121BC, 4/50 Holt St (entry via Gladstone St), Surry Hills, (02) 9699 1582. PAT NOURSE

MELBOURNE
90 Secondi
Fans of footy and authentic Neapolitan pizza hit the jackpot earlier this month when 90 Secondi opened in the shadow of Etihad Stadium. Named for the time a trad pizza from Napoli spends in the oven, the hefty 150-seat pizzeria is owned by Johnny Di Francesco, who has come to be recognised as one of Melbourne's best purveyors of the pie through his work at East Brunswick's 400 Gradi. A smart timber and marble fit-out includes an open kitchen where a domed and tiled wood-fired oven, custom-made in Naples, is the focus. The slightly chewy pizza has a distinctive thin crust freckled with char and is topped sparingly with the authentic likes of San Marzano tomatoes, Levoni prosciutto di Parma, mozzarella and basil. There are pasta and meat dishes, too, greatest-hit snacks of the zucchini flower and Caprese salad ilk and a sharp drinks list that'll have you cheering before you've set foot in the stadium. 90 Secondi, 700 Bourke St, Docklands, (03) 9600 2841. MICHAEL HARDEN

BRISBANE
Bare Bones Society
Jindalee isn't the first place you'd seek out a former star of the Brisbane fine-dining scene. But as the name of Kym Machin's café suggests, the former Urbane chef's new venture is about the simple necessities. Happily, in Machin's world "necessities" include the likes of fish and chip butties incorporating flathead fillets, and "sandwiches" such as the Southern, a crunchy-crusted warm cob roll wrapped around shreds of pork with cheddar, pickles and a cracking chipotle mayo. Blackboard specials range further, encompassing bistro-style plates such as chilli-spiked seafood linguine or Angus burgers. It has a liquor licence, too, and plans are afoot to hatch a deck to cope with bustling weekend trade. Bare Bones Society, Shop 22, Jindalee Homemaker Centre, 34 Goggs Rd, Jindalee, (07) 3715 5571. FIONA DONNELLY

ADELAIDE
Peel St
The 90-seat Peel St, opened by former Aquacaf team members Ben McLeod and chef Jordan Theodoros, makes the most of Adelaide's new small-bar licences, serving great casual food but also bringing in the drinks drop-in crowd. Choose from prepared food slid along the long service counter (lamb shank empanadas, roasted pumpkin with green tahini, toasted sunflower and pepitas), and a blackboard menu offers treats straight from the grill. Yes, the Aquacaf mulloway pasty makes guest appearances, but there are also other interesting blends of Middle Eastern and Asian flavours, not least the turkey meatballs braised with preserved lemon, pearl barley, mint and broad beans. Peel St, 9 Peel St, Adelaide, (08) 8231 8887. 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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