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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.

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.

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.

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.

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.

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.

Nithik's Kitchen, 85 Miskin St, Kusina, Maylands Hawker Markets

Kusina, Canberra

Kusina, Canberra

Our restaurant critics' picks of the latest and best eats around the country this week including Nithik's Kitchen, 85 Miskin St, Kusina, and Maylands Hawker Markets.

SYDNEY
Nithik's Kitchen
Nithik's is the little restaurant that could: a pleasantly no-frills sort of eatery where the food surprises with its quality over and over again. The mostly southern Indian menu trips from the samuthiram, a mixture of blue swimmer crab meat, fennel, ginger, chilli and served with a slick of caramelised onion spiked with the funk of dried prawn, to barramundi in a coconut-based curry tempered with curry leaves and mustard seed and garnished with sails of gently astringent green mango. The unctuous lamb chukka, rich with spice, and the impeccable vegetarian dishes suggest there's also plenty here for the meat-lover and animal-lover alike. The room may be basic, the service way, way too verbose, but otherwise the detail is impressive, whether it's the breads (diverse, full-flavoured), the pickles (clever and refreshing) or the desserts (unusual, delicious). Nithik's Kitchen, 679 Darling St, Rozelle, NSW, (02) 8084 8921. PAT NOURSE

BRISBANE
85 Miskin St
The white gloves have been banished. The tablecloths are off. But despite talk of Brent's finding a casual groove in its new incarnation as 85 Miskin St, plenty of fine-dining flourishes remain. The same team is at work under chef-owner Brent Farrell and they're not relinquishing their microgreens - or standards - any time soon. A berry dessert arrives in a terracotta pot, a thick dusting of chocolate soil dotted with edible blooms concealing the creamy, fruity, Eton-style mess of strawberries and meringue beneath. Lightly spiced goat tenderloin comes with a fat slice of hay-baked pumpkin, a scatter of toasted farro adding texture and a lovely nutty flavour. Dutch purple carrots are sweetened with honey from the restaurant's native bees and teamed with a cumin-spiced yoghurt and sprigs of fenugreek for balance. It may not be the radical surgery diners expected, but the nips and tucks should attract new fans while keeping the old crowd happy. 85 Miskin St, 85 Miskin St, Toowong, Qld, (07) 3371 4558. FIONA DONNELLY

CANBERRA
Kusina
Of course you knew that Canberra's best (read: only) Filipino restaurant was in Weston, but did you know they also do breakfast? The ads used to say that Cooleman Court's chief virtues were that the shopping is easy and the parking is free - no one ever mentioned getting anything good to eat. But between the frankly excellent coffee made from Sensory Lab beans at Lava Espresso and the eats at Kusina, things are looking up in the Creek. No Pinoy restaurant worth its coconut vinegar would dare offer a breakfast menu without garlic rice, and it's here in force, offered with tapa (dried beef), tocino (sweet cured pork) and longganisa, the excellent house-made garlic pork sausage. There's also eggs B, pancakes and that sort of nonsense, but we're all about the omelette stuffed with adobo, the garlicky, vinegary, braised-chicken pride of the Philippines. Carve off a slice of purple yam cake for breakfast dessert and you're there. Kusina, Cooleman Court, Weston Creek, ACT, (02) 6288 8461. PAT NOURSE

PERTH
Maylands Hawker Markets
Maylands is a suburb going places. Thanks to the efforts of fun, singular venues like gun café Mrs S, pâtisserie par excellence Sherbet and cosy, French-themed Swallow Bar, this inner-city 'hood is fast winning admirers. The latest reason to be jealous of the 6051? Its new Saturday night food market, which kicked off last weekend near the Maylands Hall. While the weekly event promises affordable, family-friendly eating in the style of the open-air food courts of South East Asia - we're expecting the demand for Bangkok Jump Street's charcoal-grilled pork to be typically huge - the line-up isn't strictly Asian. Then again, considering local market favourites Marcelita's Empanadas and Delish Ice are among the names setting up shop, I doubt too many people will be complaining. Maylands Markets, The Rise, 28 Eighth Ave, Maylands, WA, no phone. MAX VEENHUYZEN

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

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