Healthy Eating

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

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Stokehouse Pop-Up, Yellow, Mondo Organics, Sri Devi Curry House

Stokehouse Pop-Up, Melbourne

Stokehouse Pop-Up, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week including Stokehouse Pop-Up, Yellow, Mondo Organics, and Sri Devi Curry House.

MELBOURNE
Stokehouse Pop-Up
Just a month after a fire and an incredibly efficient demolition/clean-up process that left no trace of the former building a day after it had burned, St Kilda's Stokehouse rides again, albeit in pop-up form. Residing in a large white marquee, resplendent with timber floors, glass windows, an outdoor terrace and stacked racks of greenery adding a well-tuned note of beach-house style to the surprisingly elegant space, it's unmistakably Stokehouse. Oliver Gould from Stokehouse restaurant (upstairs) is sharing the kitchen with Nick Mahlook who ran Stokehouse café (downstairs) and the menu takes an egalitarian upstairs/downstairs approach. Beer-battered fish and chips, Moreton Bay bug pasta, burgers and the long-time signature dessert - The Bombe, a white chocolate parfait and meringue favourite - are all present and correct. Just like the late Stokehouse, it's open seven days and will continue operating until the site is needed for a new, more permanent structure. Stokehouse Pop-Up, 30 Jacka Blvd, St Kilda, Vic, (03) 9525 5555. MICHAEL HARDEN

SYDNEY
Yellow
The new Bentley is the talk of the CBD lunch crowd, but Nick Hildebrandt and Brent Savage's bistro, Yellow, has the weekend covered with its new brunch menu. Served from 8am 'till 3pm Saturdays and Sundays, breakfast à la Savage is typically outré: three gooey poached eggs in a charred-onion flavoured broth with mushrooms, peas and grains for texture, say, or the stunning must-order-at-all-cost sweet-savoury liquorice bread, decked out with a sprinkle of salt flakes and cultured butter to the side. Sandwiches come on at 11am: scrambled eggs, jamón and harissa, the thinking person's bacon and egg roll, or a walloping combination of braised lamb shoulder, tahini, radicchio and cucumber. Good morning. Yellow, 57 Macleay St, Potts Point, NSW, (02) 9332 2344. PAT NOURSE

BRISBANE
Mondo Organics
What does "Self Worth" look like? At this West End stayer it comes in a long glass and blends turmeric, lemon and zingy ginger with apple and celery. It's one of a raft of cool juice combos on a new weekend breakfast menu written by Mondo co-owner, Brenda Fawdon, the force behind Australia's first licensed organic restaurant, which opened back in 2000. Inspired by her recent cookbook, Wholehearted Food, the focus is on quality, locally sourced, clean produce. Stick a fork into a springy stack of buckwheat pancakes, drizzled with rapadura syrup, dotted with slow-cooked apricots and dollops of creamy fresh ricotta flecked with preserved ginger. Or pig out on a side of Gooralie bacon. You won't need to add anything to your plate of grilled chorizo from Salumi Australia, inky garlic mushrooms, wilted spinach and free-range poached eggs, and this is nitrate-free bacon from free-range porkers, and it tastes amazing. Coffee? The beans of choice here are PNG single-estate sourced from Earth Coffee and the milk is Barambah Organics. Mondo Organics, 166 Hardgrave Rd, West End, Qld, (07) 3844 1132. FIONA DONNELLY

PERTH
Sri Devi Curry House
Could 2014 be the year Indian cuisine in Australia finally goes regional? We can hope, especially if it means more dining options like this modest new curry house hanging its hat on the lighter flavours of southern India and Malaysia. Following the lead of its parent restaurant in Selangor, Malaysia, the day's dishes are served "banana leaf"-style (that is, on a banana leaf-shaped plate) and might include fried chicken, excellent fish curry thickened with okra, and cabbage seasoned with mustard seeds. While the sour rasam and rice complement the curries just fine, a side order of bread is a must. Tangy uthappam (made with ground rice and lentils like dosa, but thicker) is served with a fiery onion chutney and creamy sambar, a soupy stew with dahl. Folds of "clapped" roti emerge from the kitchen tissuey and warm: get yours as an old-school canai, enriched with egg, or as a stuffed murtabak, ideally with a sour and refreshing mango lassi to finish. Sri Devi Curry House, 313 William St, Northbridge, 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.


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
The Royal Mail Hotel is changing
28.03.2017
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Hot Plate: Face2Face Noodles, Sydney

Chinatown's new spicy Chongqing-styled noodle bar is complet...

Hot Plates: Higher Ground, Melbourne

The line between cafe and restaurant is blurred at the CBD’s...

Hot Plates: 13 February 2015

Our restaurant critics' picks of the latest and best eats ar...

L'Americano, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Estelle Bistro, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Bang Street Food, Sydney

Our restaurant critics' picks of the latest and best eats ar...

Minamishima, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Lilo Tang, Canberra

Our restaurant critics' picks of the latest and best eats ar...

Mayflower Restaurant and Bar, Adelaide

Our restaurant critics' picks of the latest and best eats ar...

The Vertue of the Coffee Drink, Melbourne

Our restaurant critics' picks of the latest and best eats ar...

Spirit House, Yandina, Qld

Our restaurant critics' picks of the latest and best eats ar...

Bistro Nguyen's, Canberra

Our restaurant critics' picks of the latest and best eats ar...

University of Melbourne Farmers' Market

Our restaurant critics' picks of the latest and best eats ar...

Clayton Wells at LuMi

The pair join forces for Sunday lunches at LuMi.

Farmhouse Restaurant, Pialligo Estate, ACT

Our restaurant critics' picks of the latest and best eats ar...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×