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.

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.

New cruises 2017

Cue the Champagne.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Cho Cho San, Moon Dog Brewery & Bar, Little NNQ, Settlers Tavern

Cho Cho San, Sydney

Cho Cho San, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week, including Cho Cho San, Moon Dog Brewery & Bar, Little NNQ, and Settlers Tavern.

SYDNEY
Cho Cho San
Ishtar. Heaven's Gate. That unspeakable sequel to Get Shorty - even with a dream team, things can go horribly wrong. So Cho Cho San, the latest collaboration between chef Jonathan Barthelmess and restaurateur Sam Christie, following The Apollo, wasn't necessarily a sure thing. But who are we kidding? Barthelmess is a quiet achiever, a head-down, work-hard kind of guy, and he has former Billy Kwong/Ester chef Nic Wong on his team; Christie's gift for giving Sydney what it didn't know it needed (Longrain for instance) is iron-clad; and designer George Livissianis (The Apollo, Café Paci) is one of the hottest new guns in town. Together they've created a modern Japanese restaurant that eschews clichés, ignores a fair whack of tradition and has completely captivated Potts Point in less than a week. The booze focus is apt and well-handled - great beers, sake, JJ Prüm riesling, Pyramid Valley sparkling, decent cocktails - and Jedi sommelier Charles Leong is there to pour it. The food, as at The Apollo, is well-priced, easy to share and comes out fast. Rice Bubbles make the fried chicken breading snap, crackle, and pop, ginger-tinged brown butter makes the surprise dressing for raw beef short rib, while coddled yolk and soy enrich sashimi snapper. Make a feast of it over a mud crab with Japanese curry, or just split some smoked duck buns with a pal over a fancy beer or two - it's a win either way. Cho Cho San, 73 Macleay St, Potts Point, (02) 9331 6601. PAT NOURSE

MELBOURNE
Moon Dog Brewery & Bar
Moon Dog, an eccentric and experimental craft brewery in an industrial Abbotsford backstreet, has added a bar to its repertoire. Perhaps unsurprisingly for a brewery that makes Perverse Sexual Amalgam (a black ale fermented with wild yeast and aged in oak with cherry plums), Black Lung (a smoky stout aged in American oak barrels), and Henry Ford's Girthsome Fjord (a Belgian-American India Brown Ale), the Moon Dog bar has a handcrafted, slightly studenty feel. There are lumpy recycled couches, communal tables surrounded by mismatched chairs, bits of stencil-art pasted onto white painted brick walls, indoor plants and a background of the tanks and barrels in which the beers on tap were made. It's a lot of unpretentious fun, nowhere near as uncomfortable as it sounds, and, for those a little worried about sinking beers with an alcohol content that can climb into the double digits on an empty stomach, there's an ever-changing roster of quality food vans - the Pizza Wagon, the Digging for Fire BBQ Kitchen - parked out the front. Moon Dog may be the opposite of glamorous but their often beautiful beers, some of them so chunky it feels like you're chewing on them, are reason enough to step inside. Moon Dog Bar & Brewery, 17 Duke St, Abbotsford, Vic. MICHAEL HARDEN

ADELAIDE
Little NNQ
Finding Adelaide's best Vietnamese food used to require a trek deep into the north or western suburbs, but now a junior sibling to the renowned Ngi Ngan Quan at Ferryden Park has opened within the crowded scrum of Gouger Street eateries in the heart of the city. Headed by Jennifer Luong, daughter of the family who run Ngi Ngan Quan, Little NNQ is all about simple street food-style dishes at lunch, while dinner reflects classic Vietnamese home cooking, from French-accented slow-stewed beef stew to gently cooked pork belly with eggs. Try the latter with a delicious savoury rice cake, enhanced with pickled daikon, onions and carrot, and the fragrant duck and banana blossom salad. Popular among the drinks list is young coconut juice, but there's also a smart contemporary wine list with about 50 choices. Little NNQ, 125 Gouger St, Adelaide, SA, (08) 8211 8558. DAVID SLY

WESTERN AUSTRALIA
Settlers Tavern
Oysters shucked to order, excellent house-brewed beers, an award-winning cellar - rural watering holes are rarely better than this Margaret River institution, but owners Rob and Karen Gough aren't the sort of publicans to rest on their laurels. Meet the Frontiersman, a new one-and-a-half tonne wood-fired barbecue-smoker producing smoky, slow-cooked American barbecue. If rocking sandwiches filled with Carolina-style pulled pork and juicy Texan brisket are anything to go by, it's fair to say the Frontiersman - the only one of its kind in Australia - is earning its keep, although the soft and sweet bread rolls (specifically made for Settlers by a local baker) and crunchy house pickles play their parts, too. While the sarnies are available all week, pork aficionados are advised to get down on Tuesday and Wednesday nights for sweet Kansas-style ribs. Prefer your beef brisket with cornbread, baked beans and other trad fixings? Consider your weekend dinner plans sorted next time you're down south. Settlers Tavern, 114 Bussell Hwy, Margaret River, (08) 9757 2398. 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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