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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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.

Roast pork with Nelly Robinson

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.

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Bistro Mint, Chuckle Deli Shop and Madame Wu

Bistro Mint, Sydney

Bistro Mint, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week, including Bistro Mint, Chuckle Deli Shop and Madame Wu.

SYDNEY
Bistro Mint
"A fool leaves them." Sot-l'y-laisse, the term for chicken oysters, is quite possibly one of the highlights of the French language. Their appearance on the menu as a snack (with brown butter, shallot and a good whack of sage) instantly raises your estimation of Bistro Mint, the new breakfast and lunch eatery upstairs at the historic Macquarie Street building. And there's plenty more interest in Sebastien Lutaud's menu, whether it's the liquorice crumb that distinguishes a plate of radishes and goat's curd, or the Basque twist to his beef tartare. Manager Nic Whalley, a veteran of the likes of Tetsuya's and Rockpool, brings wit and substance to the floor, pouring wine over flathead sitting in an iron pot over rock salt, letting it steam tableside before deftly plating the fillets with gnocchi, cime di rapa and a classic beurre blanc. It's bankable. Bistro Mint, 10 Macquarie St, Sydney, NSW, (02) 9232 2293. PAT NOURSE


MELBOURNE
Chuckle Deli Shop

The owners of outdoor laneway bar Chuckle Park have moved inside to neighbouring Hub Arcade for their next venture, Chuckle Deli. The compact space has a design-conscious, cubby-house feel: white and green wall tiles, sensuously curved shelving and an illuminated wall menu and red neon sign. The owners' nightclub credentials (they also own New Guernica) and the name might have you making assumptions about the place. But the kitchen, headed by Brian Narciso (ex-Gorski & Jones), keeps the menu compact, interesting and fun. They cure their own fish, make their own pickles, smoke chicken and trout, and offer a small, revolving roster of salads (zucchini ribbon salad with feta and mint, Smokey's potato salad) and sandwiches (a classic Reuben, prawn cocktail on baguette). They also have a good cheese and cured meat selection, and a small range of quality booze, all available to take away or have at one of Chuckle's parquetry-topped tables. Chuckle Deli, Shop 5, Hub Arcade, 318 Little Collins St, Melbourne, Vic, (03) 9650 4494. MICHAEL HARDEN

BRISBANE
Madame Wu
Chef Brendon Barker's finely tuned flavour-radar hit the mark consistently at Embassy XO in Sunshine Beach. His recent move to more upscale digs, overlooking the Brisbane River at this mod-Asian newcomer, shows he's lost none of his flair for conjuring crowd-pleasers. Rice-crusted chunks of wagyu brisket arrive strewn among a stir-fry of wood-ear, shiitake, oyster, enoki and king brown mushrooms, dotted with slices of pickled green chilli. Tsingtao beer adds a pleasantly bitter note to fillets of mahi mahi, swimming in a sauce aromatic with ginger, chilli and garlic, and grated fresh horseradish kicks a side of miso-buttery sugarsnaps and snow peas up a gear. There's a slick-looking bar, replete with a fancy wine room, and plenty to mix and match by-the-glass, including a couple of junmai-shu. With its broad deck perched above the river and a mix of seating options, this versatile first-floor eyrie seems set to come into its own as the weather warms. Time to fling some Wu. Madame Wu, Upper Plaza Level, Riparian Plaza, 71 Eagle St, Brisbane, Qld, (07) 3229 5070. FIONA DONNELLY

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

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