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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.

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.

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.

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.

Pinbone at Pei Modern, Lot Twenty, Hopscotch Bar, LP's Quality Meats

Pei Modern, Melbourne

Pei Modern, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week, including Pinbone at Pei Modern, Lot Twenty, Hopscotch Bar and LP's Quality Meats.

SYDNEY
LP's Quality Meats
Congratulations, you found it: LP's Quality Meats might be tough to find, but it's easy to like. Luke Powell brings all the focus and none of the scampi and mirin from his years heading the Tetsuya's kitchen to a short menu focused on carefully cooked meats served hot from the smoker. Kick off with his cold cuts - silken slices of belly ham accompanied by mustard, olives, jalapeños and bread, say - before luxuriating in the likes of juicy lamb belly stuffed with spice-rich merguez, or chook by the half or whole bird, brined for a day, flavoured with a Canadian-inspired rub and finished off in the deep-fryer. Kale with crisp chickpeas, smoky tomatoey eggplant and knockout mash with gravy suggest that the sides are no mere sideshow, while the drinks range from fun cocktails to craft beer on tap and more grown-up wines. It's quality you can trust. LP's Quality Meats, 1/12-16 Chippen St, Chippendale, NSW, (02) 8399 0929. MAYA KERTHYASA

MELBOURNE
Pinbone at Pei Modern
Any Melburnians wanting to witness the (according to us) "poster-kids of where cooking is at in Sydney circa 2014" in action without heading for the airport should reserve a seat at Pei Modern's latest pop-up. Mike Eggert and Jemma Whiteman, chefs at Woollahra's Pinbone (that actually started out in life as a pop-up), will be taking over the kitchen next Monday night, presenting a dégustation that will include some of the surprising, road-less-travelled dishes that helped score them a nomination for Best New Talent in this year's GT Restaurant Awards. Their version of "fairy bread" (brioche with mascarpone and fish roe) will open proceedings, followed by multiple small courses that include intriguing combinations like herring and persimmon, flank steak and oyster cream and white pepper and blueberry. Scintillating stuff, matched with intriguing, mostly minimal-interventionist wines. Pinbone @ Pei Modern. Monday 1 September. $140 per head, including wine. Collins Place, 45 Collins St, Melbourne. (03) 9654 8545. MICHAEL HARDEN

PERTH
Lot Twenty
Is it just me or do Gary Beadle and Andy McIntyre have a thing for numbers? First there was the duo's Northbridge cocktail den, 399Bar (www.399bar.com). Then came Five (www.fivebar.com.au), the Mount Lawley hang-out doing a roaring trade in beer and good times. For their latest trick, Gaz and Macca have teamed up with some buddies to open Lot Twenty, the duo's biggest and most ambitious project yet. Spread across two storeys and a dinky courtyard, this multipurpose bar has all the hospitality essentials down pat, from snappy drinks and comfort dining (fries served Dutch-style with mayonnaise, peanut sauce and red onions? Tick!) to welcoming staff. Despite only opening a couple of weeks ago, Lot Twenty already feels like it's been around for years, not least because the distressed, exposed-brick room retains much of the heritage-listed building's inherent charm. If track records are anything to go by, it's a safe bet these boys will be instilling the venture with plenty of charm of their own. Lot 20, 198-206 William St, Northbridge, (08) 6162 1195, MAX VEENHUYZEN

CANBERRA
Hopscotch Bar
Hopscotch is another step in Braddon's evolution from second-hand car lot to the capital's centre of cutting-edge casual dining. The warehouse-like space combines sharp street art with polished concrete floors, exposed brickwork and pipes, and factory pendant lighting, and the kitchen offerings are similarly on-trend. On the plate, it's a contrast between the usual suspects (fried calamari, buffalo wings and a chicken parma) and the more now likes of slow-cooked brisket or Korean pork barbecue from the Argentinian wood-fired grill. An expansive whisky list combines Old World selections with latter-day Tasmanian drams, while craft beers such as Illawarra Pale Ale and Endeavour Reserve feature alongside VB tinnies. With the promise of spit-roasted pork on Sundays, the expansive street-side beer garden will likely draw a crowd as spring approaches. Hopscotch, 5 Lonsdale St, Braddon, ACT, (02) 6107 3030. GARETH MEYER

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


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