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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.

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.

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.

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.

Chaco Bar, Polepole, The Lane Vineyard

Chaco Bar, Sydney

Chaco Bar, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week, including Chaco Bar, Polepole, and The Lane Vineyard.

SYDNEY
Chaco Bar
And just like that, Sydney suddenly has a credible yakitori bar. But Chaco is more than that. In addition to a roster of all the chicken-skewer essentials, including crunchy gristle, pink-centred liver, juicy hearts and gizzards, stunning kokoro nokori (aka aorta), golden skin and deftly cooked thigh meat, they push the boat out a bit. Sticks of lamb shoulder are reminiscent of China's cumin kebabs, and the dishes of salt and shichimi togarashi on the table are complemented by another filled with chimichurri. And there's plenty to like beyond the stuff from the bincho-tan grill, whether it's an intriguing spicy salad of sliced pig's ears and seared tuna belly, dressed with chilli oil and Sichuan pepper, or simply today's rice special, enriched with porcini. Better still, there's no green-tea ice-cream or mochi to be seen - the signature dessert is a scoop of vanilla ice-cream set on a granita of banana-infused brandy. Great little room, friendly, knowledgeable staff - could it get any better? Well, cheapskates, for the moment Chaco's licence hasn't come through, so if you get in quick you can enjoy all this with a bottle of something brilliant from Best Cellars down the road. I can't get enough of the place. Chaco Bar, 238 Crown St, Darlinghurst, NSW, (02) 9007 8352. PAT NOURSE

MELBOURNE
Polepole
The space formerly known as Tony Starr's Kitten Club has been given a thorough going over, emerging as an East African-inspired bar and kitchen called Polepole - Swahili for "take it easy" or "go slow" - serving African beer and cider (from Kenya, Mauritius, Namibia and South Africa) and theme-appropriate cocktails (the tequila-based Dr Livingstone) alongside a list of East African bar snacks designed by consulting chef Andy Mac (Axil Coffee Roasters). The snacks include some rather good corn and chickpea "cakes" (more like fritters) topped with kasundi, lamb ribs slathered with harissa and served with tahini yoghurt, some curious but satisfying squid-ink crackers topped with cold curried sea bream and salty, deep-fried goodness in the form of pork, almond and cinnamon cigars. It's an interesting mix made even more palatable by the owners, husband and wife team Dean and Jeanelle Mariani, who have travelled extensively in East Africa and are supporting a couple of African aid organisations (YGAP and Women for Women in Africa) through the sale of African beers and ciders. Surely the perfect excuse to order another round. Polepole, level 1, 267 Little Collins St, Melbourne, (03) 9650 2811. MICHAEL HARDEN

ADELAIDE
The Lane Vineyard
The picturesque cellar door setting at The Lane Vineyard in Hahndorf turns itself over to comfortable dining with the opening of a new wine tasting room that has been separated from the dining space overlooking the vineyard and surrounding valleys. Chef James Brinklow is celebrating by adding a decent blast of spice to his late-winter menu - most impressively in a carefully balanced Sichuan-style black pepper and basil saucing of blue swimmer crab ravioli, and a measured pinch of chilli adding bite to tuna tartare with yuzu custard and peanuts. The Lane Vineyard, 5 Ravenswood La, Hahndorf, SA, (08) 8388 1250. DAVID SLY

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


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