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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.

Café Nice, Entrecote, Rough Rice, Coppa Spuntino

Coppa Spuntino, Brisbane

Coppa Spuntino, Brisbane

Our restaurant critics' picks of the latest and best eats around the country this week, including Café Nice, Entrecote, Rough Rice, and Coppa Spuntino.

SYDNEY
Café Nice
Café Nice, the Provençal offering from the Fratelli Fresh gang, has done perfectly apt food since it opened in 2013. But since the recent arrival of Josh Niland, a talented young chef who has cut a streak through such Sydney standouts as Est, Fish Face and The Woods, things have got both sharper and more interesting. The olives, anchovies and tomatoes are still here in force, but so too is a paradoxically light gratin of eggplant amped up with the meat from a pig's head. The roast chicken for two isn't going anywhere, but it's now joined on the menu by a trout cooked in fig leaves. The pissaladière no longer shatters when it's bitten (a good thing) and there's a Champagne jelly with sweet figs and rose-geranium granité for dessert (a very, very good thing). Catch a chef on the up trying his hand at one of the world's great summery cuisines - it's impressive stuff. Café Nice, 2 Phillip St, Sydney, NSW, (02) 8248 9600. PAT NOURSE

MELBOURNE
Entrecôte
In Entrecôte, you not only get a well-executed simple idea but also the welcome rehabilitation of one of Melbourne's most-loved restaurant venues. A collaboration between very busy restaurateur Jason M Jones and Adam North of Hopkins River Beef, this no-bookings, Parisian-style steakhouse has seen the former Lynch's restaurant in South Yarra thrum with more buzz and energy than it has in years. A simple makeover (mostly paint, furniture and some eye-catching art) has restored a bohemian feel to the two-storey Victorian building and the similarly simple menu (steak frites served with an anchovy, herb and mustard butter, an excellent cheeseburger) has the crowds flocking. There are oysters and gougères to start, a series of smartly turned-out French classic desserts (the summer-berry millefeuille is a standout), a well-priced Francophile wine list and a separate bar menu that includes a terrine and gravlax. Chef Simon Moss (ex-Sapore) is in the kitchen and doing a remarkable job of pumping out hundreds of steaks cooked exactly as requested while overseeing fries that are as crisp and salty as you need them to be. But the happiest thing about Entrecote is seeing this iconic space with its mojo back. Entrecôte, 131-133 Domain Rd, South Yarra, Vic, (03) 9804 5468. MICHAEL HARDEN

HOBART
Rough Rice at MONA Market
The start of MONA Market's 2015 season didn't go quite as planned, with the first market cancelled at the last minute because of strong winds, but things are looking up for this weekend. Set on the lawns of the museum, the market is yet another excuse to spend some time on this surreal peninsula just north of the city. Food is one of the main attractions and we're especially excited about the début of the Rough Rice stall. Over the past 18 months Adam James, part-owner of Tricycle café, has been perfecting a brown-rice bowl. Sometimes it's vaguely Mexican teamed with spicy, deep-flavoured moles; at others it veers towards Korea with pungent house-fermented kimchi on the side. At MONA Market, he's also upping the heat and complexity with his own version of doubanjiang, a condiment he made last spring by fermenting locally grown broad beans and chilli, this week served with braised wallaby tail. There's plenty more, including Bruny Island Seafood's oysters and Nicholls Rivulet Organic Farm's pies made with their own organic beef and Moo Brew's dark ale, both of which are perfect picnic fare. MONA Market, Sundays, 25 January to 5 April, 12pm-5pm, MONA, 655 Main Rd, Berriedale, Tas, (03) 6277 9900. SUE DYSON & ROGER MCSHANE

BRISBANE
Coppa Spuntino
Practice makes perfect, they say, and operators Bonnie Shearston and Tom Sanceau (co-owners of Public Restaurant) are clearly on a roll. Their compact New York street-food venture, Red Hook on Gresham Lane, has been pulling the crowds since opening mid-last year. The latest project, Coppa Spuntino, a pizzette toss away from Red Hook and facing onto Creek Street, seems set to do the same. Looking suave and rocking a palette of pale tones and bold black and white, it's a stylish all-day proposition. Generously sized, puffy-based pizzette, like the eponymous coppa, pecorino and rocket-topped number, make for admirable snacking at lunch or dinner, especially with a coppa or two from a commendably slick Italian/Aus-Italian wine list. Or perhaps a couple of spuntini from a baker's dozen of options - plump baby squid stuffed with Italian sausage and paired with caponata, say, or a mixed salumi board. A thorough exploration of the drinks list's "Il Viaggio del Negroni", ranging from the pared-back delights of the Milano-Torino to the Bourbon-pumped Boulevardier, is another equally tempting prospect. Coppa Spuntino, Shop 4, 88 Creek St, Brisbane, Qld, (07) 3221 3548. FIONA DONNELLY

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.


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