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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

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.

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.

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.

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.

Kiyomi, Fino at Seppeltsfield, Propeller, Akiba

Kiyomi, Gold Coast

Kiyomi, Gold Coast

Our restaurant critics' picks of the latest and best eats around the country this week, including Kiyomi, Fino at Seppeltsfield, Propeller, and Akiba.

GOLD COAST
Kiyomi
A casino isn't normally the place you'd go looking for a safe bet, but the odds are stacked in your favour at Kiyomi's timber-topped tables. First-rate sashimi and sushi, and a muscular charcoal grill selection ensure traditionalists are catered for as well as those seeking innovation - and there's plenty on offer. Kingfish miso ceviche arrives as a reworking of fish and chips in miniature, the fish beneath a nest of crisp-fried potato straws. Snapper tempura is equally fresh, paired with coriander greenery, more finely sliced chilli and a black pepper amazu dipping sauce. By-the-glass wine and sake choices are limited and neither is poured at table, an oversight at this level of dining. At dessert, green tea mochi ravioli made from pounded glutinous rice and filled with frozen strawberry milkshake may require a leap of faith to order, but the unique texture will repay the brave. Kiyomi, Jupiters Hotel & Casino, Broadbeach Island, Broadbeach, Qld, (07) 5592 8443. FIONA DONNELLY

SOUTH AUSTRALIA
Fino at Seppeltsfield
The historic Barossa winery's grand cellar door refurbishment includes a smart second incarnation of Willunga's Fino restaurant. Head chef Sam Smith understands the seasonal/regional philosophy of Fino owner David Swain, which manifests itself in a typically stout Barossa signature of Sherry-braised hock in bacon broth with yellow and green peas, and a gently spiced Hutton Vale lamb pasty with silverbeet and sheep's milk yoghurt. Tables outside under the shade of towering palm trees are enticing, but for maximum wow-factor, book a table in the alcoves converted from 1860s wine-blending tanks. Fino at Seppeltsfield, Seppeltsfield Rd, Barossa Valley, SA, (08) 8562 8528. DAVID SLY

PERTH
Propeller
Never mind naughty or nice: Kurt Sampson was a busy boy over the Christmas period. Fresh from opening The Dominion League with Hamish Fleming and Siobhan Blumann late last year, Sampson is now on the pans at Propeller, a cheery all-day venue focused on fun rather than formality. The food leans casual and robust, yet the former Pata Negra chef has zero intention of sticking to the status quo. The jaffles, for instance, come of a morning stuffed with the likes of pancetta, Gruyère, minted peas or other atypical fillings. Then there's the menu proper, a document low in pulled pork sliders and cheeseburgers, yet high in pungent taramasalata, pickled quail eggs and other examples of Sampson's bold, earthy cooking. Evenings, meanwhile, are pizza-time, the selection ranging from Levantine pies - pumpkin fatayers and Lebanese manoushes topped with lamb, say - to more trad-inspired Mediterranean configurations. Ably assisted by easy-going staff and thoughtful booze choices, it all makes for a compelling addition to this emerging food and drink precinct. Propeller, 222 Queen Victoria St, North Fremantle, WA, (08) 9335 9366. MAX VEENHUYZEN

CANBERRA
Akiba
Akiba was always going to be a highwire act with its merging of dim sum, raw bar and barbecue. Early indications are that the Harrington brothers, who also run Sage, together with Dino Jugovac are pulling it off. The once fishbowl-like ground-floor space of the ACT electricity and water building has been transformed with wall-to-wall bar seating. Lee Potter Cavanagh, a Sydney bartender of repute fresh from a stint in London, brings big-city smarts to the bar and his cocktails are as out-there as anything the capital has seen. There's a similar appetite for risk in the kitchen, whether it's the pancake of kimchi and angasi oyster with Sriracha, Kewpie mayo and itogaki or another of spiced pork jowl pickled white peach and cucumber. Some of it even works. Akiba is loud, brash, ballsy and slightly unhinged. In short, the perfect addition to the neighbourhood. Akiba, 40 Bunda St, Canberra, ACT, (02) 6162 0602. GARETH MEYER

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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