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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.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

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.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Petition, Perth

Our restaurant critics' picks of the latest and best eats around the country right now: Petition, Perth.

Perth's past meets its present at the State Buildings, the new identity of the rebooted and restored Treasury buildings. While the plan is to open the precinct in stages - Como The Treasury, Australia's first Como hotel, begins welcoming guests this week while David Thompson's equally anticipated Long Chim opens next month - one of its first public offerings is Petition, a smart-casual trio encompassing restaurant, well-stocked enoteca and craft-beer bar.

While each venue sports its own menu, the eating is best at the airy dining room where chef Jesse Blake and his brigade operate. Informed by his time at Cumulus Inc (well-travelled eaters might notice the presence of "comestibles" on the menu), Blake's opening dishes are notable for their subtle inventiveness. Tender curls of squid and an ink-stained buckwheat risotto is a smart pairing, while beef tartare gets lightened with thickly cut radish, sesame seeds and a dab of sour cream. Then there's the kitchen's winning pea soup remix - a comforting combo starring braised turnips, peas, ham and addictively savoury parmesan crumbs.

Coupled with bright-eyed service and nifty wine choices, Petition makes a fine introduction to the city's newest food and drink emporium.

Petition, 28 Barrack St (cnr Barrack St & St Georges Tce), Perth, WA, (08) 6168 7771. Open Mon-Fri 7am-midnight, Sat-Sun 8am-midnight.

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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