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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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.

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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

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.

Marion Wine Bar, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Marion Wine Bar, Melbourne.

Sea urchin sits on a squid-ink cracker with finger lime and tiny discs of pickled cucumber. Ribbons of ox tongue and mortadella are sprinkled with shaved horseradish and a handful of purple chive flowers. Mussels, out of their shells, are hidden under a dark red pile of fiery 'nduja "crumbs". Andrew McConnell's latest venture, a wine bar called Marion, nails the bar-food brief confidently and emphatically.

Head chef Allan Eccles produces the kind of sharp, interesting and clean-flavoured dishes - a casarecce with zucchini flowers, grilled rock flathead, a porterhouse (from McConnell's new butcher shop, Meatsmith), house-smoked duck leg - that seem bound to make Marion an instant landmark.

The feel of the room is sophisticated but relaxed, blending concrete floors and whitewashed bricks from the building's light-industrial past with luxurious detailing - copper, marble, a very comfortable leather banquette - and a backdrop of floor-to-ceiling black metal wine racks.

Marion has its own 14-page wine list of buff-friendly labels that run the gamut from classic small-producer Chablis to funky, crunchy orange wines, but also has access to the cellar at next-door neighbour Cutler & Co. The length of the full list can be a little daunting, but with the calm Andrew Joy (formerly of Cumulus Up) directing the service charge, it all becomes very easy very quickly.

It's early days but Marion already feels like a Melbourne classic.

Marion Wine Bar, 51-53 Gertrude St, Fitzroy, Vic, (03) 9419 6262. Open Tue-Fri 5pm-11pm, Sat-Sun 8am-11pm.

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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