The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Templo, Hobart

Fried brioche with sweet ricotta

Fried brioche with sweet ricotta

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

You can count the good options for eating out on Sunday and Monday nights in Hobart on one hand (and have fingers to spare). Which means tiny new neighbourhood restaurant Templo, with 20 or so seats and open Thursday to Monday, has been welcomed with open arms by locals. If you're a visitor here, don't be surprised to find that everyone else in the restaurant seems to know each other. And, while it's licensed with a small wine list, its BYO policy, with $15 corkage per bottle of wine, makes it that bit more endearing.

Owners Matt Breen and Chris Chapple, chef and front of house respectively, do virtually everything themselves, and that adds to its charm. In such a tiny space, with a few small tables in front of a light-flooded window, three seats at a petite bar and a round table that can seat a group of eight - the kitchen visible from all of them - it's impossible not to engage with both of them. Breen's food has an Italian bias, reflecting his time working at Hobart's Smolt and, before Templo opened, a few months at Melbourne's Tipo 00. He makes gnocchetti daily and serves it with broccolini and chilli, and the equally Italianate beef carpaccio with radicchio and anchovy cream is also a regular on a blackboard menu of around 10 dishes. Both are highly recommended. Lemon semifreddo with a simple pistachio garnish is a good way to finish, maybe after veal cotoletta.

Templo's menu is available all day, so it's a good option for lunch, as well as a gin and tonic or glass of wine in the evening with a couple of small plates. The beginning of the week is looking up.

Templo, 98 Patrick St, Hobart, Tas, (03) 62 347 659. Open Thurs-Mon 11am till late.

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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