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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

The Currant Shed, McLaren Flat

Blue swimmer crab, salted celery, mung beans, yoghurt

Blue swimmer crab, salted celery, mung beans, yoghurt

Our restaurant critics' picks of the latest and best eats around the country right now: The Currant Shed, McLaren Flat.

Encouraging changes are afoot at the modest Currant Shed eatery overlooking vines and lime trees at McLaren Flat. Local chef Dioni Flanagan (late of The Kitchen Door at Penny's Hill) makes the most of her regional produce contacts to present gutsy snapper on lentils with pork hock and purple bliss potatoes, fabulous local asparagus with duck egg and porcini cream, and a rich and luscious duck liver brûlée with Granny Smith apple and charred brioche. For dessert, try the lime-curd pudding with bay-leaf marshmallow, sherbet and sablé. Restaurant manager Josh Picken (you may recall his work at Orana as sommelier) uses his deep knowledge of artisan wine producers to add an exciting edge to the drinks list.

The Currant Shed, 104 Ingoldby Rd, McLaren Flat, SA, (08) 8383 0232

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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Latest news
Greg Malouf returns to Dubai
24.01.2017
Merivale’s The Chicken Shop opens this week
24.01.2017
Nour Sydney kicks off guest chef series
23.01.2017
French cuisine heats up in Brisbane
19.01.2017
A taste of Algeria in Northcote
18.01.2017
What to order at Salt Bae's restaurant
17.01.2017
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