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.

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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