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.

Fast autumn dinners

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

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.

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.

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.

Nel Restaurant, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Nel Restaurant, Sydney.

Last things first: what's not to like about a restaurant that concludes a meal with a nod to its chef's heritage in the form of a tiny, perfect Eccles cake? Here at GT we're acolytes of the Church of St John, so given the choice we'd probably opt for a bit of Lancashire cheese with it rather than the dab of lemon curd, but what the hey? At $35, the lunch version of the dégustation offered at this carefully hidden new basement restaurant is excellent value. Nelly Robinson likes his plates quite worked, so after the relative restraint of "green peas, ham" (pig's head meat pressed and crumbed into something like a porcine fish-finger, with pea purée and tendrils), "chilli crab" is an explosion of petals, foam and colour around little parcels of crab enveloped in slices of daikon, while ultra-rich lamb belly arrives on an exuberant mess of mustardy diced potato and carrot purée with a slick of lamb sauce and a zucchini blossom stuffed with feta. Dessert is a sweet, showy swizzle of pistachio ice-cream, white corn, choc "soil" and cherry under a tuft of fairy-floss. Throw in Iggy's bread and bottomless bottles of Badoit, and it's a deal.

Nel Restaurant, 75 Wentworth Ave, Sydney, NSW, (02) 9212 2206

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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