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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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.

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.

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.

Anchovy, Melbourne

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

Richmond's culinary reputation as a soggy-focaccia backwater has taken a beating in the last couple of years. The latest blow has been delivered by Anchovy, a savvy modern-Asian restaurant on Bridge Road. Owner-chef Thi Le has worked with Christine Manfield in Sydney and Andrew McConnell in Melbourne, and her menu here is driven by south-east Asian flavours - particularly Vietnamese - and framed by modern-Australian cooking techniques and plating. The short list is long on highlights, including an excellent slightly spicy Vietnamese blood pudding teamed with ginger and eaten in a cosberg leaf, little pork pátê sô (like a brilliant party pie, served with mustard and pickled fennel), raw beef served with rice crackers and big-flavoured nam vang dry egg noodles served with small chunks of chicken heart and liver tossed with a sweet yuzu kosho. There's sweet stuff, too, including some airy beignets served with a tangy passionfruit cream and condensed milk, and a booze list that features decent, decently priced wines and original, thematically correct cocktails, including an after-dinner number that's all Vietnamese coffee, condensed milk and rum. The rise of culinary Richmond continues.

Anchovy, 338 Bridge Rd, Richmond, (03) 9428 3526

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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The Royal Mail Hotel is changing
28.03.2017
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
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15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
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