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.

Macelleria, Sydney

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

It's not hard to get a burger on Campbell Parade, but getting a good one (and we're not talking the McDonald's steamed-bun variety) is another feat entirely. Until now. Macelleria is a low-fuss, no-frills butcher, and steak and burger bar headed up by self-proclaimed meatologist Peter Zaidan. Previously of Bondi's fancier, terrazzo-floored La Macelleria, Zaidan has dropped the La (and di-da, so to speak), opting for a more casual, straight-off-the-beach vibe at the new digs. With around eight cooked-to-order burgers to choose from, the Mafioso, with Parmigiano, or the Vesuvio Pollo (crisp chicken schnitzel, tangy coleslaw and chilli sauce) are a good place to start, while the egg and bacon-amped Retro is the stuff food comas are made of. A hundred per cent grass-fed Cape Grim Angus beef patties and organic honey-sweetened buns balance old-school milk-bar satisfaction with a healthy dose of Bondiness. Burgers aside, you can also pick a steak and have it cooked to your liking - a 400-gram grain-fed "Iceberg" from Darling Downs, say - or grab a selection of skewers and salsicce to take home, with cooking tips from the butcher thrown in. Given the south-end locale and the price point (eat-in burgers starting at $9? Say what?) you might have to contend with some barefoot backpackers when you're looking for a table, but trust us, it'll be worth it. Ma-chell-er-ee-aaah.

Macelleria, shop 1.112-116, Campbell Pde, Bondi Beach, NSW, (02) 9300 6388 

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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