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.

Pizzeria Violetta, Brisbane

Our restaurant critics' picks of the latest and best eats around the country right now: Pizzeria Violetta, Brisbane.

You don't need to see the words DOC Napoli picked out in black tiles on the white Stefano Ferrara oven to know this western suburbs pizza joint is the real deal. A glance at the puffed-up edge of your pizza and the dough speckled by the fierce 450-500C wood-fired heat bears testament to its authenticity. The menu is short and tight, divided into a handful of red and white pizza offerings. The diavola lives up to its name, dotted with fiery bits of Salumi Australia's Inferno salami and molten pools of mozzarella. Drinks are just as tempting, and equally to the point. Wines mainly hail from Italy, although the house pinot grigio comes from the Adelaide Hills and the rosso della casa is from WA. Kick things off with a $14 Negroni and a grazing platter of eight or so old-school stuzzichini: prosciutto-wrapped melon and prawn, chilli-boosted polenta with gorgonzola, stuffed mushrooms and more. This pocket-sized pizzeria is all clean lines - white, light and airy - with simple wooden stools and tables spilling on to the footpath outside. It sits beside operator Renata Robert's smart Chinese offering, Sichuan Bang Bang and, if early trade is any indication, promises to prove equally popular. Go west.

Pizzeria Violetta, 10 Wongabel St, Kenmore, Qld, (07) 3378 2533.

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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