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.

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.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Gondola Gondola, Adelaide

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

The arrival of this smart South East Asian eatery completes the exciting polyglottal offering in Adelaide's Peel Street. With its raw interior assembled from recycled timbers and light boxes recalling an Asian street-vendor vibe, Gondola Gondola fits neatly into the style-conscious neighbourhood. Owners Tuoi Tran and Annie Liang have worked with chef Seksan Suntharaphai to build a South East Asian menu while celebrating Australian ingredients. The compact carte includes poached salmon in hot and sour soup with pineapple and okra, and slow-cooked beef ribs in master stock with cinnamon, star anise and lemongrass, but the centrepiece is a generous tasting plate with nem nurong, sugarcane prawn, grilled pork neck and a heap of fresh leaves and herbs to wrap in do-it-yourself rice-paper rolls.

Gondola Gondola, 1 Peel St, Adelaide, SA, (08) 8123 3877

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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