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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Fast autumn dinners

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

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Roast pork with Nelly Robinson

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Jack Horner, Melbourne

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

If all goes to plan, this new business from Matt Wilkinson and Ben Foster (Pope Joan, Hams & Bacon) could come to represent their "I knew them when" moment. Because besides being a milk bar/corner store/canteen/cafeteria/bar/bottle shop hybrid, Jack Horner is a template, a prototype for a kind of upmarket 7-Eleven for new apartment buildings. So, instead of microwaved junk food, you can get a green tofu laksa, a goat and chorizo braise or a robust Bolognese that you can eat in or take away. You can also pick up a craft beer, bag of organic pet food, bottle of biodynamic milk, enviro-friendly toilet paper or a jar of peanut butter (designer or regular) from the grocery section. Well-lit and clean-lined, it all feels very European. Like most prototypes, Jack Horner Mark 1 is impressively over-engineered. Large and spacious with a concrete-floored, bare-timber and exposed-utilities industrial aesthetic, it features a blue-tiled bar and a cafeteria-like servery, complete with trays and a sculptural blonde-wood tray track. Line up with your tray and you can choose one of four hot dishes (warming on an induction stovetop), bread rolls, house-made pickles, fresh cheese, sliced free-range ham and an impressive selection of salads (ancient grain, Asian coleslaw). Whole and half roast (free-range) chickens will also be available, as will breakfast, a compact affair (jaffles, eggs, toast, muesli) ordered via a box-ticking menu that you hand to the cashier. Jack Horner itself ticks a lot of boxes and ticks them well. Watch this space.

Jack Horner, 179 Weston St, East Brunswick, Vic; open daily 7am-8pm

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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