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Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

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New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Waterman's Lobster Co, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Waterman's Lobster Co, Sydney.

Lobster rolls have been making waves on our shores for some time now, winning loyal followings at the likes of Supernormal in Melbourne and Sydney's Coogee Pavilion.

Waterman's Lobster Co, the sunny new Potts Point venture from Love, Tilly Devine proprietor Matt Swieboda and partners Nathanial Hatwell (an alumnus of Love, Tilly) and Tristan Blair, is the latest to jump on the bandwagon. The team offers two versions, each made with Atlantic lobster (they say it makes for juicier meat) on soft, white unsweetened rolls: a buttery Connecticut-inspired number (pictured), and a mayonnaise-rich Maine-style roll with little chunks of celery for crunch.

Non-lobster enthusiasts are accommodated, too, via a vegetarian option made with egg, nori and konbu mayonnaise, iceberg lettuce and crisp shallots, and a gutsy smoked-eel number with pastrami and horseradish.

Entrées such as a bright kingfish tartare with seaweed and radish, and brown butter-fried school prawns with bay leaves and lime aïoli add to the fun.

As do the drinks. Bar manager Alex Carter (formerly of Rockpool Bar & Grill and Bentley) has put together a list of fresh "East Coast American" cocktails (read: Pernod with pineapple and sparkling wine; mint-infused Canadian whiskey with sugar, citric, and fresh mint topped with soda). The grape game, courtesy of Swieboda, is naturally excellent. There's interesting natural-leaning options by the glass and carafe, including a house pinot gris and grenache on tap, and a solid offering of chardonnay - the wine the Waterman's team believe is the lobster roll's finest match ("basically, it's a marriage of butter", the menu states).

And what the laneway space lacks in ocean views, it gains in breeziness with its pale-blue hues and timber and open-air charm.

Waterman's Lobster Co, shop 5, 29 Orwell St, Potts Point, NSW, (02) 9380 2558. Open Monday to Saturday noon - 10pm, Sunday 10am-6pm.

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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