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.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Harvest Kitchen at Artisans of Barossa

Our restaurant critics' picks of the latest and best eats around the country right now: Harvest Kitchen at Artisans of Barossa.

The food offerings have changed at the Artisans of Barossa cellar door since Tracy Collins (a MasterChef finalist) and Peter Little (a former food and beverage manager of Appellation) recently took over the venue's dining space. Branding their enterprise as Harvest Kitchen, the pair provides daily lunches between 11am and 6pm, giving lots of time flexibility for visitors navigating the Barossa's many wineries. Gutsy empanadas filled with fig and short rib beef braised in stout are notable among 16 dishes on the share-friendly menu, as are the croquettes stuffed with pecorino and smoked hock. A $49 Feed Me Like a Barossan Menu provides a good reason to linger at table in the company of excellent wines from the Artisans' coterie of smart small wineries, including John Duval, Spinifex, Teusner and Massena, made by Collins's winemaker husband, Jaysen Collins.

Harvest Kitchen at Artisans of Barossa, cnr Magnolia & Light Pass Rds, Tanunda, SA, (08) 8563 3935.

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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