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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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.

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.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

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.

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.

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.

Kang Kong, Adelaide

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

Taking a lead from the inventive take on Asian street food at Sydney's Mr Wong and Melbourne's Chin Chin, Adelaide restaurateurs Rob Parsons (of Treasury on King William) and Ron Kohli (Holy Guacamoly, Coffylosophy, Chocolatree) have cleverly transformed a former bank office into the bustling Kang Kong. The menu's best examples have chef Matt Miles taking ideas from many cultures - Malay, Korean, Japanese, Filipino, Thai. Try salmon poached in miso with dengaku, kimchi and spring onion pancakes, and spring rolls packed with roast duck, black fungus, pickled carrot and hoisin-ginger dipping sauce. A dessert of roasted banana panna cotta with pandan leaf meringue is also one to try. When night falls, the adjacent laneway becomes pop-up bar Gypsy Dragon, with strings of lights illuminating walls dressed in graffiti-style Asian motifs, while a mobile bar cart offers curious cocktails with herbal ingredients such as bitter gourd tea, liquorice, chrysanthemum powder and aloe vera.

Kang Kong, 44 Waymouth St, Adelaide, (08) 7226 5255

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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Latest news
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017
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