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The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

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.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

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.

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.

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.

Lûmé, Melbourne

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

After a notably fevered lead-up that's seen moody black-and-white YouTube videos, sneak previews in other restaurants and provocative statements about filling gaps in the market and wanting to be among the best in the world, Lûmé has opened in South Melbourne in a surprisingly low-key fashion. The dining space - a sizeable two-room affair that includes an open kitchen, a Turkish marble and American oak bar, salmon-pink paint and half-mast curtains acting as room dividers - favours quirky over stylish and has a fashionably geeky awkwardness. The menu - a dégustation of 15-plus courses - is similarly oddball. Co-owners-chefs Shaun Quade and JP Fiechtner show a penchant for consciously provocative ingredients (calamari entrails, cow udder, lamb blood) and dishes designed to fool with the senses. There's clever stuff here - a dish of duck liver and quince has the quince looking like the liver and the liver looking like the quince; what appears to be baby corn on a crab, corn and dairy cow dish is actually a corn and crab custard, while the "crab" (spoiler alert) turns out to be salted, thinly sliced and blowtorched cow's udder. There's also challengingly chewy aged and dehydrated emu teamed with white soy, and a complicated chocolate dessert that's served in a cacao pod made of chocolate (pictured). As an alternative to the dégustation, there's a simpler à la carte menu that includes charcuterie, oysters and a fish stew, while the wine list from sommelier Sally Humble is a snappily assembled fun-park ride that ranges from an aged apple-cider liqueur to cloudy, funky sake. It's early days yet, but there's plenty to keep an eye on here beyond the YouTube scene-setting.

Open Thu-Sat and Mon 6pm-late, Sunday noon-4pm; Lûmé, 226 Coventry St, South Melbourne, Vic, (03) 9690 0185

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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The Royal Mail Hotel is changing
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