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.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

St Baxter, New Farm

Our restaurant critics' picks of the latest and best eats around the country right now: St Baxter, New Farm.

Fifty bucks buys you the "feed me" option at this Californian-inspired newcomer. The sunset mural, table cacti and colourful beachy vibe might have you thinking this is just another member of the Tex-Mex bandwagon. The fat little suckling pig on the kitchen pass, all golden skin and succulent flesh, though, says otherwise. The food at St Baxter is a cut above. They roast pigs on site, and the serve arrives with a tamarind-tart caramel sauce, fine shards of crackling and a jicama slaw peppered with fresh blood orange slices. Then there's the mole, made with beef cheek, nicely messy over celeriac purée with a rustic pico de gallo salsa. The (notionally four-course) feed-me format changes daily, but you might also score spicy chorizo con papas - tiny spuds sautéed with rounds of hot sausage - or a kingfish ceviche and juicy charred corn with chipotle and parmesan. And to finish? Dulce de leche ice-cream sandwiched between brittle brandy snaps. Consider yourself fed.

St Baxter, 693 Brunswick St, New Farm, Qld, (07) 3254 0277

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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