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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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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Hot Plates: Molto Italian, Kingston Foreshore

Molto's Rosemary and Sea Salt Focaccia

Molto's Rosemary and Sea Salt Focaccia

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

Though they're spinning Molto Italian as a "modern seaside trattoria", the bits of Lake Burley Griffin's Kingston foreshore crammed with new apartment blocks aren't quite the Lago di Garda, let alone the Amalfi Coast. Still, globalisation has served to narrow the culinary distance between our national capital and Rome, or even Darlinghurst. Canberrans are welcoming the novelty and brilliant simplicity of cacio e pepe - al dente spaghetti turned at the table through pecorino and sprinkled generously with black pepper. Elsewhere on the menu, less is more with great wood-fired pizze, topped with San Marzano tomatoes and pleasingly little else. And Florentine traditions are followed in a 600 gram or kilo hunk of rare bistecca. Bentwood chairs and stained wooden tables, high ceilings, a long bar and open kitchen keep things as relaxed and breezy as possible this far from the sea.

Molto Italian, Element Building, Eastlake Pde, Kingston Foreshore, ACT, (02) 6140 7039

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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