Each month Hot Plates Australia – Coast-to-Coast takes a look at some of the most exciting dishes around the nation, created by some of our top chefs. Autumn…
Black garlic is garlic that has been naturally transformed to change not just its colour and texture but also its flavour. Gone is the pungent tang, replaced with…
In late 2018 Mansfield winemaker Ros Ritchie opened a new Cellar Door and Function Centre within the historic Magnolia House – a late 1800s American Victorian-era kit home that…
The midday sun is delightfully warm, never scorching; the air is softly humid. Sweet scents drift in the sea breeze and bright colours are everywhere. From the layered…
Finely milled roasted wattleseed is a wonderful ingredient in ice cream. Flavour extraction is via hot, not boiling water, similar to a plunger coffee. The wattleseed presents an…
Among the fields of milk thistle breathing salt sea air, Sailor’s Grave might well be Australia’s most lonesome brewery; however upon launching in 2016, partners Chris and Gabrielle…
Essentials checks into Saint Petersburg’s oldest restaurant, L’Europe at the Tsarist-era Grand Hotel Europe, to relive its golden heritage and sample some of the finest vodkas and caviar…
Essentials takes a bite of The Big Apple and surrounds. When the sun shines in the northern hemisphere, both NYC and regional NY chefs keep the plates fresh, clean…
If you’re a fan of modernist sculpture, and can cast your mind back far enough (if you’re old enough I guess), you might recall a painted steel sculpture…
Crêpes are not as complex to make as one might think. These very thin and delicate French variations of the humble pancake can be quickly and easily poured,…
There’s something inexplicably powerful about Empire – an art installation project that has transformed the 1930s Dandenong Ranges mansion Burnham Beeches into a living, breathing arts organism of…
We’re sitting in Provenance restaurant admiring the simplified new interior and listening to the playlist. Chef Michael Ryan puts as much effort into his music as he does…
If you’re a little afraid of not knowing exactly how to cook fresh octopus and are concerned about spending big dollars on a complex cooking mistake, then don’t…
Some of the best names in the business share similar terroir – famous free-draining granite and loamy soils that produce top wines that are celebrated around the world…
It’s early evening and the warm glow of the bistro spills out from the broad verandah into the street. Inside, the Edison lamps bathe the beautifully simple dining…
Artisan dairy producer Andre Kogut, for the past 12 years, has been making premium organic cheeses at his Blue Bay dairy in Mornington, south of Melbourne. Products include…
Arriving in 1951 from Paris, Mirka and Georges Mora transformed the Melbourne food and art scene. Their cafés and restaurants offered sophisticated food and their Tolarno art gallery…
Bondi Beach Opals, Fossils and Minerals is one retail discovery we’re truly excited about. Having opened a little over a year ago it presents possibly the very best…
It’s garlic, but not as you know it. Rich, dark and delicious, Garlicious Grown black garlic is an ingredient for the everyday cook to make dishes more interesting,…
There was a buzz about Bridge Road Brewers when they first opened in a shed behind a house near the old stone bridge over Newtown Falls way back…
New Australian hotel group Veriu is carving out a fine niche in the boutique accommodation market. We check in, to check out, the ‘millennial modern meets 1920s Hollywood’…
Josh Niland’s collection of prized line-caught delights are a limited catch, delivered with an intensified flavour born of unique dry-ageing and curing techniques. You won’t find farmed or…
There’s a good vibe at Coffee Chakra. It’s a small, family-friendly café on the main road in Myrtleford serving good coffee and tasty, healthy food. Husband-and-wife team Vivek…
Its no secret that the extensive 2017 redevelopment of Rutherglen Estates’ cellar door, featuring the newly established Aboriginal Exhibitions Gallery within the same historic 1880s Seppelts Cellars building,…
It is one of the best oysters I have had in a long time. Fat and flinty, it sits on the half shell brimming with salty brine. ‘I…
French-born Australian chef Philippe Leban knows a thing or two about the importance of premium food ingredients. While his personal style in cooking is centred around a keen…
Its been an extremely successful two years for Wodonga chef David Kapay, since we first reported on the opening of Miss Amelie – a restaurant that continues to…
As Australian travellers return from their European summer sojourns, it’s a sure bet that Italy’s Lake Como is trending on Instagram feeds. A snap from Laglio, where George…
Artisan dairy producer Andre Kogut, for the past 12 years, has been making premium organic cheeses at his Blue Bay dairy in Mornington, south of Melbourne. Products include…
Some of the best wines made in Australia are produced by vineyards in faraway places with limited staff and often no cellar door. For these select few, time…