The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

Mama Baba’s Amaretto Sour

Go Greco-Italo retro with George Calombaris, some almond-flavoured liqueur and plenty of lemon juice.

The focus of Mama Baba, the new Greco-Italian restaurant opened in South Yarra by George Calombaris and his cohorts, is "dishes that make you think fondly of your grandmother, but with the newness of today". In the Amaretto Sour, part of the eatery's substantial cocktail list, they've certainly nailed the nanna (or rather, nonna) angle, the Amaretto Sour being a true retro classic. "We wanted to highlight Italian and Greek spirits in their classic format, with clear distinct flavours; ones that are simply mixed but massive in flavour, and I believe the Amaretto Sour is all this and more," says manager Sam Maher. Our tip? Amaretto can be plenty sweet, so taste, taste, taste and make sure the lemon balances it out for a truly sour Sour. Mama Baba, 21 Daly St, South Yarra, Vic, (03) 9207 7421.

MAMA BABA'S AMARETTO SOUR
Pour 60ml amaretto, 30ml lemon juice, 1 eggwhite (about 15ml) and 5ml sugar syrup into a cocktail shaker. Shake vigorously to froth the eggwhite, add a handful of ice and shake again. Add lemon juice to taste, shake, strain into a glass filled with ice, garnish with a maraschino cherry and serve.

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