The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Meet your maker: florist Sophia Kaplan

Tree peonies, dahlias and dogwood blossoms are on the menu for the festive table.

In 2013 Sophia Kaplan quit her coordinator job at a creative agency and moved to Paris to take up floristry. The opportunity to hang out with plants and flowers every day was just the kind of time out she needed, it turned out. These days when she's not on holiday picking wildflowers in the French Alps, she's wrangling branches of dogwood and crab-apple with dusty dahlias or clematis from her kitchen table in Sydney's Surry Hills.

What's the Sophia Kaplan signature?
I love using living plants rather than cut flowers and try to encourage clients to make this a part of their brief - it's a more natural style and lets the flowers be more themselves. And I use lots of strange-shaped foliage.

What is the most fulfilling part of your work?
To bring a sense of nature into your day in a way that focuses your attention on it is exciting, therapeutic and beautiful. That and constant change: there's no chance for any flower to become dull because they're never around for long enough.

Do you have any favourite blooms to work with over summer?
Beautifully scented garden roses, tree peonies and delicate flannel flowers. Dahlias will be peaking in December and will suit any occasion, too, and the dogwood blossoms will be turning into baby fruit, which is perfect for Christmas lunch or dinner parties.

Sophia Kaplan Plants & Flowers, 0449 877 277

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