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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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.

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.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Brooke Thorn stoneware

After 10 years as an interior designer, Brooke Thorn threw it all in to get her hands dirty. Fast-forward two years and she can be found working full-time behind a pottery wheel, throwing complete dinner sets by hand and dip-painting her stoneware with colours that range from peach to nectarine, teal to sky blue.

What prompted the career change?
I loved [interior design] but what I loved most was being on site, working with the tradies and watching what the joiners were doing.

Why did you choose clay as your medium?
I just fell in love with it. Being able to build up the skill to create the shapes that you want. There's an immense amount of satisfaction when you get to the stage that you can actually make what's in your head. I use quite a fattened glaze on most of the stuff I do, it's got this special quality where overlapping white with another colour makes it look like three colours.

How are your pieces best used?
People are drawn to certain colours. I like having little bits and pieces spread all across the table - some of the side bowls, maybe a platter, a couple of cups - but so it's not all uniform in colour. While each piece is dipped in a similar way, they all come out with a unique personality. Creating a personal colour palette is playful but still functional.

Brooke Thorn ceramic tableware, from $25

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