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.

GT reader dinner: Regatta, Rose Bay

Damien Pignolet

Damien Pignolet

Join us at the new Regatta in Rose Bay with acclaimed chef and GT contributor Damien Pignolet at the helm.

Get ready for a sea change, Rose Bay. Regatta, the latest incarnation of the culinary holy ground that is Rose Bay marina, has a new chef, and it's someone we're confident you're going to welcome: Damien Pignolet.

Few chefs can claim to have so positively influenced the dining culture of Sydney's leafy east as Pignolet. His time at Butler's in Potts Point and Bistro Moncur and Claude's in Woollahra showed a generation (or two) what it meant to dine rather than simply eat.

This month Pignolet takes the reins at waterfront brasserie Regatta, and classical elegance will be the name of the game when he hosts a very special reader dinner. Pignolet plans to kick things off with poached Mount Cook alpine salmon served in a stock jelly with green apples, parsley and red peppers, and a bean and baby beetroot salad topped with Mount Irvine walnuts.

"I want to start with something that's summery, fresh and clean," he says.

Roasted red emperor with salt cod ravioli and a light pinot noir sauce with thyme follows for the main course, and the finale is a sablé pastry of almond cream, poached peaches and summer berries.

"I've always believed that balance is the most important thing," says Pignolet, "and here you have a menu of pretty colours, different flavours and textures - it's absolutely 100 per cent me."

Join us for dinner at 6.30pm on Monday 1 February at Regatta, 594 New South Head Rd, Rose Bay, NSW. The cost of $145 per person includes four courses, wines by the glass and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9327 6561. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

REGATTA MENU
2009 Gembrook Hill Blanc de Blancs, Yarra Valley, Vic

* Poached alpine salmon, Endeavour prawns, green apple, parsley and red peppers, with fresh tomato and tarragon sauce
2014 Crawford River Riesling, Henty, Vic

* Salad of baby beetroot, green and yellow beans, frisée and mâche, toasted walnuts and their vinaigrette
2015 Frederick Stevenson Rosé, Barossa Valley, SA

* Roasted red emperor, sauce pinot noir, brandade ravioli, confit fennel and carrot purée
2013 Quest Farm Grand Central Pinot Noir, Central Otago

* Peach and berry sablé tart, frangipane cream
2009 Gembrook Hill Blanc de Blancs, Yarra Valley, Vic

* Coffee with Domingo chocolate cake
Petits fours

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50BestTalks brings World’s best chefs to Sydney and Melbourne
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Young Henrys and Mary’s charity cook up
09.02.2017
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