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.

The Concrete Kitchen

Danielle Alvarez

Danielle Alvarez

Here's a yarn about a butcher, a chef and a goat.

On Saturday 12 March, Feather and Bone butchery is bringing Sydneysiders a goat-rich day of chopping, cooking and eating with the help of chef Danielle Alvarez of the soon-to-open Fred's (and late of Chez Panisse).

"We're going to combine a bit of what we do with a butchery demonstration and cooking class," says Feather and Bone founder Grant Hilliard. "Danielle's approach is to let the ingredients do the talking and my bent is that way, too."

Guests are invited to bring a friend along to the following five-course feast of house-made charcuterie, charcoal-grilled Piccolo Farm quail with Provençale-style red peppers, and roasted goat saddle (of course) with marinated eggplant.

"It's going to be a big local offering," says Hilliard. "We'll be pouring wines from Sparrow & Vine, beers from Batch Brewery and we're getting handmade recycled furniture from Timbermill just around the corner." 

The goat of the day is a Boer chevon, a premium meat variety, from The Gourmet Goat Lady at Buena Vista Farm in central New South Wales.

"Goats have a bad reputation because of the variety in quality," says Hilliard. "Most of the controls that exist around other livestock aren't enforced so you could be buying anything."

Meanwhile, stay tuned for the next chapter.

"We're hoping to do this as a monthly chef series," says Hilliard.

The Concrete Kitchen, 12 March, 2pm-11pm, Feather and Bone, unit 8, 10-14 Lilian Fowler Pl, Marrickville, NSW, featherandbone.com.au. Tickets are $450 including single admission to the butchery demo and cooking class and double entry to the feast.

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