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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Reader dinner: Cirrus, Sydney

Grilled cos with whipped mullet roe and cured egg yolk

Grilled cos with whipped mullet roe and cured egg yolk

Talk about big shoes to fill. First it was Noma's Sydney home. Now, on the same waterfront site at Barangaroo, comes Cirrus. The fourth establishment from Brent Savage and Nick Hildebrandt, the names behind Bentley, Monopole and Yellow, it's a step in a new direction. The focus is seafood but, says Savage, it's also about new flavours.

"The type of cooking we're doing at Cirrus is very different to our other restaurants," the chef says. "The palate is much broader. We're using native ingredients, but there's also umami and Asian undertones."

The inspiration behind the restaurant's name is the (broadly) cloud-shaped Anadara building in which it's located. The interior designed by Pascale Gomes-McNabb, Savage and Hildebrandt's collaborator on Bentley, Yellow and Monopole, is warmer and more eclectic than the Noma fit-out.

"Pascale still has quite a few tricks up her sleeve," says Savage. "There are some weird and wacky elements, including a vintage speedboat hanging from the ceiling."

Join us and be among the first to savour this new direction. The menu kicks off with a platter of oysters, marinated prawns and cured cobia, followed by raw kingfish in yuzu. Whole snapper in a native-pepper sauce, to share between two, is steamed then baked and served with crisp fried warrigal greens, saltbush, basil and mint. Rounding out the meal is a chocolate cake layered with orange jelly, orange marmalade and wattle cream. "Wattle has a real depth about it," says Savage, "like coffee, so it works really well with the chocolate."

Hildebrandt is recognised as one of the top sommeliers in the country (and Gourmet Traveller's 2015 Sommelier of the Year), so you can count on the wine side of things being as exciting as the food.

Read our interview with Savage and Hildebrandt about the Cirrus menu and design inspiration here.

Comparisons with the site's previous tenant, Savage says, aren't something to which he and the team have given much thought. "Cirrus is about having delicious, sustainable seafood in a casual setting. Noma was a once-in-a-lifetime experience; we're hoping that people want to, and can, come back to Cirrus again and again." We're there.

Join us for dinner at 6.30pm on Monday 24 October at Cirrus, 23 Barangaroo Ave, Sydney, NSW. The cost of $140 includes four courses and matched wines, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 8214 0505. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au

 

Cirrus reader dinner menu

* Oysters, prawns and cobia
2015 Domaine du Belle Vue "Gabbro" Muscadet, Loire Valley

* Kingfish with yuzu, daikon and black bean
2016 Unico Zelo "Jade & Jasper" Fiano, Riverland, South Australia

* Snapper and sour native-pepper sauce
2015 Circe Pinot Noir, Gippsland, Victoria

* Chocolate, wattle and orange cake
2010 Domaine Bertrand-Bergé Rivesaltes Grande Réserve Ambre, Languedoc-Roussillon

 

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50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017
Melbourne's Tomato Festival is back in 2017
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