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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.

Ageing gracefully

Step into a new cave of fromage-related wonder.

At the bottom of an orange spiral staircase, the Cheese Cellar at Spring St Grocer in Melbourne is like a forgotten station on the Métro, all shiny glazed bricks and curved lines. The larger of its two rooms will soon be a cheese bar with 28 seats, a cheese-rich menu (think glam toasties and salads) and a cheese-friendly wine list, while the smaller room houses more than 40 cheeses, mollycoddled into perfect condition by resident affineur (or cheese-finisher) Anthony Femia. "Most of the cheese we have here is European and the majority of that is French," he says. "Everything you see is at peak condition: we won't release a cheese until it's reached maturity, which is something many cheese sellers don't have the luxury of doing." The maturation rooms hold treasures ranging from Fromagerie P. Jacquin St Maure and Petit Munster to Langres from Champagne, the rind of which Femia washes in a Champagne and salt solution. Femia recently placed fourth in the prestigious Concours Mondial du Meilleur Fromager world cheesemonger championship and is evangelical about spreading the word about properly treated cheese to the world. "We don't want this to be the Christmas cheese shop where people only come once a year," he says. "It's a place to explore and taste and see unique and different things." Spring St Grocer, 157 Spring St, Melbourne, Vic, (03) 9639 0335

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Recipes by Christine Manfield
21.02.2017
How to grow rocket
20.02.2017
On the Pass: Danielle Rensonnet
16.02.2017
Four ways with furikake
13.02.2017
The trailer for Chef's Table season three is here
10.02.2017
The Producers: Cow and the Moon, Sydney's world-award winning gelato
10.02.2017
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