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.

Ferran Adrià in Sydney

Ferran Adrià was in town earlier this month promoting his new cookbook/art catalogue elBulli 2005-2011 (Phaidon, $750, HBK): a photo-rich seven-part 18-kilo collection of recipes, observations and insights from the restaurant's most creative years.

Adrià, of course, was the head of the team at elBulli over the decades it grew to become the most influential restaurant in the world, spherifying olives, making hot jellies, and cracking culinary thinking wide open in an explosion of Catalan pride and no small amount of tasty foam.

As part of his media tour of Sydney, Adrià also appeared at the Williams-Sonoma cooking school for an exclusive meet-and-greet with 20 very lucky Gourmet Traveller readers who won the chance to hang out with their idol through a competition on our website.

We caught up with Adrià at the tail end of the afternoon to chat about the future of elBulli, whether he thinks cream belongs in carbonara, and what his thoughts are on cannibalism in the kitchen (yes, really).

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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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