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.

Give A Fork!

Buy organic, eat seasonal, think local - easily said, but often price, convenience and, sadly, the feeling that we're powerless to make any real difference can get in the way of our good intentions. But Victoria-based, not-for-profit organisation Sustainable Table is tackling these excuses head-on. This month, it launches the second year of Give A Fork!, a national campaign encouraging Australians to think hard about responsible food consumption.

"I always thought I needed to ride my bike everywhere and make sure my lights were turned off at home, but I'd never really thought about the environmental impact of my food choices," says Sustainable Table co-founder and general manager, Cassie Duncan.

"When I read that 60 per cent of our eco-footprint is embodied in the food we buy, it was really empowering to understand that, actually, we can make a difference."

Held across Australia throughout October, Give a Fork! is designed to encourage people to host low-waste meals at home to start conversations among friends about sustainability. After a successful 2013 campaign focused on sustainable seafood, this year the dinner-table discussion turns to food waste, with our single-use culture and over-consumption habits at the top of the agenda.

"Until you're asked to stop and look at the waste you've generated from hosting a dinner party, you don't even think about it. One in five shopping bags is food that gets wasted, and above and beyond that, up to 40 per cent of what we throw out every week is food waste," says Duncan.

Hosts, however, won't be alone in driving the dinner table discussion. Give A Fork! has designed a free e-book to kick things off, featuring advice on how to get the conversation moving in a more constructive direction, as well as tips on how to use the foods you might usually throw out. "Fish bones and meat offcuts can be frozen and turned into next week's stock, carrot greens and beet leaves are great sautéed or tossed through salads, and pumpkin and potato skins make for delicious, spicy paprika chips."

Guests attending Give A Fork! events will be asked to buy tickets from their hosts, the funds raised going directly towards future campaigns and more accessible resources. "That cultural element of coming together and sharing a meal, we do it less and less," says Duncan. "Why not stay up chatting to your friends until one [in the morning] with a glass of wine in hand, and make it a thoughtful, useful conversation, as well as an enjoyable one?" Restaurants such as Sydney's Vini and Sagra and Melbourne's Union Dining are doing their bit too, and offering minimal waste or 100 per cent locally sourced menu items during the month of October.

"The take-home message here is to become more mindful about our consumption habits - what we're buying, the embedded effort of the farmers who grew that food, and exactly what happens once we've disposed of it."

To register your Give A Fork! event visit the Give a Fork! website.

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Latest news
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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