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.

Sweet Stone brigadeiros

Sweet Stone brigadeiros

Sweet Stone brigadeiros

Brazil's national sweet has hit Australia.

Imagine fudge. Now combine it with a chocolate truffle, mix it with condensed milk and butter, then roll it in flaked almonds, raw coconut or milk chocolate splinters. What you have now isn't some kind of Frankenstein-style chocolate nightmare; it's a Sweet Stone brigadeiro. And it's delicious.

The brigadeiros Barbara Cardoso recalls from her childhood in Brazil were a staple found at every single event or celebration.

"They were literally condensed milk, butter and a Nesquik-sort of powder," she says. "The chocolate powder wasn't that good, and they were always too sweet."

Inspired by a crop of dedicated artisanal brigadeiro shops she saw popping up back home, she sought to invest in premium ingredients to lift the sweet from basic to brilliant in Australia. After locking down a supplier of sustainable Fair Trade-certified Belgian Callebaut and French Cacao Barry couverture chocolate, and experimenting with flavours and styles, Cardoso and her partner Ross Capsanis settled on seven premium expressions of the brigadeiro and launched Sweet Stone in 2014 on Sydney's Northern Beaches.

Velvety smooth with a ganache-like texture, slight chew and gloss, Cardoso's product is exceptional. A gift box of mixed flavours may include chai-spiced, original, almond, coconut, a dual flavour combining Ecuadorian dark chocolate and white chocolate or a Mayan variety with a touch of cayenne pepper. The sweets come presented in selections of four, eight, 15 or 30 and arrive in a neatly designed box, each stone nestled in its own compartment. We recommend going large, really large, to save yourself from instantly ordering more.

Sweet Stone ship Australia-wide and are available online at sweetstone.com.au

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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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