The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Alpha
Greek
  • 238 Castlereagh St,
    Sydney, NSW
  • (02) 9098 1111,
    www.alpharestaurant.com.au/
  • Lunch Mon-Sun noon-3pm

    Dinner Mon-Sat 6pm-10pm, Sun 5pm-9pm

    

Alpha
-33.875305,151.209152

Alpha is a modern sort of Greek restaurant, make no mistake, but the Hellenic references in the look (not least the formidable fresco-andcolumns touches) make it very clear which end of the Med you're visiting. Though staff stumble a little, the greetings are warm and there's cheer  when hot pita and taramasalata hit the table. Xinomavro, agiorgitiko and assyrtiko might not roll off the tongue when you're ordering them, but they go down beautifully with Peter Conistis's food, whether it be haloumi tanned from the grill and lifted with ouzo, lemon and caramelised fennel, or the taverna heartiness of grilled southern calamari in vine leaves with an earthy hit of ink and spinach. Pineapple galaktoboureko, meanwhile, is an attractive twist on the classic fillo-wrapped custard, lavished here with passionfruit and an ouzo sorbet. Want to play it just as Greek but a bit more loungey? Try the new upstairs addition, Beta, for drinks and mezze. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $8-$20

    M $28-$42

    D $12-$15

    

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Peter Conistis

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