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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Most popular recipes summer 2017

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

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."

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

60
Anchovy
Vietnamese
  • 338 Bridge Rd,
    Richmond,
    Melbourne, VIC
  • (03) 9428 3526,
    www.anchovy.net.au/
  • Lunch Fri noon-2.30pm

    Dinner Tue-Sat 5.30pm-10.30pm

Anchovy
-37.819138,145.002633

We're not in Richmond any more, Toto. Except that we are. In a bright, functional dining room, backed with low-key but informed service, chef Thi Le, an alumna of Andrew McConnell's kitchens, quietly explodes any preconceptions about what Vietnamese cuisine can look like in a contemporary context. A lettuce leaf and bundle of herbs cradles not the classic spring roll, but blood sausage and slivers of raw ginger, while cured ocean trout, pomelo and young coconut take rice-paper rolls from the ho-hum to the hey-ya. Shavings of cured egg yolk render a variety of grilled squashes savoury and complex, while the simple, elegant addition of lime leaves makes even the classic lemon soda truly memorable. A clafoutis of perfect peaches, hot in a heavy cast-iron pan and served with crème fraîche, keeps things confident right to the end. It's not foam and tricks that win the day here, but good taste and real skill.


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Simone’s

Alpine Angus beef fillet, Eurobin goat, Harrietville trout,...

At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $14-$24

    M $24-$36

    D $14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Thi Le

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