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."

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.

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.

World's Best Chefs Talks

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

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Bodega
Spanish
  • 216 Commonwealth St,
    Surry Hills,
    Sydney, NSW
  • (02) 9212 7766,
    www.bodegatapas.com/
  • Lunch Fri noon-2pm

    Dinner Tue-Sat 6pm-10pm

Bodega
-33.883564,151.210198

Bodega in one word? Swingin'. The tunes. The skirts. The tapas and share plates making their way from the open kitchen, carried by some of the friendliest waitstaff in town. The energy is infectious. Slide into a baby-blue leather banquette and peruse the strictly Latin wine list while well-coiffed chefs build queso fresco towers atop arepas. The grill and deep-fryer are the weapons of choice here. Soft maple-laced brisket meatballs are rich and sticky, while a mint and cabbage slaw lifts charry calamari with romesco. Regulars still rave over the marshmallow and dulce  de leche "banana split" - an MVP since Bodega opened - but there's equal  pleasure to be had in mango and passionfruit-topped milk parfait. Bodega has some much-loved siblings (Porteño, Continental and Stanbuli among them) but 10 years on, Elviz Abrahanowicz and Ben Milgate's first-born still rocks and rolls in spades. Thoroughly modern party food.  


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $7-$22

    M $22-$30

    D $16

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings lunch only

    Bookings for 5 or more only at dinner
  • Chef:
  • Ben Milgate & Elvis Abrahanowicz

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