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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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.

33
Café Di Stasio
Italian
  • 31 Fitzroy St,
    St Kilda,
    Melbourne, VIC
  • (03) 9525 3999,
    distasio.com.au/
  • Lunch daily noon-3pm

    Dinner daily 6pm-11pm

Café Di Stasio
-37.815976,144.960126

Café Di Stasio represents the ideal of dining as a particularly adult pleasure. The experience starts entering a room that's as dark, theatrical and strangely moving as the Bill Henson photograph on the wall, and continues with the dance of white-jacketed waiters of long standing. The menu has always expressed continuity with Italian tradition rather than the ego of any chef. These are simple, good, familiar things, done exceedingly well. Angelhair pasta with spanner crab is a typical example, glossed with a prawn bisque in place of olive oil for a deep Italian umami effect. Classics such as veal cotoletta and porchetta - the latter sweetened smartly by a sage-topped baked apple - both achieve the crisp surfaces one desires. Millefoglie, with layers of light pastry, vanilla cream and caramelised apple, makes for an elegant ending. For the finest Negroni south of the river, try Bar Di Stasio next door.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • E $24-$35

    M $36-$43

    D $16-$17

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Steven Rofe

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