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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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."

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.

Most popular recipes summer 2017

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

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.

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.

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.

Mascarpone

Chat Thai
Thai
  • Level 6, Westfield Sydney,
    cnr Pitt & Market sts,
    Sydney, NSW
  • (02) 9221 0600,
    chatthai.com.au/
  • Daily  11am-10pm

Chat Thai
-33.870283,151.209276

Chat Thai is at a location near you. Some take bookings, some don't. The service is efficient, and attentive. The menus are big and embrace many regions, all done well, while the food is fresh and fast. Ordering the pad Thai here is no cop-out: rich, balanced and satisfying, it's the go-to noodle dish. For grills, venture no further than the char-grilled pork neck with smoked chilli and tamarind relish - tender, charred fatty goodness. Try a papaya salad (declare your heat preference): it's the best example of the depth and balance of Thai cuisine. The five-spice duck, meanwhile, demonstrates great technique - the fat is rendered, the skin is crisp and the greens have crunch - while the chicken in red curry is impressively tender. And the desserts, salty-sweet and texturally interesting, are definitely worth your time. The simple wine list more than covers the basics, with plenty to match both the spicy and the rich. All up, amazing value for money.


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At a glance

  • Price:
  • E $3-$15

    M $13-$30

    D $3-$8

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Amy Chanta

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