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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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.

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.

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."

Most popular recipes summer 2017

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

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.

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.

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.

Courgette
Modern European
  • 54 Marcus Clarke St,
    Canberra, ACT
  • (02) 6247 4042,
    www.courgette.com.au/
  • Lunch Mon-Sat noon-2pm

    Dinner Mon-Sat 6pm-8.30pm

Courgette
-35.276449,149.126862

Chef James Mussillon has held fast over the years to his signature miniature food-scapes - delicate constructs that are pretty, layered and, for some, fussy. But, with or without the smears and dabs, his commitment to quality produce, balanced flavours and immaculate execution has kept his star shining bright. Rich, sharp and cooling qualities combine in rare  roasted venison with capers, bush pepper and cucumber. The humble  fish and mushy-pea duo of northern England turns sophisticated with vinegary, sweet black kingfish meeting pea purée, smoked salmon, charry leeks and a courgette blossom. Advice on the French/Italian-leaning wine  list is warm and well informed, but service overall is tentative - hopefully a passing stumble. Swinging the mood upwards, a crescent moon of toasted meringue topped with berries, shortbread slivers and a dot of mango sorbet is bold and generous - everything the finale of occasion dining should be.


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Annie Smithers' Bistrot

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Pearl Cafe

You can hear the crowds at the Gabba from the back of Pearl...

At a glance

  • Wine:
  • Two glasses
  • Price:
  • 3-course lunch $66 4-course dinner $88

  • Feature:
  • BYO
    Licensed
    Bar
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • James Mussillon

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