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.

Dainty Sichuan
Chinese
  • 176 Toorak Rd,
    South Yarra,
    Melbourne, VIC
  • (03) 9078 1686,
    ww38.daintysichuan.com/
  • Lunch daily 11.30am-3pm

    Dinner Sun-Thu 5pm-9.30pm, Fri-Sat 5pm-10pm

Dainty Sichuan
-37.839341,144.992998

The Dainty Sichuan fleet continues to expand, but the South Yarra mothership still lures diners for its exemplary Sichuan cooking. Hot pots are a key attraction, with bubbling cauldrons of stocky soup bases placed centre-table for the communal dunking of everything from cloud ear mushrooms to thin slices of fatty pork belly, potato starch noodles to whole tiger prawns. Explore the à la carte menu for more incendiary fare: velvety "mouth-watering" cold chicken, so-called for the properties of the Sichuan peppercorn; caramelised cumin lamb ribs bristling with spice; a restorative ma po tofu, the bean curd set in a spicy chilli and bean paste. Pay heed to the chilli legend on the menu (three equals maximum excitement) or quench the burn with cucumber dipped in a peanut hoisin, or jugs of chilled soy milk. The wine list is utterly forgettable (you can BYO), but the infamously stern service now comes with a smile. 


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At a glance

  • Price:
  • E $18-35

    M $20-$50

  • Feature:
  • BYO
    Licensed
    Vegetarian
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Tina Li & Laikang Xu

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