The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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.

Most popular recipes summer 2017

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

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.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

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."

4Fourteen
Modern European
  • 414 Bourke St,
    Surry Hills,
    Sydney, NSW
  • (02) 9331 5399,
    4fourteen.com.au/
  • Lunch Fri-Sun noon-3pm

    Dinner Tue-Sat 6pm-10pm

4Fourteen
-33.884915,151.215556

At last count, Surry Hills had 42 trillion venues where you can peck at a nifty little salad or poke at a spicy smudge of Asian fusion on the end of a ceramic spoon. So if that's what you're looking for, look elsewhere. You'll have plenty of options. It might be pretty, it might be refined, but this breezy bistro doesn't mess around with micro-herbs. What you're getting here is proper, muscular, meat-and-potatoes Irish fare: gleaming oily mackerel with horseradish crème fraîche, slabs of corned beef with bresaola, lamb shoulder and buttery colcannon. The boutique wine list is worth a second or third visit so you can really explore - if you've ever wondered what a fruity dry white from Georgia tastes like, this is the place to find out. The only complaint is that the space clad in subway tiles has a bit of a noise-insulation issue - just pray you don't get seated next to the table of team-builders braying about last quarter's sales figures.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • Small shared plates $13-$23,

    large $29-$42

    D $14-$16

     

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Carla Jones & Colin Fassnidge

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