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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Most popular recipes summer 2017

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

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."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Fins
Seafood
  • 5/6 Bells Blvd,
    Salt Village,
    South Kingscliff, NSW
  • (02) 6674 4833,
    www.fins.com.au/
  • Lunch Fri-Sun noon-3pm

    Dinner Mon-Sun 5.30pm-10pm

     

Fins
-28.264594,153.57766

Despite our extensive coastline, benchmark Australian seafood restaurants are rarer than Venus tuskfish, which puts 24-year-old Fins and its chef and proprietor Steven Snow into the fish hall of fame. Peerless seafood and constancy pervade his menu. The daily line-caught selection still comes three ways - mild chilli miso consommé, Moroccan tagine and Snow's classic with riesling, lemon and parsley. Holidaymakers, new amours and retirees cluster into the Dutch-Indo-inspired, indoor-outdoor dining room to share local surf 'n' turf (Tweed prawns, Bangalow pork) or bowls of Portuguesestyle mollusc risotto. There are excellent catches, too, in the award-winning global wine list, represented by no fewer than three sommeliers, who will match a moscato to the wobbly lemon myrtle panna cotta. Or explore a wider wine world from a bar stool, grazing on the daily offerings in the revamped Pop Up section. Either way, your briny expectations will be met.


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At a glance

  • Wine:
  • Three glasses
  • Price:
  • E $25-$30

    M $41-$47

    D $11-$18;

    dégustations $85, $119

     

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Steven Snow

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