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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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.

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.

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

Gazi
Greek
Gazi
-37.815693,144.972659

This big, fat Greek party of a restaurant is George Calombaris's ode to top-notch taverna food, delivered to a heaving crowd that keeps the joint jumping from the minute it opens. You can go upmarket (wood-fire grilled yellowfin tuna with toasted walnut dressing and an aromatic $120 white from Santorini) or casual (paper-wrapped souvlaki and chips flavoured with oregano, feta and garlic). Gazi's puffy pita is some of the city's best, the nutty grain salad is deservedly a menu favourite, while chicken from the spit is charry yet tender, and baby heirloom carrots come with whipped feta and tomatoey vinaigrette. The office crowd laps up the raunchily named "bend over box" lunch special, and there's even takeaway. Tables and bar perches can get as noisy as a nightclub, so booths might be the quietest option for the beetroot Daiquiris and golden saganaki. Desserts such as the Valrhona-and-caramel take on the Magnum are more fun than fluffy dice.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $7-$16

    M $20-$33

    D $8-$19

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • George Calombaris & Guillaume Montes

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