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 top 20 rieslings
22.02.2017

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.

Recipes by Christine Manfield
21.02.2017

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.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

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

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

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Gerard’s Bistro
Middle Eastern
  • 14/15 James St,
    Fortitude Valley,
    Brisbane, QLD
  • (07) 3852 3822,
    www.gerardsbistro.com.au
  • Breakfast Sat-Sun 8am-11am

    Lunch Tue-Sun noon-3pm

    Dinner daily 6pm-10pm

Gerard’s Bistro
-27.456352,153.038883

A kitchen pass framed with mismatched timber and pickling jars should be your first clue that Gerard's is no jardin-variety bistro. Then there's the frequent use of geometric patterns, the room's eye-popping palette of blues and greens, and splashes of Lebanese red on the brilliant wine list (by the glass, no less) - all pointed reminders this loud Fortitude Valley diner is a long way from France. Most telling, however, is Ben Williamson's single-page menu of Middle Eastern and North African savoury dishes. Richly charred octopus tentacles accented emphatically with chilli and green strawberries are typical of Williamson's thinking, just as rosewater scented watermelon cubes keep local spanner crab on-brand. Staff cheerily decode the menu (laham nayeh, incidentally, is lamb tartare made magical with cured egg yolk and preserved lime). Composed desserts such as the goat's milk posset maintain the energy through to the finish.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • Shared dishes $8-$62

    D $14-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ben Williamson

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