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.

36
Grossi Florentino
Italian
  • 80 Bourke St,
    Melbourne, VIC
  • (03) 9662 1811,
    www.grossiflorentino.com
  • Lunch Mon-Fri noon-2.30pm

    Dinner Mon-Sat 6pm-9.30pm

Grossi Florentino
-37.811782,144.970856

They don't make restaurants like this any more. The royal-blue carpets. The wood panelling. Napier Waller's 83-year-old murals. It'd be easy to write Grossi Florentino off as antiquated, but the more pertinent thing to do is surrender to Guy Grossi's vision of old-school elegance. Suited waiters uphold fine-dining traditions, from attentive service to the theatre of avvinare, the Italian ritual of rinsing a glass with the wine to be served. While the cooking can lean more modern than Italian - a painterly arrangement of mussels, yabbies and almond sauce is of the moment, as is an intricate buttermilk panna cotta, milk sorbet and milk crisp dessert - the kitchen gratifies most when it does the least. Bright rabbit agrodolce, egg-yolk ravioli and roast spatchcock stay true to the room's classic lines, as does the mighty cellar. White tablecloth dining like this doesn't come cheap, but frills like canapés and palate-cleansers help put prices in perspective.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 2 courses $65 (lunch only), 3 courses $140, 5 courses $160

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Guy Grossi, Chris Rodriguez & Matteo Toffano

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