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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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.

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.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Hellenika
Greek
  • 2235 Gold Coast Hwy,
    Nobby Beach, QLD
  • (07) 5572 8009,
    hellenika.com.au/
  • Lunch Sun noon-10pm;

    dinner Sun-Thu 5pm-9pm, Fri-Sat 5pm-10pm

     

Hellenika
-28.058505,153.438705

There's a jaunty taverna-style atmosphere at play in this good-looking room with its open kitchen, contemporary artwork on bare brick walls and shaded terrace. This country-style, full-flavoured bounty is best shared, so order the $55 set menu and indulge in the mezze-like procession of dishes. The strategy also provides time to pore over an impressive wine list, laced with intriguing low-intervention Greek varieties. A triangle of golden kefalograviera arrives together with taramasalata, feta and capsicum dip and hunks of warm bread. Tender char-grilled calamari with lemon and parsley is followed by fat pork belly cubes on buttery braised leeks, and King George whiting fillets with aromatic fennel. After fall-apart lamb shoulder, the prospect of watermelon slices, baklava and sticky walnut cake seems like overkill, but, as in the rest of the package, it underlines Hellenika's impeccable hospitality and obliging service. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $7-$37

    M $18-$55

    D $4-$8;

    set menus $55-$75

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Michael Watts

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