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.

Italian & Sons
Italian
  • 7 Lonsdale St,
    Braddon,
    Canberra, ACT
  • (02) 6162 4888,
    italianandsons.com.au/
  • Lunch Tue-Fri noon-2pm

    Dinner Mon-Sat 6pm-10pm

Italian & Sons
--35.271944,149.135556

The likes of fettuccine sauced with smoked tuna belly and tomato, or a classic spaghetti carbonara, al dente and rich with house-cured pork, is about as good as pasta gets in the national capital. But there's more going on at Italian & Sons than noodles. There's stunning focaccia fresh from a wood-fired oven, for one thing, and pizze that embody the less-is-more school of toppings. But carb-loading comes at a cost when there's so much of interest in the antipasti selection: crisp school prawns with aioli, say, or a carpaccio of beef that's punchy with salsa verde. Desserts are no afterthought, either - the panettone bread-and-butter pudding alone is worthy of a visit. Service is as confident as the kitchen's offerings, and a wine list of regional Italian depth wins plaudits. The rooms might be noisy, but their look is very much of a piece with the urban hip (car wash, used-car lots and all) of the up-and-coming Braddon neighbourhood.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $8-$21

    M $24-$37

    D $14-$16

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Francesco Petrillo & Pasquale Trimboli

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