The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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.

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.

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.

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.

Lolli Redini
Modern Australian
Lolli Redini
-33.281787,149.096964

Simonn Hawke expresses the spirit and essence of her dishes rather than engaging in food fashion. Hers is food with cultural cred - there's Italian passion in the brio and boldness of flavours, and French precision in the intensity of reductions and the intricate presentation. Regulars ponder what they'll have after the exquisite twice-baked Heidi Gruyère soufflé. If it's the pan-roasted barramundi fillet with zucchini, fennel, braised leek and a broth of tomatoes, mussels and saffron aïoli, they'll know how close bouillabaisse can come to deification. If it's the veal wrapped and roasted in sage and pancetta with parmesan polenta, mushrooms, artichokes, cavolo nero and slow-cooked tomato, they'll experience what buongustai dream of. Desserts balance density of flavour with lightness of texture, and the choice of cheeses is as mature as the cheeses themselves. The room and the service share sophistication and charm, and wine recommendations are astute.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • 2 courses $70

    3 courses $90,

    3 courses Tue-Thu $70

     

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Simonn Hawke

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