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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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.

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.

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.

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.

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.

Mascarpone

Montrachet
French
  • 224 Given Tce,
    Paddington,
    Brisbane, QLD
  • (07) 3367 0030,
    www.montrachet.com.au/
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Thu 6pm-10.30pm

    Fri 7pm-9.30pm

     

Montrachet
-27.461445,153.005202

Good Burgundy by the glass. It's almost enough just to leave it at that, but the trimmings count. The painted brickwork, leather-backed chairs lining the marble bar, the sepia glow of the room - these all enrich the pleasure of a fishbowl-like glass of Beaune as the stars brighten the night sky. Bistro French is Montrachet's focus, but it's not doctrinaire. Caper mayonnaise, wafers of fried potato, dill, apple and cucumber frame a fat sliver of cured Huon salmon, while the sparkle of finger lime and crunch of cereals are incorporated into pan-roasted scallops and cauliflower in a foamy brown butter sauce. Odd blobs of citrus goo don't flatter a fillet of trevalla in a mussel stock-based sauce Normande, but a zucchini flower stuffed with saffron rice makes an imaginative complement. Service and pacing is more Brisbane-breezy than Paris bustle, but the regulars, swirling their glasses, don't seem to mind in the slightest. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $14-$32

    M $42-$49

    D $10-$20

    dégustation $99

     

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Shannon Kellam & Olivia Meli

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