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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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

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.

MoVida
Spanish
  • 1 Hosier La,
    Melbourne, VIC
  • (03) 9663 3038,
    movida.com.au/
  • Lunch daily noon-3pm;

    Dinner Wed-Sat 5pm-10.30pm

     

MoVida
-37.816756,144.969114

In restaurant years, MoVida may be staring down the barrel of middle age, but this laneway legend still has serious swagger. It's there in the graffiti-lined entrance, the boisterous red-brick dining room, and the aproned waitstaff, who squeeze between the tables with practised ease. Most importantly, that energy is ever-present on the exceptional tapas menu, which marries non-negotiable originals (the anchoa, the molten-centred croquetas) with invigorating additions. Of the latter, zero in on the Spanish mackerel with pine-nut gazpacho sorbet, which arrives in a plume of smoke, or the pickled mussel with cod roe on a crisp potato wafer. Rustic raciones add heft to your meal, perhaps sherry-braised chicken with the crunch of almonds, or a pan of saffron-rich, seafood-studded rice. Desserts are best when they're faithful renditions - skip the too-sweet PX ice-cream and honeycomb in favour of the caramel flan; it may not sound as sexy, but this old-timer eats like a dream.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • Tapas $4-$7

    M $16-$34

    D $3-$14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Frank Camorra & Scott Stevenson

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