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.

World's Best Chefs Talks

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

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

40
Mr Wong
Chinese
  • 3 Bridge La,
    Sydney, NSW
  • (02) 9240 3000,
    merivale.com.au
  • Lunch daily noon-3pm;

    Dinner Mon-Wed 5.30pm-11pm, Thu-Sat 5.30pm-midnight, Sun 5.30pm-10pm

Mr Wong
-33.713048,150.978497

There's more to Mr Wong than just dumplings. A whole other kitchen produces wonders from its purpose-built duck oven, and it has lately complemented its core offerings (Cantonese classics made luxe alongside the more original likes of the spicy "Sichuan-style" carpaccio with chilli oil and croûtons) with a handful of new hits, including a hotpot of macaroni mingled with strands of crab and enriched with XO sauce and egg yolk. But while modern Chinese food is a competitive field in Sydney, no one comes close to the consistent quality of the dim sum offering at the Wong. Service and pacing may waver worryingly across these two large, attractively appointed and ceaselessly busy rooms, but the prawn dumplings are benchmark, and their scallop- and lobster-filled brethren are the real deal. The sugary desserts don't quite have the same finesse, so divert your funds into the deep and lavish wine list instead.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $10-$32

    M $19-$82

    D $16-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential

    Bookings essential for lunch; for 6 or more only at dinner
  • Chef:
  • Dan Hong & Michael Luo

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