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.

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 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."

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.

World's Best Chefs Talks

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

10
Orana
Modern Australian
  • Upstairs, 285 Rundle St,
    Adelaide, SA
  • (08) 8232 3444,
    www.restaurantorana.com/
  • Lunch Fri noon-1pm;

    dinner Tue-Sat 6pm-8pm

     

Orana
-34.922626,138.610128

Quietly, up a set of stairs in a dimly lit side-street, a revolution has been taking place. Jock Zonfrillo might be the savviest interpreter of indigenous ingredients working in fine dining. That this task has fallen to a Scot of Italian heritage may seem incongruous, but to taste what's on the plate is to be convinced, over the course of a great number of dishes (and quite a few hours) of the sincerity of his commitment, the confidence of his craft and the importance of his mission. There's theatre in potato damper cooked on coals at the table, invention in puffy chips of kangaroo tendon, and pure pleasure in sweet marron scented with Geraldton wax and cut with watercress purée. The backdrop is a hip (if inescapably poky) room lined with wine fridges housing the bottles that provide a brilliant, largely local counterpoint in the glass. To finish, a barely set buttermilk infused with the unique perfume of the strawberry eucalypt is a revelation. 


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Dégustation $155

  • Feature:
  • Licensed
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Jock Zonfrillo

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