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

25
Ormeggio
Italian
  • d’Albora Marinas,
    The Spit,
    Mosman,
    Sydney, NSW
  • (02) 9969 4088,
    ormeggio.com.au/
  • Lunch Thu-Sun noon-3pm;

    dinner Wed-Sun 6pm-10pm,

     

Ormeggio
-33.811828,151.244015

What does it take to be the nation's top-ranked Italian restaurant? It takes ambition, a good whack of creativity, and more than a few dollars, if Ormeggio is any guide. It doesn't require a perfect setting. The view from the modern dining room onto Middle Harbour? Magical. The walk through the marina's boat-sales floor to get there? Less so. But the team conjures wizardry on the plate, not least in the Trip Through Italy menu, which transports the happy diner to the wilds of Piedmont with a bosky mulch of hazelnut shavings, chestnut, porcini and crisps of Jerusalem artichoke, and reimagines risotto alla Milanese as al dente carnaroli enriched by saffron and bone marrow, with slices of marron the luxe stand-in for osso buco. Bottoni are the crowning glory: "buttons" of perfect pasta filled with a hot grilled-Parmesan broth and dusted with roasted malt. Courtly, earnest service is an asset, especially when it's a conduit to the exceptional cellar.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 6 courses $105

    7 courses $125

  • Feature:
  • Licensed
    Vegetarian
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Alessandro Pavoni & Victor Moya

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