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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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."

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.

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

39
Oscillate Wildly
Modern Australian
Oscillate Wildly
-33.897028,151.178325

Concision could be said to be a theme at Oscillate Wildly. Sure, the name (taken from a Smiths song) is exuberant, there's generosity in the bespoke service and the meal itself is taken over several courses in a leisurely manner, but the crisply monochrome terrace space is small, the wine list is tight and the plates themselves are composed with meticulous care. There's nothing extraneous in a bowl of shiitakes and scallops, the hot, rich broth of fermented mushrooms and black garlic poured at the table poaching the shellfish to a bare opacity, the merest scattering of buckwheat bringing texture. Shavings of frozen foie gras, meanwhile, melt into cauliflower and crunchy fried grains of Job's tears in a microcosm of carefully balanced flavours and textures accented with maple syrup. Desserts are no less inventive; miso and sesame are the surprise trump cards in a clever play on white chocolate. A must for any passionate diner.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Tasting menu $120

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

    BYO Tue
  • Chef:
  • Karl Firla

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