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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Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

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

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Ottoman Cuisine
Turkish
Ottoman Cuisine
-35.305495,149.136027

Consistency may not be sexy but it can spell longevity. Add quality and generosity and you've struck gold. Ottoman has been working this winning formula since 1992. Its airy, restrained rooms open onto a cheerful courtyard with geraniums, palm trees and the plash of water. Whether you're a big  group or a small one, the staff respond with warmth and engagement.  It's easy to be waylaid by entrées such as pastry rolls with duck, currants and pinenuts, or zucchini flowers rich with feta and haloumi, but slivers of charry garfish with sour, salty purslane await, as do curlicues of squid, tender and peppery. The char-grilled chicken with barberries and saffron rice shows the earthy heat of Turkish cuisine, offset by tart fruits, spices and cooling sauces. The wine list barracks strongly for Australia, with some Italian options shouting from the sidelines, while a sweet semolina and orange cake and Turkish coffee strike a final mellow note.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $18-$24

    M $29-$33

    D $12-$16

    Dégustation $75

     

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

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