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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Australia's top 20 rieslings
22.02.2017

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.

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.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

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.

11
Penfolds Magill Estate
Modern Australian
  • 78 Penfold Rd,
    Magill,
    Adelaide, SA
  • (08) 8301 5551,
    www.magillestate.com/
  • Lunch Fri-Sat noon-2pm

    Dinner Wed-Sat 6.30pm-8.30pm

Penfolds Magill Estate
-34.920977,138.678863

Views across vineyards over the city. A timeless Keith Cottier building with an of-the-moment interior refit. A cellar offer that ties the site to its history as the place where Grange was first made. Staff are highly drilled rather than perfectly at ease, but there's no mistaking their eagerness. Magill Estate could've been just the most glam tasting room in the country, but chefs Scott Huggins and Emma McCaskill have taken it to the next level with a tasting menu that is both progressive and comforting. Sautéing corn in bone marrow makes it a rich complement to juicy hapuku, while the minimalism of dry-aged wagyu served simply with black garlic and tomato leaves room for the other guest at the table: superb selections from the Penfolds back catalogue for a luxe drinks pairing. First-class desserts, such as mandarin ice and set honeyed Jersey milk and quince (and a splash of '75 Yquem), conclude an adventure in the sublime. 


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Tasting menu $185

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Scott Huggins & Emma McCaskill

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