The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

46
Pilu at Freshwater
Italian
  • End of Moore Rd,
    Freshwater,
    Sydney, NSW
  • (02) 9938 3331 ,
    www.piluatfreshwater.com.au/
  • Lunch Tue-Sun noon-2.30pm;

    dinner Tue-Sat 6pm-10.30pm

     

Pilu at Freshwater
-33.779823,151.287234

There are worse places to put a Sardinian restaurant than by the sea, and Pilu is close enough that the waves almost lap at its feet. The interior might be moreHouse & GardenthanLa Grande Bellezza, but sprightly staff and impeccable sourcing keep the focus on freshness. The restaurant is justly famous for its wine list, a kind of mash note to the island that calls vermentino home. The sommelier steers through it ably, even lovingly, and fine wines can be had without dire fiscal consequences. There are three menus on the weekend: a dégustation, a tradizionale and an innovativo. But supple octopus in a paprika crust with a potato and parsley cake, and tagliolini with Moreton Bay bug, bottarga and cherry tomatoes manage to be both traditional and innovative at the same time. Seafood might seem the natural choice with the deep-blue view out the window, but the roast suckling pig remains the island's (literally) golden exemplar.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Mon-Fri 2 courses $75, 3 courses $90;

    Sat-Sun 3 courses $95

  • Feature:
  • Licensed
    Vegetarian
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Giovanni Pilu

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