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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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.

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.

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."

Most popular recipes summer 2017

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

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.

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.

Public
Modern Australian
  • Level 1,
    400 George St,
    Brisbane, QLD
  • (07) 3210 2288,
    lovepublic.com.au
  • Mon-Fri 11.30am-11pm

    Sat 5pm-11pm

Public
-27.468606,153.020798

If you're not averse to ants with your salmon or roasted mealworm clinging to stir-fried water spinach, you'll get plenty of love at Public: big flavours, adventurous pairings and seriously good cooking are top of the menu. An emu tartare with cured egg yolk, served atop lavosh, stands out for its unique taste and lean, tender goodness. Chicken coated in chimichurri and accompanied by sweet cornbread is one of the heftier plates, and demonstrates the kitchen's range. Some dishes fail to match these highlights - the water spinach is too wilted, lost in a soy-heavy sauce, while a Neapolitan ice-cream with peanut brittle from the limited dessert selection, loses out to an excessively sweet strawberry sauce. On the plus side, engaged and engaging staff are happy to assist with anything, including choosing from a bold list of cocktails, beers and wines, which roves across both the domestic and European spectrum. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $12-$25

    M $25-$32

    D $16

  • Feature:
  • Licensed
    Wheelchair Access
    Private room
    Breakfast
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Michael Klemmt

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