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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Most popular recipes summer 2017

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

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."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

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

Pulp Kitchen
Modern Australian
  • Shop 1, Wakefield Gardens,
    Ainslie,
    Canberra, ACT
  • (02) 6257 4334,
    www.pulp-kitchen.com.au/
  • Brunch Sat-Sun 9am-2pm

    Lunch Fri-Sun noon-2pm

    Dinner daily 6pm-9.30pm

Pulp Kitchen
-35.305495,149.136027

Suburban sophistication. Pulp Kitchen has turned a seeming paradox into a unique selling point: a raucous, homely restaurant next to a small shopping centre that is part of its local community, but has ambitions beyond being merely handy. It's BYO, but its blackboard offers decent Bordeaux and Argentinean malbec alongside herb-crumbed lambs' brains and sauce gribiche, and pan-fried monkfish paired with pearl-barley risotto and fennel. Plating is typically of the strewn-around-the-plate-inpiles-joined-by-drizzle school: scallops and blood sausage dotted around florets of cauliflower and slashes of sherry vinegar, say. A dry-aged sirloin (blackened rather than nicely browned, alas) is more robustly presented, simply with a round of Café de Paris butter, pickled onion and golden fondant potato. Black sesame ice-cream brings a curious twist to a tarte Tatin, while a little sass makes up for any timing lapses on the floor.  


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $16-$24

    M $24-$36

    D $17

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Luke Drummond

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