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 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.

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.

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.

04
Quay
Modern Australian
  • Upper Level, Overseas Passenger Terminal,
    The Rocks,
    Sydney, NSW
  • (02) 9251 5600,
    quay.com.au
  • Lunch Fri-Sun noon-1.30pm

    Dinner daily 6pm-9.30pm

     

Quay
-33.85985,151.20901

Share plates. No bookings. Bar dining. None of these things trouble you at Quay, a restaurant that floats beyond trends as serenely as its dining room floats above the harbour, affording perfect views of bridge and Opera House both. Chef Peter Gilmore creates his own culinary language on the bespoke plates with rare ingredients and even rarer emphasis on texture in tandem with flavour. Crisp feathers of seaweed and dried scallop bring radical savoury richness to a take on XO sauce that counters the powerful sweetness of marron, while the layering of tastes in a composition of white walnuts, smoked eel, fermented mushrooms and pancetta is both adroit and artful, echoed later by a dessert playing the same nuts against prunes soaked in Madeira and caramelised white chocolate. It's a big operation, and service remains more rote than relaxed, but buffered by acres of ironed linen and a fine wine list, it can't obscure Quay's essential lustre.


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • Three glasses
  • Price:
  • Lunch menus $150-$235;

    Dinner $175-$235

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Peter Gilmore

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