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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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."

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.

Sagra
Italian
  • 62 Stanley St,
    Darlinghurst,
    Sydney, NSW
  • (02) 8307 0430,
    sagrasydney.com.au/
  • Lunch Mon-Fri noon-2.30pm;

    Dinner Mon-Sat 6pm-10pm

     

Sagra
-33.875593,151.214921

"Sagra" is Italian for festival, and owner-chef Nigel Ward ensures that every day is a celebration of flavour. An easy-going atmosphere encourages grazing, and the kitchen puts its focus on carefully sourced produce rather than overwrought technique. Surrender to zucchini flowers stuffed with grated zucchini, pecorino, mint and honey. Or, better still, fresh figs, jammy and sweet, cleverly matched with pink-centred chicken livers. Secondi offer polish and punch that's the equal of many a grander establishment. Roast snapper, fennel purée, peas and tarragon are a win for both taste and texture, while char-grilled lamb, heirloom carrots and salsa agresto co-exist perfectly. Fresh pasta, previously a standout, has wanted for consistency of late, but gnocchi are pillows of softness coated in a meaty ragù and Parmigiano. Service is friendly and witty, with Sagra's staff eager participants in each day's celebrations. Time to join the party.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $18-$22

    M $28-$32

    D $9-$13

  • Feature:
  • Licensed
    Vegetarian
    Outdoor dining
    Impressive Wine List
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Nigel Ward

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