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.

73
Saint Crispin
Modern Australian
  • 300 Smith St,
    Collingwood,
    Melbourne, VIC
  • (03) 9419 2202,
    www.saintcrispin.com.au
  • Lunch Fri-Sun noon-3pm;

    Dinner Tue-Sun 6pm-9.30pm

     

Saint Crispin
-37.800243,144.984278

The Saint Crispin kitchen loves a process. If something can be compressed or turned into a gel, it will be. "Roast pork" will translate to jowl cooked sous-vide, yes, but flavour always trumps technique in these careful hands. Cured mackerel, for instance, its sparkling freshness accented by slivers of fennel and radish, sweet peppers and the clever addition of smoked sour cream. But there's precisely nothing tricky going on in a lovable side-dish of kipflers, gooey-yolked eggs and shallot dressed with Banyuls vinegar, and a salad of cracked green wheat, currants and buckwheat fluffed up with quinoa is likewise a surprise show-stealer. It's the same story with superb peaches, some cooked, some raw, with tapioca and "chewy oats": simply sublime. Packaged in a hip, friendly room, with a smart wine list and switched-on service, it's easy to see why the transition from new kid on the block to Smith Street landmark has been so seamless.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • 2 courses $50

    3 courses $65

    5 courses $100

    7 courses $130

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Joe Grbac

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