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."

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.

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.

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.

Salopian Inn
Modern Australian
  • Cnr McMurtrie & Main Rds,
    McLaren Vale, SA
  • (08) 8323 8769,
    www.salopian.com.au/
  • Lunch Mon-Sun noon-3pm

    dinner Thu-Sun 6pm-9pm

Salopian Inn
-35.229609,138.551035

Convivial vibes and generous spirit inform proceedings in this handsomely revived 1850s inn. Chipper staff lead you to rustic table settings in eclectically furnished rooms, then down to a cellar packed with local and imported reds. Or you can taste one of the 200 gins displayed behind the bar. Start by cosying up to a Kangaroo Island Spirits gin with grapefruit zest, green olive and rosemary, then team it with sashimi of Port Lincoln tuna in a miso-based sauce with radish, cucumber ribbons and cheek-sucking lemon. Another entrée, steamed pork buns, is a little less exciting. Among the main courses, the fish-of-the-day snapper, hiding under a messy orange and green coverlet of baby carrots, harissa and fragrant coriander, is superb in both flavour and texture. Round off the meal with citrus trifle in a cocktail glass and an aromatic local roussanne - straw-coloured like the Willunga escarpment out the window. 


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $10-$24

    M $29-$35

    D $12-$18

  • Feature:
  • BYO
    Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Karena Armstrong

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