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.

12
Sixpenny
Modern Australian
  • 83 Percival Rd,
    Stanmore,
    Sydney, NSW
  • (02) 9572 6666,
    sixpenny.com.au
  • Lunch Sat-Sun noon-3pm

    Dinner Wed-Sat 6pm-9pm

     

Sixpenny
-33.89259,151.164901

Incongruity is one of Sixpenny's chief charms. Step through the door of the unassuming shopfront in suburban Stanmore and you're rewarded with the calm charm of a small dining room elegantly appointed with unclothed tables, fine glassware and crisp botanical prints. The music is quietly hip, the service quietly radical. Sommelier Dan Sharp's cool confidence with wine matches sees him boldly offer an all-white pairing that segues smoothly through a tasting menu from, say, a Loire muscadet that pops with a tartare of kingfish and black garlic concealed under rounds of umami-rich baby zucchini to a pink sliver of smoked duck with salty roast turnip, a silken swede purée and a splash of plum sauce, effortlessly abetted by a spätlese riesling from the Mosel. Chef Daniel Puskas offers as compelling and coherent a vision of modern Australian food as anyone in the city, making Sixpenny essential Sydney dining.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • 6 courses $115

    8 courses $145

  • Feature:
  • Licensed
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Daniel Puskas

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