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.

96
Sokyo
Japanese
  • The Darling Hotel, The Star,
    80 Pyrmont St,
    Pyrmont,
    Sydney, NSW
  • (02) 9657 9161,
    star.com.au
  • Lunch Fri-Sat noon-2.30pm

    Dinner daily 5.30pm-10pm 

Sokyo
-33.868109,151.195318

Sokyo is different things to different diners. The name fuses Sydney and Tokyo, and for the most part it's a blazing Harajuku swirl of boisterous flavours. You might start with the kingfish ceviche topped with slivers of potato and a hint of chilli, or be tempted by the tuna on a hot, crunchy rice cake. Fine slices of Hokkaido scallop take well to a honey-yuzu dressing, tomato and herb cress, while the Dengaku Man, a signature dish, shows off flaky cod marinated in miso and served with a Japanese salsa and cucumber salad. The other Sokyo is more Ginza refinement: a handful of prized seats at the kitchen counter offering one of the most spirited sushi omakase services in the country. Expect prices as high as the noise levels in either case, on the menus and the extensive wine list, along with casino-style service that ranges from high-roller dazzle to gaming-floor adequacy, sometimes on the same night. It's an adventure either way.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $6-$29

    M $20-$60

    D $9-$17

     

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

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