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."

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.

Stefano’s
Italian
  • Quality Hotel Mildura Grand,
    18 Langtree Ave,
    Mildura, VIC
  • (03) 5022 0881,
    www.stefano.com.au/
  • Dinner Tue-Sat 7pm-9pm

Stefano’s
-34.18315,142.16265

Chunky house-made cotechino sausage served with lentils and pickled radicchio, shallots and carrots. Sublime, soufflé-like Tuscan cabbage and Gorgonzola sformato. Rough-cut pasta tossed with broccoli, salted ricotta and chilli flakes. Stefano de Pieri brings his best country Italian trattoria game to the atmospheric, art-strewn cellar restaurant in Mildura he's owned for a quarter of a century. The space and charming service are drawcards, but the main reason the recently spruced-up rabbit warren of low-ceilinged rooms often hits capacity is the pride evident on every plate. Precise cooking, classic flavour combinations and impressive, often organic, ingredients are all present in each of the set menu's five courses, from slow-cooked beef cheek served on polenta to vanilla bavarois teamed with poached quince. The wine list is mostly a Victorian-Italian split and well-priced, even at the upper end where the Barolo lurks.


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • Set 5-course menu $95

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Stefano de Pieri & Stefano Panzetti

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