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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Massimo Bottura and more are coming to the Sydney Opera House.
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Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.
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Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.
To celebrate our first-ever Clean Eating issue (on the stands right now!) we chat to Daniel Riley, an acclaimed dancer with Sydney’s Bangarra Dance Theatre, about how he eats on and off the stage.
GT’s food and style director chats about working on our first-ever Clean Eating issue, and her biggest chocolate weakness.
A wine bar with simple food to match.
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David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.
Lunch Sat-Sun noon-3pm
Dinner Thu-Sat 6pm-10pm
The change in direction that has seen the Flinders Hotel head upmarket in the past few years is probably best encapsulated at its flagship restaurant Terminus, a modern fine-diner with a nice sense of low-key glamour. A carpeted dining room with teal accents and a lovely glassed-in terrace is the backdrop for a menu of prettily plated food with European and north African influences - a crisp Moroccan pancake teamed with fresh and pickled vegetables, perhaps, or lobster tail with local mussels, fennel and cinnamon. Nicely pink lamb roulade pairs with polenta gnocchi, while at dessert the signature is a super-sweet Turkish-delight soufflé. At times the flavours can get a little muddled (the service, though well meaning, is sometimes the same way), but a well-constructed and well-priced wine list that places local labels alongside excellent Australian and international bottles is a great source of consolation.
2 courses $72, 3 courses $92
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