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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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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

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.

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.

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."

69
The Apollo
Greek
  • 44 Macleay St,
    Potts Point,
    Sydney, NSW
  • (02) 8354 0888,
    theapollo.com.au/
  • Dinner Mon-Thu 6pm-10pm

    Fri-Sat noon-11pm, Sun noon-9.30pm

The Apollo
-33.870851,151.225787

The Apollo enlivens a piece of Potts Point still labouring under the lockout laws, and while the superb interior and sleek personnel (on the floor and seated at the tables) might be fashionable, they are not fairweather. This place has a Dionysian heart. The Greek cuisine it serves is modernised, yes, but it's essentially earthy. Baked lamb shoulder with lemon Greek  yoghurt has a very local touch in the ironbark firing the wood grill on which it's finished, a secret worthy of Promethean theft. The kritharaki pasta might sound like something out of Game of Thrones, but the twin richness of its oxtail and tomato sauce has subtlety. Vegetables are not  an afterthought, not least the wild weed and cheese pie, and the okra, sharpened with vinegar and tart cherry tomatoes. The signature dessert of loukoumades, Greece's doughnuts, remains compulsory. For a dish that may be 3000 years old, it refreshes anew. Much like The Apollo itself.  


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At a glance

  • Food:
  • One Star
  • Wine:
  • One glass
  • Price:
  • E $7-$22

    M $24-$38

    D $6-$14

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Jonathan Barthelmess & Stefano Marano

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