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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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.

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.

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.

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.

Mascarpone

74
Tonka
Indian
Tonka
-37.816048,144.971534

The MCG can be glimpsed from Tonka's picture windows, and chef Ved Navghare certainly knocks it out of the park with his imaginative, spirited and modern take on Indian cuisine. He gets runs on the board fast by turning out punchy, sensational and perfectly seasoned bites such as salmon on betel leaves with chilli and kaffir lime, and curry-rubbed scallop with parsnip and pickled rhubarb. Everything here is made for sharing: a deeply satisfying cardamom-scented lamb neck curry; a bowl of fried cauliflower with garam masala salt; and a refreshing salad of spanner crab, green papaya and puffed rice. The super-smart, spice-friendly wine list flits confidently from Sicily to Sunbury, and also includes a selection of Austrian and German classics, and the fielding side delivers smiling, efficient service. Near the close of play, a single perfect orb of gulab jamun hits the sweet spot and leaves diners keen for the next innings.

Photography: Marcel Aucar.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $9-$18

    M $30-$40

    D $18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Adam D’Sylva & Ved Navghare

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