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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Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

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.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

95
Vasse Felix
Modern Australian
Vasse Felix
-33.996736,115.054668

No longer just an add-on to the cellar door, Vasse Felix's upstairs restaurant is now a bona-fide attraction in its own right. The dining room's makeover by gun Melbourne designers Hecker Guthrie suggested the pioneering winery was stepping up its food offering: the introduction of a five-course, $85 tasting menu confirms the hunch. While the mini dégustation includes highlights from the carte - the savoury thrills of cured emu in a macadamia and parsnip soup, for instance - its exclusives make the tasting menu a compelling package. Seared triangles of meaty kingfish adorned with house wagyu pancetta and shaved cured egg yolk has flavour to spare; weightless goat's milk crisps atop passionfruit curd and a cookie-crumb rubble polls well for technique and taste. This is polished, contemporary cooking and a perfect accompaniment to the equally progressive handiwork of winemaker Virginia Willcock. Service, pleasingly, is back to its relaxed yet refined best.


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At a glance

  • Food:
  • One Star
  • Price:
  • E $18-$21

    M $34-$40

    D $16

    tasting menu $85

     

  • Feature:
  • Licensed
    Bar
    Outdoor dining
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Aaron Carr

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