The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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.

Most popular recipes summer 2017

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

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.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

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."

43
Wasabi
Japanese
  • 2 Quamby Pl,
    Noosa, QLD
  • (07) 5449 2443,
    www.wasabisb.com/
  • Lunch Fri & Sun noon-5pm

    Dinner Tue-Sun 5pm-10pm

Wasabi
2 QUAMBY PL, NOOSA

Yes, this may sting a little, particularly the credit card surcharge, but you'll reminisce about Wasabi's serene surrounds, the almost psychic waitstaff and regionally nuanced dishes long after the bill fades. The tatami room with sunken seating and rice paper screens is a mood-enhancing spot to navigate a top-notch drinks list replete with an impressive sake offer. Diners seeking shoe-on ease can nab a white banquette in the prettily lit riverfront section, or pursue privacy in a curtained booth. The omakase menu is the wisest path, the brilliance of Jiro Numata's sushi and sashimi assured. The alternative, an $80 three-course carte, provides ample choice - striking tempura-battered enoki, perhaps, with king prawn, rock oyster and salmon, followed by rosy venison and shiitake slices over bunya nut purée. Desserts such as sake-kasu, with sake-infused custard, lemon geranium jelly, peach sorbet and petals, are meticulously crafted.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Tasting menus $80-$157

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Jiro Numata & Zeb Gilbert

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