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.

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.

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.

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.

Wills Domain
Modern Australian
Wills Domain
-33.996736,115.054668

Cutler & Co alumnus Seth James is clearly at home in the south-west. Gone are those sparse, pointillist arrangements of the past, replaced by elegant, unforced compositions with more than a smattering of samphire, dune spinach and other wild coastal plants. His cooking remains as imaginative and intricate as ever. A square of watermelon crowned with saltbush and tiny raw ebi prawns is a telling preamble, as is a raw wallaby cracker. Rounds of tender turnip conceal just-poached prawns and a meaty tranche of barramundi, with candied almond providing an unusual but effective contrast. An intense dashi enhanced with smoked pork cheek and slivers of abalone cloaked in milk skin puts a fancy spin on surf and turf. Chatty floor staff keep the afternoon social, and glasses topped with snappy estate wines. Vineyard panoramas add a touch of special to any occasion, while a dainty fig and salted-caramel tartlet delivers the fitting final flourish.


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At a glance

  • Food:
  • One Star
  • Price:
  • E $17-$23

    M $30-$39

    D $16

  • Feature:
  • Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Seth James

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