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 top 20 rieslings
22.02.2017

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.

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.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

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.

49
Woodland House
Modern Australian
  • 78 Williams Rd,
    Prahran,
    Melbourne, VIC
  • (03) 9525 2178,
    www.woodlandhouse.com.au
  • Lunch Thu, Fri & Sun noon-3pm

    Dinner Tue-Sat 6.30pm-10pm

     

Woodland House
-37.853751,145.002529

Dining archaeologists may spot vestiges of former owner Jacques Reymond in this grand Victorian mansion, but the French chef's avid successors, Thomas Woods and Hayden McFarland, have made the restaurant their own. From the Nordic-influenced décor and relaxed but precise service to a menu that teams saltbush lamb with sea succulents, and pear soufflé with salted liquorice ice-cream, there's a genuinely interesting balance here between the traditional and the modern. The wine list favours classic French and Australian labels (the Champagne options are impressive), but the chefs are unafraid to mix and match influences - rock flathead, say, served with puffed quinoa and pickled cucumber, charred abalone with wasabi and ponzu - and manage an impressive strike rate. With the offer of multi-course set menus in a room of linen-dressed tables, this dining is fine but free of any stiff formality the term might imply.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 4-6 courses $80-$135

    Dégustations $135-$165

     

  • Feature:
  • Licensed
    Vegetarian
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Thomas Woods & Hayden McFarland

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