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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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."

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.

Most popular recipes summer 2017

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

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.

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

Nomad, Peel Street Kitchen, Bob's Bar

Nomad, Sydney

Nomad, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including Nomad, Peel Street Kitchen, and Bob's Bar.

SYDNEY
Nomad
Young gun chef Nathan Sasi (pictured) counts Dinner by Heston Blumenthal and Charleston hotspot Husk among his past places of employ, but it's the presence of London favourite Moro on his CV that's the key to his work at Nomad. Playing the depth of spice off the freshness of his ingredients is a theme as he sprinkles whiting or marron with za'atar and grills them, while spanner crab meat gives the twist to felafels encased in a soft, fluffy dough and paired with sorrel yoghurt sauce. There's not much the kitchen won't do from scratch, whether it's bread, charcuterie or cheese, and "MW in residence" (no, really) Rob Geddes keeps things close to home with a 100 per cent Australian list that's pretty much a rollcall of the most interesting wine being made Down Under today. It's big, bold and bags of fun. Nomad, 16 Foster St, Surry Hills, (02) 9280 3395. PAT NOURSE

BRISBANE
Peel Street Kitchen
Chips and banana ketchup? Not a side dish you see every day, true, but it's a reflection of Angelo and Angela Velante's joint Filipino-Polynesian heritage. The couple worked under the likes of Gordon Ramsay and Richard Corrigan in London, and at Peel Street Kitchen, their first venture as owners, their menu freestyles across cuisines with glee. Slow-cooked lamb adobo shares space on the carte with a sprightly Asian-accented beef rice-noodle salad. Their twist on siopao - two steamed, sliced buns laden with shredded free-range pork and herbs - all but begs to be dipped into the hoisin alongside it. The décor tilts at the tropics with flamboyant vine-strewn wallpaper and murals, but really this little spot is all about the (very reasonably priced) food. Peel Street Kitchen, 35 Peel St, South Brisbane, (07) 3846 2780. FIONA DONNELLY

PERTH
Bob's Bar
Last summer it was tomato bread, Spanish smallgoods and salt-cod buñuelos. This season, Print Hall's rooftop terrace is swapping the flavours of the Iberian Peninsula for Asian spice. Early indications are promising. We're talking heaps of fried chicken topped with piquant chilli-tamarind sauce and slippery coriander and shrimp dumplings accessorised with fried shallots, garlic, cucumber and other choice items from the Far East. Its food works as well for the lone wolf as it does for groups, even more so when paired with one of the bar's many fun libations (Sazeracs mellowed by honey and ginger! Blood-orange Americanos!). Bob's Bar, Print Hall, Brookfield Pl, 125 St Georges Tce, Perth, (08) 6282 0077. MAX VEENHUYZEN

Got a hot tip for our Hot Plates team? Tweet us at @gourmettweets, or tag your Instagram photos with #GThotplates.


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