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."

Most popular recipes summer 2017

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

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Noble Canteen, Thomas Olive, Primo Estate Winery, Morks

Noble Canteen, Sydney

Noble Canteen, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including Noble Canteen, Thomas Olive, Primo Estate Winery, and Morks.

SYDNEY
Noble Canteen
The high-low twist to the name speaks, in a fashion, to the way Noble Canteen (pictured) bridges the gap between the city's grassroots Thai places and its more ambitious offerings. There are some questionable nightclubby touches to the décor and soundtrack (seriously, what's with the music?), but thanks to the presence of former Sailors Thai chef Pacharin "Air" Jantrakool in the kitchen, the food is worthy of a detour. Things get only occasionally fiery, but the likes of the dry red curry of pork with snake beans and the hor mok-inspired barramundi fillets grilled in banana leaves certainly don't want for flavour, and there's an inventiveness on show with the noodle-crusted quail's eggs (halfway between son-in-law eggs and their Scotch equivalents) that's easy to enjoy. Noble Canteen, 50 King St, Sydney, (02) 9299 2929. PAT NOURSE

CANBERRA
Morks
In far-flung Florey, Morks flew somewhat under the radar, but with a recent shift to new digs on the Kingston foreshore, it's about to get a lot more attention. The menu still keeps to a contemporary Thai formula, with traditional flavours meeting fine-dining sensibilities and experimentation. Kick off with the angel prawns. Something of a signature dish, they sizzle away in an intense kaffir lime and coconut sauce. Slow-cooked duck with red curry sauce, lychees and crisp rice cake stands out among the main courses. Complementary aromatic whites are a highlight of the concise wine list. And with family members in the kitchen and on the floor, there's a warmth of service here pretty much unmatched in the nation's capital. Morks, 18/19 Eastlake Pde, Kingston Foreshore, ACT, (02) 6259 0112. GARETH MEYER

MELBOURNE
Thomas Olive
Collingwood's Saint Crispin has struck such a chord with diners that owner-chefs Scott Pickett and Joe Grbac have upped their booking receptionist numbers from one to three. This Friday they're hoping to repeat the magic with the bar crowd by opening their upstairs bar, Thomas Olive. The freshly painted and plastered space, reached via stairs in the courtyard behind the restaurant, is decked out with Chesterfield couches and French bistro tables. The bar is overseen by Scottish bartender James Tate (formerly of Der Raum and Tonka), who will be cutting his own ice, reworking classic 1930s cocktails, bumping up the whisky lists and serving up a series of snacks from the kitchen downstairs. Pickett says that Saint Crispin signatures such as snap, crackle and pop, and eel croquettes feature on the list but that the combination of "salty, sour and sweet things" will be a moveable feast. Thomas Olive, Upstairs, 300 Smith St, Collingwood, Vic, (03) 9419 2202. MICHAEL HARDEN

SOUTH AUSTRALIA
Primo Estate Winery
Fleurieu Peninsula farmers Ed Vercoe and Nick Hart have established a small Chianina herd (one of only two in Australia) at Carrickalinga, and to celebrate the first animals being ready for sale Primo Estate Winery is hosting a feast at its cellar door on Saturday 2 November. Nigel Rich, chef-proprietor of The Elbow Room restaurant in McLaren Vale, will be on site to cook a beast and present it through multiple courses: a mini burger with smoked tomato chutney; carpaccio with baby radish, horseradish, ginger beer jelly and Chianina jerky; slow-braised shoulder with barbecued artichoke and stinging nettles; and a bistecca Fiorentina. Primo owner-winemaker Joe Grilli will also present his aged Joseph wines beside new releases. Primo Estate Winery, McMurtrie Rd, McLaren Vale, SA, (08) 8323 6800. DAVID SLY

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


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