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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Most popular recipes summer 2017

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

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.

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."

Rockpool, Street-ADL, The Town Mouse, Fifth Element

The Town Mouse, Melbourne

The Town Mouse, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week including Rockpool, Street-ADL, The Town Mouse, and Fifth Element.

SYDNEY
Rockpool
What a saucy, glossy thing this new Rockpool is. Fifty shades of black create the Bridge Street room's delicious backdrop, contrasting a matte pressed-tin ceiling with shiny black wall tiles. At lunch, it's a prix-fixe affair: $52 for one course, $69 for two and $72 for three. Thus far we've been most taken with the entrées, not least an intensely flavoursome bowl of silken prawn cake, shreds of prawn, coriander and peanuts bathed in a prawn broth, and the superb salad of shredded poached chicken and bamboo fried in pork fat, dressed with a fine XO sauce. Dauphine potatoes, creamy inside, crisp of shell and drenched in a kombu-amped butter, make a very persuasive argument for sides, and the wine list is a document at once thrilling and dangerous. We're looking forward to dinner. Rockpool, 11 Bridge St, Sydney, NSW, (02) 9252 1888. PAT NOURSE

ADELAIDE
Street-ADL
Orana, Jock Zonfrillo's fine-diner, is set to open this week, but his bustling downstairs bar and casual dining space, Street-ADL, is already attracting enthusiastic crowds. The concept here is street-food favourites given intriguing twists with Australian native ingredients. A pulled meat sanga is stuffed with hot-smoked kangaroo shoulder with piquant Kakadu plum and pickled wild garlic, while a plate of green beans comes with a delicious XO sauce made from bush tomato and pepperberry. Big pork ribs are marinated, slow-cooked, glazed in quandong and then fried, the quandong adding a tangy-sweet note to the crust. Flavours are subtle rather than blaring, but distinctive enough to prompt questions from diners about their origins. Street-ADL, 285 Rundle St, Adelaide, SA, (08) 8232 3444. DAVID SLY

MELBOURNE
The Town Mouse
With Melbourne's seemingly endless reprise of winter weather finally on the wane, the scramble for alfresco seating has begun in earnest. One of the smartest outdoor areas around opened recently in the backyard of Carlton's Town Mouse (pictured above). It's a compact space deftly designed by Allistar Cox (the New Zealander also responsible for the interiors), with daybed-like cushioned bench seating, a tessellated tiled floor and festive party lights strung overhead. It seats about 20 people - nearly doubling the restaurant's capacity - and is a good place to get a load of the clever and intricate food Dave Verheul has devised for his summer menu. It's a joy to announce, too, that gems such as the venison tartare have been retained among a swathe of new dishes, including poached chicken with shaved artichoke and ricotta, and asparagus with pecorino custard. There are new season-appropriate cocktails, too, involving rum, roast pineapple and the like. It's another great excuse to get outside this summer. The Town Mouse, 312 Drummond St, Carlton, Vic, (03) 9347 3312. MICHAEL HARDEN

BRISBANE
Fifth Element
There's a sixth element at play temporarily at Fifth Element: the surprise addition of Jake Nicolson. The former head chef of Melbourne's Circa has relocated to Brisbane to head Ghanem Group's ambitious Blackbird restaurant at Eagle Street. That isn't set to take wing until early 2014, so in the meantime he's raising the bar here. The crisp fried snapper is a cracker; its eye-catching fish frame is wrapped around three crunchy battered fillets served with a fragrant Thai-style slaw and tomato chilli jam. Fat hand-cut chips get the triple-cook treatment, served with a whipped-tofu mayo and ginger and beetroot-flavoured salts. The restaurant itself might be showing a little age, but the new carte means there's a whole set of fresh reasons to stop by for something to pair with your glass (or half-pour) of Burgundian Mischief and Mayhem, say, or a chilled Petit Chablis courtesy of William Fevre. Fifth Element Bar & Dining, cnr Tribune & Little Stanley sts, South Bank, Qld, (07) 3846 5584. FIONA DONNELLY

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


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