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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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.

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.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Most popular recipes summer 2017

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

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

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."

Gazi, Cut Steakhouse, Property of: Pilgrim, Eden Dining Room & Bar

Gazi, Melbourne

Gazi, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week including Gazi, Cut Steakhouse, Property of: Pilgrim, and Eden Dining Room & Bar.

MELBOURNE
Gazi
Named for one of the more hip neighbourhoods in Athens, George Calombaris's latest venture (pictured) is all about Greek street food, or at least his version thereof. The former Press Club space has been transformed into a moodily lit modern taverna/bar with an open kitchen, a wave of terracotta pots covering the ceiling and a pink-lit bar dispensing Greek-themed cocktails. Little souvlakis (or 'souvlakakia') are the real deal with chips and salad rolled into grilled pita with the likes of wood-grilled chicken or soft-shell crab. The slightly ridiculous-sounding moussaka omelette is a rich, comforting surprise while the spit-roasted pork served with applesauce and beans is as good as it sounds. Go hungry and cashed up. Gazi, 2 Exhibition St, Melbourne, Vic, (03) 9207 7444. MICHAEL HARDEN

BRISBANE
Cut Steakhouse & Tapas
Don't set your heart on a big helping of apple and raisin crumble. By the time you've cut into a piece of Queensland-raised Angus rump cap and forked through a couple of sides (mushy peas and pancetta, perhaps, or pumpkin with brown butter and some fat hand-cut chips) you'll be wishing you'd had oysters instead of the sticky XO-sauced short-ribs to start. These are generous plates, reflecting the personality of the big-hearted Gambaro family who've served the best the ocean can offer for the past six decades. Now they're raising the steaks and Lukas McEwan (ex-Rockpool Bar & Grill, Sydney) is aboard to ensure the new American-style Montague broiler thrills. Cut Steakhouse & Tapas, 36 Caxton St, Petrie Terrace, Qld, (07) 3367 2886. FIONA DONNELLY

HOBART
Property of: Pilgrim
Will Priestley's interest in coffee borders on the obsessive, making his Pilgrim Coffee a haven for anyone in Hobart who enjoys discussing the relative merits of different methods of extraction for today's favoured beans. Property of: Pilgrim, linked to the mothership via a hole in a wall, is his latest venture. Despite the disconcerting punctuation, it's a welcome addition to Hobart's daytime dining options, especially for early mornings. It's open seven days a week from 6.30am on weekdays and 7am on weekends, with a quirky breakfast-that-could-be-a-lunch menu. The house-made crumpets are definitely breakfast, but the slow-cooked eggs on braised beef cheek with pickled beetroot or Mexican black beans and charred corn with pulled pork belly and guacamole adapt seamlessly to any time of day. Property of: Pilgrim, 52 Liverpool St, Hobart, Tas, (03) 6234 1999. SUE DYSON & ROGER MCSHANE

ADELAIDE
Eden Dining Room & Bar
Award-winning mixologist Chad Hanson has expanded his drinks and dining horizons as proprietor of Eden Dining Room & Bar. Chef Mirco Ruthoff is producing a sophisticated menu (whether it's cheddar soufflé with pomegranate, walnut, parsnip and apple or an offal trio of ox tongue, pan-fried sweetbreads and black pudding with pickles), using herbs and leafy greens from the restaurant's outdoor aquaponics system. Hanson has also installed a climate-controlled wine blending room, enabling diners to create DIY drops from eight boutique winemakers' single-vineyard parcels stored under inert gas in 100-litre tanks. This follows the restaurant's ambitious in-house winemaking project directed by winemaker Taras Ochota from Ochota Barrels, with the resulting 2013 Mount Barker shiraz now maturing in barrel. Eden Dining Room & Bar, Shop 6, Light's Landing, Holdfast Shores Marina, Glenelg, SA, (08) 8376 7688. 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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Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
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