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."

121BC, 90 Secondi, Bare Bones Society, Peel St

121BC Cantina & Enoteca, Sydney

121BC Cantina & Enoteca, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week including 121BC, 90 Secondi, Bare Bones Society, and Peel St.

SYDNEY
121BC
Mitch Orr is one versatile spaghetti slinger. With time at Pilu and Buzo under his belt, he has a grounding in tradition, but as a former Duke co-head chef and an Osteria Francescana stagiaire, he's also happy to use that grounding to leap off into flights of fancy that are both fresh and compelling. At his new gig, cooking at nano-wine bar 121BC (pictured here), he's doing a brilliant dish that lays the savour and spice of mussels and 'nduja over the sweetness of charred baby leeks, adorns radishes and pickled salumi with bottarga butter, and dresses purple broccolini with an anchovy-spiked pangrattato that more or less demands something pervy or orange from 121's ever-intriguing all-Italian list. It's a menu that's wine-friendly, well priced, and a lot of fun. 121BC, 4/50 Holt St (entry via Gladstone St), Surry Hills, (02) 9699 1582. PAT NOURSE

MELBOURNE
90 Secondi
Fans of footy and authentic Neapolitan pizza hit the jackpot earlier this month when 90 Secondi opened in the shadow of Etihad Stadium. Named for the time a trad pizza from Napoli spends in the oven, the hefty 150-seat pizzeria is owned by Johnny Di Francesco, who has come to be recognised as one of Melbourne's best purveyors of the pie through his work at East Brunswick's 400 Gradi. A smart timber and marble fit-out includes an open kitchen where a domed and tiled wood-fired oven, custom-made in Naples, is the focus. The slightly chewy pizza has a distinctive thin crust freckled with char and is topped sparingly with the authentic likes of San Marzano tomatoes, Levoni prosciutto di Parma, mozzarella and basil. There are pasta and meat dishes, too, greatest-hit snacks of the zucchini flower and Caprese salad ilk and a sharp drinks list that'll have you cheering before you've set foot in the stadium. 90 Secondi, 700 Bourke St, Docklands, (03) 9600 2841. MICHAEL HARDEN

BRISBANE
Bare Bones Society
Jindalee isn't the first place you'd seek out a former star of the Brisbane fine-dining scene. But as the name of Kym Machin's café suggests, the former Urbane chef's new venture is about the simple necessities. Happily, in Machin's world "necessities" include the likes of fish and chip butties incorporating flathead fillets, and "sandwiches" such as the Southern, a crunchy-crusted warm cob roll wrapped around shreds of pork with cheddar, pickles and a cracking chipotle mayo. Blackboard specials range further, encompassing bistro-style plates such as chilli-spiked seafood linguine or Angus burgers. It has a liquor licence, too, and plans are afoot to hatch a deck to cope with bustling weekend trade. Bare Bones Society, Shop 22, Jindalee Homemaker Centre, 34 Goggs Rd, Jindalee, (07) 3715 5571. FIONA DONNELLY

ADELAIDE
Peel St
The 90-seat Peel St, opened by former Aquacaf team members Ben McLeod and chef Jordan Theodoros, makes the most of Adelaide's new small-bar licences, serving great casual food but also bringing in the drinks drop-in crowd. Choose from prepared food slid along the long service counter (lamb shank empanadas, roasted pumpkin with green tahini, toasted sunflower and pepitas), and a blackboard menu offers treats straight from the grill. Yes, the Aquacaf mulloway pasty makes guest appearances, but there are also other interesting blends of Middle Eastern and Asian flavours, not least the turkey meatballs braised with preserved lemon, pearl barley, mint and broad beans. Peel St, 9 Peel St, Adelaide, (08) 8231 8887. 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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