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.

Where Australia's top chefs want to eat

Clockwise from top left: René Redzepi of Noma and Magnus Nilsson of Fäviken, James Henry of Bones, Daniel Puskas and James Parry of Sixpenny and Brett Graham of The Ledbury.

Clockwise from top left: René Redzepi of Noma and Magnus Nilsson of Fäviken, James Henry of Bones, Daniel Puskas and James Parry of Sixpenny and Brett Graham of The Ledbury.

We asked Australia's leading chefs to name the restaurants they most wanted to visit in 2013. Here are the results.

Twenty years ago, if you'd asked Australia's chefs to name the restaurants they'd most like to visit, chances are you'd have ended up with a list that was almost exclusively French. Restaurants in Brazil or Sweden would have been cause for comment, as having a restaurant in regional Victoria make the top three might've been. Things have changed, it seems. Earlier this year we asked some of today's culinary leaders where they'd like to eat in 2013 and their responses revealed some interesting trends.

Out of the 142 restaurants mentioned, only five are in France. North America, Scandinavia, Japan, and the UK are well represented, as is an impressive number of Australian restaurants. France, while still important, is no longer the fountainhead of inspiration for professional cooks in Australia that it once was. Instead, they want a taste of Magnus Nilsson's innovative Nordic cuisine at Fäviken in Sweden, Alex Atala's contemporary Brazilian at São Paulo's Restaurant DOM - and indeed James Parry and Dan Puskas's ambitious modern Australian at Sixpenny in the suburbs of Sydney.

What are we to make of this? The sample is small, true, but it takes into account the nation's earliest adopters and blazers of trails. The cuisines of Fäviken and Restaurant DOM, the two most popular restaurants on the list, aren't well represented on Australian soil. They also take provenance of ingredients more seriously than most. In the case of Fäviken, a 14-seater in the remote province of Jämtland, Sweden, origin is everything. Almost everything on Nilsson's menu is either grown on the estate the restaurant sits on, or sourced from the immediate vicinity. Though it casts a wider net, geographically speaking, DOM holds to a similar philosophy, putting the produce of the Amazon and Brazil front and centre.

Sydney chef Kylie Kwong says it was this approach that attracted her to Noma, René Redzepi's Copenhagen restaurant. "No cook apart from my mother and Neil Perry has had such an enormous impact on the way I sense, think and feel about food and cooking as René Redzepi," says Kwong. "His cooking philosophy, based around using native ingredients - that which literally grows all around us in our own backyards - to express a certain time and place, to reflect the local traditional cuisine, social, historical, environmental and political landscape, completely resonates with me."

The fact that a great many of the chefs named restaurants in Australia as the places they were most excited to visit is also interesting, with Three Blue Ducks in Sydney, Melbourne's Attica and The Royal Mail Hotel in Dunkeld, regional Victoria, all polling strongly (our survey took place before chef Dan Hunter announced that he was leaving the restaurant).

If you're looking further afield for stops on your next overseas adventure, there's everything here from Guisados, an east-LA taco joint, to Torihei, an Osaka yakitori bar. The horizons are broad, our chefs are hungry. Dig in.

The top 5 restaurant rankings
1. Fäviken, Järpen, Sweden

2. Sixpenny, Sydney, and Restaurant DOM, São Paulo

3. Three Blue Ducks, Sydney; The Ledbury, London; Attica, Melbourne; and The Royal Mail Hotel, Dunkeld

4. Bones, Paris; Noma, Copenhagen; Husk, Charleston; Sepia, Sydney; Quay, Sydney; Loam, Drysdale; Flower Drum, Melbourne; Momofuku Seiobo, Sydney; and Sukiyabashi Jiro, Tokyo.

5. In De Wulf, Belgium; Guisados, East Los Angles; Maaemo, Oslo; and RyuGin, Tokyo.

See the full list of Australian chefs' favourite restaurants here.

The top 5 restaurant rankings
1. Fäviken, Järpen, Sweden

2. Sixpenny, Sydney, and Restaurant DOM, São Paulo

3. Three Blue Ducks, Sydney; The Ledbury, London; Attica, Melbourne; and The Royal Mail Hotel, Dunkeld

4. Bones, Paris; Noma, Copenhagen; Husk, Charleston; Sepia, Sydney; Quay, Sydney; Loam, Drysdale; Flower Drum, Melbourne; Momofuku Seiobo, Sydney; and Sukiyabashi Jiro, Tokyo.

5. In De Wulf, Belgium; Guisados, East Los Angles; Maaemo, Oslo; and RyuGin, Tokyo.

See the full list of Australian chefs' favourite restaurants here.

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Signature Collection

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Recipe collections

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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