The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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.

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.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Bird's Nest Restaurant, Monopole, Jackson's, Berta

Bird's Nest Restaurant, Brisbane

Bird's Nest Restaurant, Brisbane

Our restaurant critics' picks of the latest and best eats around the country this week including  Bird's Nest Restaurant, Monopole, Jackson's, and Berta.

BRISBANE
Bird's Nest Restaurant
This hip yakitori shop, designed by Katsuya Iwamoto, uses the humble chicken to the max. Co-owners and grill-wranglers Emi Kamada and Marie Yokoyama thread bits of everything from liver and heart to parson's nose onto skewers before applying a little binchotan charcoal love. The char-flecked results are smokily delectable. Chunks of thigh are seasoned simply with Himalayan salt, pepper and a lemon drizzle to winning effect. Tomato butabara skewers are punchy flavour bombs, their thin pork belly wrappings stretched to bursting across a quartet of sweet blistered cherry tomatoes. And did we mention the frosty Asahi on tap? Bird's Nest Restaurant, Shop 5, 220 Melbourne St, South Brisbane, Qld, (07) 3844 4306. FIONA DONNELLY

SYDNEY
Monopole
Fret not, Bentley fans. While you wait for the restaurant to reopen in its new CBD digs, much joy is to be had with the snappy new lunch deal Nick Hildebrandt and Brent Savage offer at their splendid Potts Point wine bar. A mere $38 buys a set two courses, which change from weekend to weekend. Among them you'll find roasted cauliflower and Jerusalem artichoke paired to lush effect with parmesan, and a handsome pork belly number accented with smoked corn, saffron and shavings of fennel. Goat's cheese marshmallow with blood orange and star anise ice-cream makes for a fittingly outré finale, while the wine list (recently named the year's best by Max Allen at the GT Restaurant Awards) just gets better and better. A steal. Monopole, 71a Macleay St, Potts Point, NSW, (02) 9360 4410. JOHN HANNAN

PERTH
Jackson's
Is casual the new black? Neal Jackson, patron-chef of Jackson's and a pioneer of degustation dining in the west, seems convinced. After 15 years of faithful service, the restaurant's much-loved "dego" has been retired; in its place are a new no-bookings lounge area offering a menu written with broad Asian brushstrokes - salmon yakitori and a Momofuku-ish pork bun - and other comforting flavours of the things-chefs-like-to-eat-after-service variety. While the kitchen hasn't quite gone Hungry Jackson's, there's something primal and deliciously satisfying about lowbrow-highbrow mash-ups like brioche crab butties, and dainty Comté, jamón Ibérico and black truffle toasted-sandwich triangles. It's solid value, too. Barring the wheel of baked Camembert, the small plates are all a tenner or less, leaving you more dollars to divert towards the excellent wine list. Jackson's, 483 Beaufort St, Highgate, WA, (08) 9328 1177. MAX VEENHUYZEN

HOBART
Berta
North Hobart's daytime eating options have just become a whole lot more interesting with the opening of Berta, Alex Jovanovic and Alisha Wilson's reincarnation of their former evening eatery, Piccolo. While the loss of Piccolo stung, sitting at an outside table at Berta in the sunshine with a fried chicken and pickled cucumber sandwich or pork and fennel sausages with radicchio more than eases the pain. Berta is also open for breakfast, with a menu that runs the full gamut of egg options, as well as porridge, gingerbread hotcakes, and more. Berta, 323a Elizabeth St, North Hobart, Tas, (03) 6234 4844. SUE DYSON & ROGER MCSHANE

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


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