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."

Two Small Rooms, Hakata-Maru Ramen, Boney, Proof

Two Small Rooms, Brisbane

Two Small Rooms, Brisbane

Our restaurant critics' picks of the latest and best eats around the country this week including Two Small Rooms, Hakata-Maru Ramen, Boney, and Proof. 

BRISBANE
Two Small Rooms
Service is still training-wheel wobbly under the new regime at this Toowong institution and the wine list brief to the point of curtness, but dishes like the espresso-brined spatchcock (pictured above) with its intensely savoury mushroom sauce, show definite kitchen-smarts and respect for tradition. You can also expect the likes of beautifully rendered citrus-braised lamb paired with celeriac purée and a punchy white anchovy and parsley salad. This spot remains resolutely more about the food than its two (and a quarter) small rooms. It's a testament to the new owners' enthusiasm to ensure that by the end of the evening even crusty locals are ordering digestifs and looking like they want to move in. Two Small Rooms, 517 Milton Rd, Toowong, Qld, (07) 3371 5251. FIONA DONNELLY

SYDNEY
Hakata-Maru Ramen
Yeah, we're sick of tonkotsu ramen too. Or at least that's what we keep telling ourselves, and yet here we are at Hakata-Maru. Hot on the heels of noodle nerd-magnet Ramen Ikkyu, it's another Chinatown food-court ramen-ya of note. The Market City setting is thoroughly no-frills, but the prices are commensurate with the situation, the soup is decent (tonkotsu-style pork broth is the base for most of the menu) and the slender, Hakata-style noodles are made and cooked with care. Hakata-Maru Ramen, shop 3, level 3, Market City, 9-13 Hay St, Haymarket, NSW, (02) 9281 6648. PAT NOURSE

MELBOURNE
Boney
Pony, the legendary late-night den of iniquity that closed last year, has been reanimated and renamed by the team behind Cookie, The Toff in Town and Revolver Upstairs. Now called Boney, the venue has retained its late, late licence (open until 7am on weekends) and still has a full dance-card of bands and DJs in the upstairs band room. Downstairs - cleaned up but not sterilised - now attracts a lunch and dinner crowd drawn to Karen Batson's bowerbird menu of continent-leaping food. Jalapeño doughnuts with corn salsa and maple butter stands out straightaway, as does fried buttermilk chicken with pickled chilli mayo, zucchini pancakes with cured kingfish and steamed carrot buns with cucumber and seaweed salad. There's also a daily chafing-dish lunch special (moussaka, perhaps) and an aperitivo-style happy hour special (usually from 5-7pm) that teams a cocktail with a snack - the Vesper Martini with Thai pickled mussels is one such winner. Boney, 68 Little Collins St, Melbourne, Vic, (03) 9663 8268. MICHAEL HARDEN

ADELAIDE
Proof
The small-bar scene continues to grow in Adelaide with Proof, opened by the team that created Press Food & Wine on Waymouth Street. Located in an alleyway around the corner from Press, it's the sort of place where bartenders in waistcoats serve classic cocktails alongside fine wines. Don't be surprised to see Press chef Andrew Davies at work here until the early morning, shucking oysters and preparing luxurious toasties. Try the mushroom ragú and Taleggio version or a clever jaffle enfolding Davies' spin on French onion soup. Proof, 9a Anster St, Adelaide, SA, (08) 8212 0708. 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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