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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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.

Most popular recipes summer 2017

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

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.

Mascarpone

Pei Modern Sydney, The Flour Factory, Pike & Joyce, Les Bistronomes

Pei Modern, Sydney

Pei Modern, Sydney

Our restaurant critics' picks of the latest and best eats around the country this week, including Pei Modern Sydney, The Flour Factory, Pike & Joyce, and Les Bistronomes.

SYDNEY
Pei Modern
Big-hotel restaurants aren't something Sydney does particularly well, but the ante has just been upped with the arrival of Pei Modern Sydney. The original Melbourne branch of Pei Modern - opened in 2012 by chef Mark Best, of Sydney fine-diner Marque - is in the forecourt of the Sofitel, but Pei Sydney is right in the lobby of the Four Seasons, very much part of the hotel, and the substantial menu boldly takes on all comers. It's as equal to the needs of the triglyceride-conscious business diner, who makes the most of the (excellent) $35 two-course Eat Pei Quick deal at lunch, as it is big tables that demolish the raw and cured selection (south coast oysters; salt-cod croquettes, the "ham from the sea" kingfish, and the parmesan shortbread with anchovy being perfect foils for the impressive wine list) before feasting on the roast chook with artichokes, the lamb shoulder roasted with chamomile (pictured above) and other spoils from the mighty wood-fired oven. Better still, Mark Best has promised us an honest-to-god, in-no-way-mucked-with classic Caesar salad will soon adorn the menu, completely free of grilled chicken, white anchovies or any other such abominations. Bring it on. Pei Modern, Four Seasons Hotel, 199 George St, Sydney, NSW, (02) 9250 3160. PAT NOURSE

PERTH
The Flour Factory 
Weekends at Bunnings and #democracysausage aside, the hotdog gets little air time west of the Nullarbor. The Flour Factory, Andy Freeman's new casual CBD venture, looks set to invigorate the sausage-in-a-bun conversation with brilliant condiments (bright and tangy sauerkraut; bitey mustard) and gutsy house snags (chorizo! bratwurst!) leading the discussion. In addition to striking blows for sausage-kind, young chef Matt Carulei and his talented kitchen are equally formidable when it comes to charcuterie and baked goods. Garnish the lot with top-shelf wine and cocktails, and you've got all the ingredients for a summer smash. The Flour Factory, 16 Queen St, Perth, WA, (08) 9485 1711. MAX VEENHUYZEN

ADELAIDE
Pike & Joyce's Top of the Hill Tasting Room
Chef Sarah Turner, late of Enoteca Cucina, makes a welcome return with a simple Friday to Sunday lunch menu at Pike and Joyce Wines' new Adelaide Hills tasting room. Turner's modest menu comprises just four dishes - red meat, seafood, white meat and vegetarian options - but offers smart spring freshness in a plate of slow-cooked beef topped with red cabbage and carrot rémoulade, piqued with roasted garlic, capers and thyme. It sits smartly beside Pike & Joyce's cool-climate wines, sold by the glass or bottle. Don't expect to arrive unannounced and secure a table for dining; this is one you'll have to call ahead for. Pike & Joyce Wines Top of the Hill Tasting Room, 730 Mawson Rd, Lenswood, SA, (08) 8389 8102. DAVID SLY

CANBERRA
Les Bistronomes
Chef Clement Chauvin and sommelier Abel Bariller - veterans of fine diners such as Water's Edge and Sage - have joined forces at newcomer Les Bistronomes. Inspired by Parisian bistronomy, there's welcome restraint in the number of dishes up for grabs, if not always in their conception and plating. Chauvin nails classics such as crème brûlée and steak tartare, and his modern take on duck l'orange is stunning. Fine-dining finickiness gets the upper hand, perhaps, in a busy dish of lemon sole and a cheffy passionfruit soufflé but there's plenty to like, including a heavily Gallic-leaning wine list stocked with the sort of gamay that puts paid to any lingering negative preconceptions about beaujolais. Les Bistronomes, Cnr Mort St and Elouera St, Braddon, ACT, (02) 6248 8119. GARETH MEYER

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


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