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.

Most popular recipes summer 2017

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

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

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."

L'Hotel Gitan, Melbourne

"Retirement" is a relative term for Jacques Reymond.

A year after closing his long-running Windsor restaurant, he has teamed up with three of his children to open L'Hotel Gitan in a Prahran pub.

But Reymond won't be working the stoves in the open kitchen at the centre of the newly renovated hotel. Instead, he'll be writing the menu and keeping an eye on things while former Jacques Reymond chef Adam Smith leads the cooking charge, backed by two sous chefs from Reymond's fine diner.

"All of the focus is on the kitchen, a big open kitchen right in the middle of the establishment," explains Reymond. "People will be able to sit all around the kitchen at the same level as the chef, so that they'll be able to communicate easily."

The kitchen will feature a rotisserie big enough to cook a whole lamb à la broche and fit 16 chickens. There will be daily pie specials, sweet and savoury crêpes, and quality salumi sliced to order.

The pub, which formerly traded as Hotel Max, has been given a thorough makeover courtesy of architects SJB, with an emphasis on the building's Art Deco heritage, including the copper and brass detailing in the bar, the area around the kitchen and parts of the 45-seat dining room.

As at the family's Bistro Gitan in South Yarra, Reymond's daughter Nathalie will run the business side while sons Edouard and Antoine will be in charge front of house. "It has been a family dream to do something in an old pub for a long time," Antoine says. "We wanted to create what is already great about a pub, and expand on it further."

L'Hotel Gitan is due to open on 28 November, 32 Commercial Rd, Prahran, Vic, (03) 9999 0990.

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.


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Latest news
Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017
What’s happening in South Yarra?
15.02.2017
Melbourne Food and Wine Festival’s chef collaborations
14.02.2017
Hot Plates: Long Chim, Melbourne
14.02.2017
Eleven Bridge’s bar menu returns
13.02.2017
Hot Plates: Vaquero Dining, Albion
09.02.2017
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