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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Australia's top 20 rieslings
22.02.2017

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.

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.

Normandy landings
20.02.2017

To travel to Normandy along the Seine is to take it by stealth, writes Larissa Dubecki, who ventured forth in search of chateaux and Calvados.

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.

The Bleachers, Brisbane

Our restaurant critics' picks of the latest and best eats around the country right now: The Bleachers, Brisbane.

The guys behind The Bleachers aren't the type to grandstand. Blink and you could easily miss the narrow-fronted façade opening onto West End's main artery. And with chef Ben Devlin (Paper Daisy, Cabarita Beach) aboard as co-owner/consultant that would be an oversight - there's more hitting tables here than the picture-perfect patties and buns served by The Bleachers' likeable Fortitude Valley sibling, Ben's Burgers. A clipped, clever menu sees a subtle but winning East-West theme at play in several dishes. The mixed salad is a case in point, the description underselling the jumble of wakame, kelp and dried fungus that adds interest to the usual leafy line-up, the flavours intensified by a shiso and sesame oil dressing. Chunky fall-off-the-bone short ribs are topped with vibrant Japanese-style pickles, lacy red slices of lotus root, and ginger and radish adding texture to the richly savoury beef. Green tea soft-serve is sprinkled with dried mandarin zest, and crowns a puff of choux pastry filled with mandarin crème pâtissière. Drinks are also on the money: just five wines but all available by the glass, including a cracking Queensland marsanne. Head for the hidden courtyard out the back replete with a chain-link fence and - yep - timber bleachers.

The Bleachers, 153 Boundary St, West End, Qld, (07) 3846 3005. Open Wed-Mon 11.30am till late.

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.


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