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."

Jack Horner, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Jack Horner, Melbourne.

If all goes to plan, this new business from Matt Wilkinson and Ben Foster (Pope Joan, Hams & Bacon) could come to represent their "I knew them when" moment. Because besides being a milk bar/corner store/canteen/cafeteria/bar/bottle shop hybrid, Jack Horner is a template, a prototype for a kind of upmarket 7-Eleven for new apartment buildings. So, instead of microwaved junk food, you can get a green tofu laksa, a goat and chorizo braise or a robust Bolognese that you can eat in or take away. You can also pick up a craft beer, bag of organic pet food, bottle of biodynamic milk, enviro-friendly toilet paper or a jar of peanut butter (designer or regular) from the grocery section. Well-lit and clean-lined, it all feels very European. Like most prototypes, Jack Horner Mark 1 is impressively over-engineered. Large and spacious with a concrete-floored, bare-timber and exposed-utilities industrial aesthetic, it features a blue-tiled bar and a cafeteria-like servery, complete with trays and a sculptural blonde-wood tray track. Line up with your tray and you can choose one of four hot dishes (warming on an induction stovetop), bread rolls, house-made pickles, fresh cheese, sliced free-range ham and an impressive selection of salads (ancient grain, Asian coleslaw). Whole and half roast (free-range) chickens will also be available, as will breakfast, a compact affair (jaffles, eggs, toast, muesli) ordered via a box-ticking menu that you hand to the cashier. Jack Horner itself ticks a lot of boxes and ticks them well. Watch this space.

Jack Horner, 179 Weston St, East Brunswick, Vic; open daily 7am-8pm

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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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
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13.02.2017
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