The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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."

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Waterman's Lobster Co, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Waterman's Lobster Co, Sydney.

Lobster rolls have been making waves on our shores for some time now, winning loyal followings at the likes of Supernormal in Melbourne and Sydney's Coogee Pavilion.

Waterman's Lobster Co, the sunny new Potts Point venture from Love, Tilly Devine proprietor Matt Swieboda and partners Nathanial Hatwell (an alumnus of Love, Tilly) and Tristan Blair, is the latest to jump on the bandwagon. The team offers two versions, each made with Atlantic lobster (they say it makes for juicier meat) on soft, white unsweetened rolls: a buttery Connecticut-inspired number (pictured), and a mayonnaise-rich Maine-style roll with little chunks of celery for crunch.

Non-lobster enthusiasts are accommodated, too, via a vegetarian option made with egg, nori and konbu mayonnaise, iceberg lettuce and crisp shallots, and a gutsy smoked-eel number with pastrami and horseradish.

Entrées such as a bright kingfish tartare with seaweed and radish, and brown butter-fried school prawns with bay leaves and lime aïoli add to the fun.

As do the drinks. Bar manager Alex Carter (formerly of Rockpool Bar & Grill and Bentley) has put together a list of fresh "East Coast American" cocktails (read: Pernod with pineapple and sparkling wine; mint-infused Canadian whiskey with sugar, citric, and fresh mint topped with soda). The grape game, courtesy of Swieboda, is naturally excellent. There's interesting natural-leaning options by the glass and carafe, including a house pinot gris and grenache on tap, and a solid offering of chardonnay - the wine the Waterman's team believe is the lobster roll's finest match ("basically, it's a marriage of butter", the menu states).

And what the laneway space lacks in ocean views, it gains in breeziness with its pale-blue hues and timber and open-air charm.

Waterman's Lobster Co, shop 5, 29 Orwell St, Potts Point, NSW, (02) 9380 2558. Open Monday to Saturday noon - 10pm, Sunday 10am-6pm.

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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