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.

Dogs Bar, Melbourne

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

The Dogs Bar has not been particularly well treated in recent times - different owners, different names, diluted appeal. But, thanks to the vision of its original owner, the late Donlevy Fitzpatrick, who imbued the game-changing wine bar with good bones back in 1989, it has maintained vestiges of its institution status, even if it's been mainly via nostalgia of late. Now a new team - Erez Gordon and chef Paul Cooper, the team behind Sydney's Bishop Sessa - have taken over its management and plan to bring it back to its roots. It's a work in progress, with renovation plans mainly about a lick of fresh paint and highlighting some of the Dogs' best features, such as the Mirka Mora mural framing the open kitchen. Fresh paint will be welcome; the room feels neglected at present but on the menu front, things are already looking up. Cooper has assembled a wine-friendly list that includes house-made charcuterie, such as the spicy, salty duck bresaola, and daily-changing fresh pasta (if the pan-fried gnocchi tossed with sticky rich braised beef cheek is available, leap all over it). A kingfish ceviche served with grapefruit segments and cucumber gets the acid balance right, while hearty stuff like pinot-glazed whole roast duck is custom-made for tucking into in front of the open fire on chilly nights. Add a brief but interesting all-Australian wine list - another work in progress - and some sharp cocktails and it's easy to see Dogs Bar regaining its rightful place in the St Kilda dining pack.

Dogs Bar, 54 Acland St, St Kilda, Vic, (03) 9593 9535. Open Mon-Thu 4pm-midnight, Fri-Sun noon-1am.

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
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Hot Plates: Long Chim, Melbourne
14.02.2017
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