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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Most popular recipes summer 2017

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

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."

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.

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.

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.

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.

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."

Hot Plates: Molto Italian, Kingston Foreshore

Molto's Rosemary and Sea Salt Focaccia

Molto's Rosemary and Sea Salt Focaccia

Our restaurant critics' picks of the latest and best eats around the country right now.

Though they're spinning Molto Italian as a "modern seaside trattoria", the bits of Lake Burley Griffin's Kingston foreshore crammed with new apartment blocks aren't quite the Lago di Garda, let alone the Amalfi Coast. Still, globalisation has served to narrow the culinary distance between our national capital and Rome, or even Darlinghurst. Canberrans are welcoming the novelty and brilliant simplicity of cacio e pepe - al dente spaghetti turned at the table through pecorino and sprinkled generously with black pepper. Elsewhere on the menu, less is more with great wood-fired pizze, topped with San Marzano tomatoes and pleasingly little else. And Florentine traditions are followed in a 600 gram or kilo hunk of rare bistecca. Bentwood chairs and stained wooden tables, high ceilings, a long bar and open kitchen keep things as relaxed and breezy as possible this far from the sea.

Molto Italian, Element Building, Eastlake Pde, Kingston Foreshore, ACT, (02) 6140 7039

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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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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