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 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.

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.

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."

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.

Most popular recipes summer 2017

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

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.

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.

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.

Maurice Terzini and friends take over The Dolphin Hotel

Maurice Terzini

Maurice Terzini

Expect Da Orazio with a Fratelli Paradiso spin at the Crown Street pub.

Maurice Terzini, restaurateur and fashion designer, can now add publican to his CV. Terzini, one of Australia's most pioneering restaurateurs, is taking on Surry Hills pub The Dolphin and the new-look venue will reopen early April. "I'm going back to those basic principles," says Terzini. "We want a Da Orazio model in that fun, Fratelli Paradiso style - so we're going back and reinvigorating some of our best hits to suit a contemporary pub context."

Terzini, best known in Sydney for his work at Bondi's Icebergs and Da Orazio, is no stranger to the Australian pub scene. More than 20 years ago he opened the St Kilda landmark Melbourne Wine Room and the venue serves as a key inspiration for his latest venture on Crown Street. "Along with a handful of other pubs, Melbourne Wine Room was really instrumental in changing the food and beverage culture at the time. We hope this will be the same," he says.

The Dolphin's name will stay, but the overall feel will be very different. The space will be split into a main public bar, an elegant dining room and a wine room that's "twisted in a mod-Italian way", says Terzini.

Icebergs executive chef Monty Koludrovic will oversee the menu but the overall brief is fun. "Maurice-meets-Monty-meets-Melbourne Wine Room classics," he says. Food may include the likes of spaghetti with vongole or crab, cotoletta, Roman-style pizza and calamari Sant'Andrea - a signature of Terzini's from his first restaurant, Caffè e Cucina, in Melbourne's Chapel Street. The team behind Hotel Harry are partners in the project and interior designer George Livissianis (known for his work at The Apollo, among other restaurants) has been enlisted to do the fit-out.

"The design we have at the moment is not at all what we have in mind for a year down the track, but we've started experimenting and it's pretty mind blowing," says Terzini.

A pop-up version of the public bar is expected to open in early April, with the other areas to follow within three months. "It's not the typical pub thing. It's going to be quite elegant and a real art installation."

The Dolphin Hotel, 412 Crown St, Surry Hills, NSW, (02) 9331 4800, dolphinhotel.com.au 

 

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