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.

Pidapipó gelato to open in Windsor

Pidapipó gelato to open in Windsor

Pidapipó gelato to open in Windsor

Look out for new gelato cakes and pies, seasonal granitas and Nutella on tap.

A new outpost of Carlton's Pidapipó Gelateria opens on Friday down the Windsor end of Chapel Street, bringing with it new flavours and a range of cakes, and the option of filling your cone with warm Nutella before gelato is scooped on top.

Owner Lisa Valmorbida's taste for gelato is mostly traditional. She steers towards produce-led flavours and clear of trend-driven flavours jammed with add-ons. With the addition of a new lab and bakery out the back of the new location, however, there's a lot more experimentation planned on take-home cakes and gelato pies to accompany the line-up of 20 handcrafted gelati.

"We've got a carrot cake and mascarpone flavour, gelato with sticky date pudding swirled into it and a ricotta and almond biscotti kind," says Valmorbida. New flavours developed especially for the launch include a silky dairy-free avocado and lime sorbetto, a salted-caramel gelato with white chocolate and peanut butter ganache, and a particularly interesting saffron risotto gelato. "That one is sort of like a rice pudding," says Valmorbida.

The new line of cakes will include the likes of bombe Alaska, a pumpkin-pie gelato cake with a pecan and caramel brittle, and a banoffee pie. There'll also be seasonal granitas, four in summer and two in winter, such as Sicilian granita con panna: espresso granita topped generously with whipped cream.

Interior designer Rabindra Naidoo has completed the design for the new store, in line with the original brief for the first: timeless, with pops of colour, steel terrazzo and touches of brass. "We have so many customers on the south side of the river, so it was time to create something for them," says Valmorbida. If Windsor still isn't close enough, there's always the take-home option for a couch-side indulgence.

Pidapipó Windsor opens on Friday 8 April at 85 Chapel St, Windsor, Vic, pidapipo.com.au.

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