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."

Most popular recipes summer 2017

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

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.

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.

First Look: Otto, Brisbane

Otto Brisbane

Otto Brisbane

The Fink Group has expanded to Queensland with Otto Brisbane, which opens next week, though it's not just a replica of its Sydney location.

"Take a look at King's Row," suggests John Fink, indicating the space alongside a floor-to-ceiling window with views of the Brisbane River and Story Bridge. "This will be the el primo seating - but every chair here is good." We're at Fink Group's first interstate restaurant, Otto Brisbane. The 120-seat northern outpost for the group behind Sydney venues Bennelong, Quay Firedoor and Sydney's original Otto on the Finger Wharf will open on 14 June and fills a generous chunk of the fourth-floor atrium at Dexus Property Group's 480 Queen Street office building.

If you were expecting a faithful replica of Otto Sydney, think again.

The branding is intact - white linen and striking water panoramas in place - but the menu veers in the opposite direction to Sydney's, doffing a cap to southern Italy, rather than the chillier north. Will Cowper, former sous-chef in Sydney for eight years, will head the open kitchen, with Alan Hunter, former longstanding sommelier for E'cco Bistro in Brisbane, wrangling wines. Sam Pask (ex-Selah, Sydney) will lead the floor.

Sydney's $100 lobster spaghetti won't make the trek north, but signature baby barramundi fillets with salsa verde will, along with the likes of pepper-crusted swordfish with Noosa red tomatoes; Sardinian-style globe artichokes; white anchovies with fennel, muscatels and pine nuts; spatchcock with char-grilled lemon, and more. Otto Brisbane will also serve a vegan menu, as Sydney does.

Smoked ham hock carbonara, pecorino 

Architects Tonkin Zulaikha Greer have used elements of Otto Sydney's DNA. But there are distinctly Queensland touches: timber flooring, timber-slatted Jenga-style screen walls, and dramatic magenta and purple fabric fans, "Les Danseuses", sourced by Fink Group chairman Leon Fink at the Venice Biennale.  A private dining room with seating for 20 overlooks the copper dome of Brisbane's Customs House.

A covered alfresco bar, Bar Otto, sits adjacent to the restaurant, offering all-day dining with coffee from Brisbane roaster Blackstar and milk from Maleny Dairies. "We want to serve the best coffee in the area. There are 4,000 people upstairs - we want to rust them on," says Fink.

An aptly Italian wine list, featuring Italian and Australian-grown Italian varieties, has been drafted by Hunter and consultant Ned Goodwin. It fields a clever selection of biodynamic and natural wines, but Fink says there will also be a healthy smattering of wines people "just want to drink".

Otto Brisbane opens on June 14, Parkland Level 4, 480 Queen St, Brisbane, QLD, (07) 3835 2888, ottoristorante.com.au/brisbane/

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2017 Restaurant Guide

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