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.

Most popular recipes summer 2017

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

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

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: Bordertown BBQ & Taqueria, Noosa

Bordertown's Harley James Special burger

Bordertown's Harley James Special burger

Did you hear the one about the owners who poured their own bar? In this case it's a cool, straight-edged concrete beauty stretching slightly more than seven metres - almost the full length of Sunshine Coast newcomer Bordertown BBQ & Taqueria's river-facing digs.

The not-so-mean streets of Noosaville are the somewhat unlikely location for this hip, Southern-accented venture from Cam Birt, co-founder of classic cocktail bar The Bowery in Brisbane.

"It's ended up looking a bit sexier than we imagined," says Birt. "The original idea was to create something more down-home, rib-shack-chic in style. "It looks like an inner-city bar, which wasn't the intention - but it's what it is.

Birt knows a bit about inner-city bars, and to create Bordertown he's joined forces with his wife, CC Smith, a co-founder of ground-breaking Fortitude Valley music venue The Zoo, and with long-time friend Dan Bechly, a former co-owner of The Buffalo Club, the ambitious Fortitude Valley dégustation venue Birt originally opened with The Bowery's Steph Canfell in 2010.

The trio's new all-hands-to-the-pump offering couldn't be more different from the projects that have preceded it.

The 50-seater is an airy all-day prospect, bringing a blend of breakfast, tacos, burgers, booze, and low and slow barbecue to Noosa, with Birt temporarily in the kitchen alongside Lloyd Ringer, late of Pearl Café, Woolloongabba.

There's a 20-metre Acapulco deck out front that's becoming a popular morning spot for Padre coffee and, say, a breakfast 'sammich' with house-made chorizo, Velveeta cheese, bacon and a fried egg in a brioche bun, or 'elevensies', perhaps, of Texas one-inch toast with chilli beef, pico de gallo, sour cream and guacamole.

From midday until closing, a handful of nicely detailed tacos and burgers kick in - anything from pork carnitas with char-grilled pineapple salsa, to mushroom burgers with chipotle ketchup - or perhaps a Southern fried chicken number with slaw and pickles.

The drinks list will change frequently but for now there's a slew of freshly minted options that run from an alcoholic Bordertown Cola made in-house with sassafras, vermouth and Fernet Branca to the likes of a Cynar Julep, a jalapeño Margarita with yuzu jam, or a G&T made with house tonic. A Sunshine Coast-brewed saison from Brouhaha leads the craft beer line-up, and the wine list is short but quirky.

"Each drink will have its reference points to the southern states of the US or Mexico, or it will be something that I like to drink - like gin and tonic," says Birt. "Noosa doesn't really have any destination cocktail bars. There needs to be somewhere locals can get a fantastic drink made well - and we really hope Noosa can get accustomed to us being that option."

Bordertown BBQ & Taquería, 253 Gympie Tce, Noosaville, Qld (07) 5442 4242, facebook.com/bordertownbarbeque

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Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017
What’s happening in South Yarra?
15.02.2017
Melbourne Food and Wine Festival’s chef collaborations
14.02.2017
Hot Plates: Long Chim, Melbourne
14.02.2017
Eleven Bridge’s bar menu returns
13.02.2017
Hot Plates: Vaquero Dining, Albion
09.02.2017
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