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.

Haute cuisine in London

Restaurants, bars and a hotel are breathing life into The Shard.

From almost any vantage in London, The Shard - glass clad and aptly named - dominates the skyline. More than a year after reaching full height, the tallest building in Europe - 310 metres and 87 floors - is coming to life, with a trio of restaurants in business and a 202-room Shangri-La hotel opening in November.

The hotel, on floors 34 to 52, will share the address with office space, penthouse apartments and a public viewing deck at 244 metres (floors 68-72). The Shangri-La's design brief is understated simplicity with state-of-the art technology such as "body-contouring technology" beds, with rooms from $605 per night.

Below the hotel, though also with vertiginous pricing, are The Shard's three showcase restaurants. The best is Hutong on level 33 (pictured above), a branch of the Aqua Group's Hong Kong restaurant of the same name. Even the décor - plush black Orient-meets-modernist - is faithful to the original. Its modern Chinese menu picks fashionable Sichuan and northern Chinese dishes, but tones down the spice. One floor below is Oblix, a New York-style East-meets-West grill and wine bar from the team that also runs the well-regarded Zuma and Roka restaurants. This is the best Shard venue for a glass of wine and live music. For a quiet cocktail without the hassle of reservations, Aqua Shard on level 31 has the most capacious bar of the three, with a modern British, expense-account restaurant attached.

The Shard, Joiner St, London SE1. Entry to The View from the Shard costs $44 per adult if booked online.


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