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.

Amilla, Maldives

Simplicity with style is the design brief at Amilla.

After 10 years in the Maldives, Tom McLoughlin goes by the Dhivehi name for "island chief" when he's at home, a paradisical speck in the Indian Ocean named Amilla Fushi. There's a fair bit of McLoughlin's character in Amilla, the resort he's opening this month with fellow Australian Michael Flynn. "I didn't want a stiff, high-end resort," he says. "I wanted a place where families and groups of friends could have the time of their lives. I wanted simplicity but with great style."

McLoughlin and Flynn, whose Small Maldives Island Co manages the resort, dreamed big on a small island: 71 "homes" with pools and up to six bedrooms; a 1,300-square-metre pool they say is the biggest in the Maldives; eight dining venues; a children's jungle; a dive centre; and a 15-room spa. There are homes facing the beach, reef and lagoon, and treehouses at the height of coconut palms.

Why stop at one island? Next year the business partners will open Finolhu, envisaged as a "luxury beach club" for a younger set. Both islands in Baa Atoll are about 30 minutes north-west of the capital, Malé, by seaplane and, like all of the 1,200 islands within the Maldives' 26 atolls, these two are surrounded by lagoons and circled by reef. Amilla's reef has its own "blue hole" dive site within swimming distance of the beach.

Luke Mangan is overseeing Amilla's menus, from the upscale Lonu to barbecue hampers and "home" delivery, and promises a focus on seafood straight from the boat. In a first among Maldives resorts, guests can slip down to a general store for supplies to cook. Or there's always the butler.

Rooms from $2,000 per night.


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