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."

EP & LP, Los Angeles

Louis Tikaram, EP & LP, Los Angeles

Louis Tikaram, EP & LP, Los Angeles

A pan-Asian restaurant in Los Angeles with Australians at the helm takes off.

When Louis Tikaram, the affable and estimable former chef at Longrain in Sydney, was offered the chance to helm his own restaurant in LA, he had one pressing concern. "Could I source South East Asian ingredients in LA?" On a research trip, he discovered "Thai eggplants, holy basil, turmeric, galangal - everything I needed" at the farmers' markets across the city.

Two years in the making, EP & LP is at last ready to be unveiled. The elaborate new West Hollywood eatery spans two levels: EP (extended play) is the dining room showcasing the chef's appealing pan-Asian fare in dishes such as sweet and sour crisp pork, scallop and mussel curry, and Chiang Mai larb with spiced salmon. LP (long play) is the rooftop lounge with spectacular views, cocktails served in copper pineapples and small bites such as pork skewers and soft-shell crab buns. Just don't label his cooking style "fusion", as some locals have. "It's modern Asian," he says.

But it comes with an antipodean twist. The venture is the brainchild of Australian restaurateurs Grant Smillie and David Combes, who hand-picked the award-winning Tikaram as their executive chef, and enlisted Melbourne's Projects of Imagination as their design firm. They also selected Vittoria coffee. "It's our strategy to cultivate Australian talent in the US," says Combes. Adds Smillie, "EP has a unique location that warranted something special in terms of concept and design." The spiffy interiors are a mix of oak, timber, copper and blackened steel. Antique mirrors, graphic wallpaper and a green onyx marble chef's table enliven the space. From the ground-level entrance, patrons ascend an elevator or staircase to the dining room. Above that is the lounge, swathed in tropical greenery and furnished with a large banquette. "We have one of the most substantial rooftop spaces on this side of LA," says Smillie. "Everyone will want to be here."

The restaurant is attracting plenty of buzz among local food lovers. The menu features snapper and salmon from New Zealand, green-lip abalone and grass-fed wagyu from Australia, king crab from Alaska and sea urchin from Santa Barbara. "I want to cook all kinds of ingredients," Tikaram says. "Even at Longrain I didn't view it as being exclusively Thai." He's particularly jazzed about dishes that evoke his Fijian, Chinese and Indian ancestry: kokoda, say, is a Fijian-style snapper ceviche with coconut milk, lime and chilli. As for dealing with the dietary whims of Angelenos, he says bring it on. "Most of my food is gluten- and dairy-free, and I take it as a challenge to prepare something for a customer with an allergy." That solicitous approach will certainly have broad appeal.

EP & LP, 603 N La Cienega Blvd, West Hollywood, Los Angeles


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