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."

Howard Smith Wharves, Brisbane's newest precinct

Artist's impression of Howard Smith Wharves, Brisbane

Artist's impression of Howard Smith Wharves, Brisbane

A huge, multi-faceted project is taking shape in the middle of Brisbane. Here’s what’s on the master plan.

It's been a slow ferment, involving years of consultation, planning and community engagement, but the long-awaited makeover of Brisbane's historic Howard Smith Wharves is finally approaching kick-off. Construction will start before the end of the year at the 3½ hectare riverfront site, says Adam Flaskas who, together with Elisha Bickle, leads HSW Nominees, developers of the project.

The venture is ambitious. Plans include an upscale three-storey, 164-room Art Series Hotel, half a dozen restaurants, a bakery, a coffee roastery, a craft brewery, a dramatic over-water bar, an exhibition and events centre and more, all ranged alongside more than 2.7 hectares of parklands with uninterrupted city and water views. The eastern part of the site is destined to become an edible landscape, growing produce for onsite cafés and restaurants. The old wharf and heritage buildings will be restored. Public spaces, which make up 80 per cent of the precinct, will be activated and used for community events ranging from food markets and festivals to cultural shindigs. "It already has an amazing aura - there's a very distinct feeling here which will set it apart from other precincts," says Flaskas. "As soon as you set foot on the site you'll see the growing gardens, the old heritage buildings, the cliff face; you'll know you're in the Howard Smith Wharves precinct."

Flaskas says they want to work with the site, rather than impose upon it. Architects Woods Bagot have drawn up the master plan and also worked on the design of the new exhibition building. "We don't want to disrupt the feeling, we want to work with the [site's] aura. We want people to be baking bread, roasting coffee, brewing - even distilling, making vodka and gin - we want people who are passionate producers growing amazing produce that's used in the precinct and in the farmers' market."

It may all sound utopian, but the Bickle dynasty has a deep history in Brisbane hospitality, running everything from Valley nightclubs and bars, to restaurants and even a public golf course. Bickle and Flaskas both have form when it comes to conjuring magic from forgotten sites. Together with Siobhan Bickle (Flaskas's wife) and David Wadley (Elisha Bickle's husband), they recently helped transform a rundown surfer motel at Cabarita Beach in northern New South Wales into Australia's top boutique beach getaway, Halcyon House, which not only took recent honours as Australia's Top Regional Hotel in Gourmet Traveller's 2016 Australian Hotel Guide, but also scooped the award for Best Service.

The Howard Smith Wharves precinct is slated to open late 2017 and Bickle and Flaskas say, first and foremost, they're building it for the locals. And as locals themselves, they plan to be involved for the long haul. "There will be people from interstate and overseas who come and enjoy the precinct," says Flaskas. "If you're in Hong Kong, for example, you want to go where the locals eat, so by default international travellers are going to want to come here, as well as locals."

They describe the project as a once-in-a-generation opportunity to give Brisbane a precinct that offers an agenda-setting mix of lifestyle, tourism and entertainment activities, all done in a sustainable way. "It would sound a bit arrogant to call it a game-changer," says Flaskas. "We're just excited to bring to Brisbane opportunities that don't currently exist."

howardsmithwharves.com

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2017 Restaurant Guide

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