Modern European

Review: The Press Club is gone, but we can thank our lucky stars for Elektra

Elektra’s pan-European approach is a shift in the right direction, writes Michael Harden. And let's talk about that potato snack.

Now to love|Nov 26, 2019

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Chefs' Recipes
Phil Wood's kipfler potato and calamari Greek salad
"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the Pt Leo Estate chef.
Now to love|Nov 14, 2019
Restaurant Guide
Fico: Restaurant review
Even when the chef-owners of this European restaurant get creative, the flavours stay true and ingredient-focused.
Now to love|Aug 22, 2019
Recipe Collections
Waiter, there's fish sauce in my Bolognese: Italian-ish recipes that break all the rules
Ravioli made with wonton wrappers. A smoked eel carbonara. And that trippa alla Romana by Alberto's Lounge. This is Italian, but not as you know it.
Now to love|Jul 05, 2019
Recipe Collections
Almost Italian recipes from Alberto's Lounge
At Sydney restaurant Alberto’s Lounge, chef Daniel Pepperell adds unexpected twists and modern turns to the classics in an Italian(ish) sequel to Restaurant Hubert.
Now to love|Jun 28, 2019
Chefs' Recipes
Swordfish con sarde by Alberto's Lounge
An extra-fishy version of Sicily's pasta con sarde, with a sardine and anchovy salsa spooned atop the swordfish.
Now to love|Apr 28, 2019
Chefs' Recipes
Peppers aqua pazza
You might know the Italian dish of fish cooked in "crazy water". This is it's capsicum-based cousin.
Now to love|Apr 28, 2019

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Chefs' Recipes
Macadamia panna cotta by Alberto's Lounge
It's the minimalist simplicity of a panna cotta, but made Australian with macadamia.
Now to love|Apr 27, 2019
Chefs' Recipes
Red-sauce district: Italian-American classics by Melbourne's Capitano
There’s a retro vibe and a home-style feeling at Carlton diner Capitano, where chef Casey Wall riffs on Italian-American classics with a local accent.
Now to love|Apr 05, 2019
Chefs' Recipes
Capitano's burrata with fried peppers
You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.
Now to love|Apr 04, 2019
Chef's Recipes
Bar Rochford's salt and vinegar potato galette with tomato spices
It's the French pommes de terre, done bar-snack style.
Now to love|Feb 24, 2019
Chef's Recipes
Bar Rochford's Roman beans, umido and almonds
Bar Rochford's take on the Italian fagiolini in umido (green beans in tomato sauce).
Now to love|Feb 21, 2019
Chef's Recipes
Marinated reef fish with citrus and capers
A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.
Now to love|Feb 11, 2019
Chefs' Recipes
Jaclyn Koludrovic's toasted flour fig roulade with lemon mascarpone
The sponge in this roulade has an pleasant nutty flavour thanks to using toasted flour. It's a baking trick we know we'll keep coming back to. Try it for yourself and see.
Now to love|Oct 24, 2018