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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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

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.

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."

1806’s Eros Gin Fizz

Yoghurt drinks are coming at you thick and fast.

"I've put a twist on a classic known as the Ramos Gin Fizz to create the Eros Gin Fizz," says Nick Reed of Melbourne bar 1806. Yoghurt isn't much called for in the traditional cocktail canon. But perhaps its day has come: a mere stone's throw away, at Demitri's Feast in Richmond, bartenders mix house-made yoghurt, cucumber juice and Martin Miller's Gin infused with grilled lemon in a siphon gun to a recipe designed in part by Luke Whearty of Trink Tank consultancy to make a foamy shot they garnish with baby mint leaves and fennel seeds and call a Demitri's Sour. Now that's what we call cocktail culture. Drink up. 1806, 169 Exhibition St, Melbourne, Vic, (03) 9663 7722. 

1806'S EROS GIN FIZZ
Muddle a 20cm length of cucumber in a cocktail shaker, add 45ml Hendrick's gin, 40ml Greek-style yoghurt, 15ml fresh lime juice, 15ml fresh lemon juice, 10ml sugar syrup, a dash of rosewater and a dash of eggwhite. Shake without ice for 10 seconds, add ice to half-fill, shake again, then strain into a chilled highball, garnish with a sliver of cucumber and serve.

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