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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Most popular recipes summer 2017

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

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."

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.

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.

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."

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.

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.

Black’s Leisure Suit

Taking it easy with a late-spring refresher.

Teage Ezard's Black restaurant has barely opened and yet the bar already has plenty of buzz, not least of all for this refreshing apéritif. The Leisure Suit's name, says bartender Michael Chiem, stems not from 1980s computer game favourite Leisure Suit Larry in the Land of the Lounge Lizards so much as from his philosophy that a bar should make for a marriage of business and pleasure, of professionalism and conviviality. "I have no secret mixing tips to share, unfortunately," he says, "but a good start to making a good drink would be never to compromise on the quality of your ingredients." Black by Ezard, Level G, Harbourside, The Star, 80 Pyrmont St, Pyrmont, NSW, 1800 700 700. 

BLACK'S LEISURE SUIT
Muddle a thick slice of cucumber in the bottom of a shaker or tin, add ice, 50ml Plymouth gin, 15ml Védrenne elderflower cordial, 30ml cloudy apple juice and a very small dash of rosewater and shake hard. Pour through a fine strainer into a chilled cocktail glass, garnish with dried rosebuds and serve frosty.

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