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."

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.

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.

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.

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.

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."

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Level Six’s Third-Course Fizz

Unlikely bedfellows that they may be, eucalyptus and whisky make for winter warmth in this drink.

Tim Philips's "Third-Course Fizz" is so named for its position in the drinks-with-food component of the local heat of this year's World Class cocktail competition. This unlikely sounding winner, from the bartender at Ivy's private Level Six bar, paired so well with Rockpool's king prawns with oysters, preserved egg, tapioca and wakame that Philips took the night, won the larger competition and has gone on to represent Australia at the world finals. Ivy, 330 George St, Sydney, NSW, (02) 9240 3000.

LEVEL SIX'S THIRD COURSE FIZZ
Add 30ml Talisker single malt whisky, 10ml Tamborine Mountain eucalyptus gum leaf vodka, 5 tarragon leaves, 10ml lemon juice, 10ml gomme syrup (or a syrup of sugar dissolved in an equal part of water) and an eggwhite to a shaker half-filled with ice. Shake hard, strain into a tumbler filled with ice cubes, top with Australian sparkling wine, garnish with tarragon flowers and a piece of lemon peel and serve.

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