The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

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."

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Sentinel Bar and Grill’s Power of Three

In this refreshing artichoke-fuelled twist on the Negroni, three is definitely a crowd (pleaser).

Wait a minute. A Negroni variation without Campari? How does that work? "The Cynar artichoke bitters work really well with orange, as does the French apéritif wine Lillet blanc," says Sentinel's bar manager, Luke Vanhoe. "Having a sipping apéritif or digestif cocktail on the list to balance out all the fresh, fruity cocktails is great." Vanhoe uses Broker's, a house pour, in The Power of Three and Sentinel's other gin-based drinks, but he says any other floral gin would work just as well. Sentinel Bar and Grill, 111 St Georges Tce, Perth, WA, (08) 6103 0507.

POWER OF THREE
Stir 25ml Broker's gin, 25ml Cynar and 25ml Lillet blanc over ice and strain into an ice-filled rocks glass. Garnish with a twist of orange and serve.

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