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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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.

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.

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."

Most popular recipes summer 2017

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

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.

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.

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.

The Baxter Inn’s Cheever Gibson

The Chekhov of the suburbs, one of the great American masters of the short story, immortalised in cocktail form.

"We got the inspiration for listing this cocktail from the John Cheever story 'Reunion'," says Baxter Inn and Shady Pines partner Anton Forte. "It tells the story of a young man who meets his father after many years. His father takes him out for a lunch of Beefeater Gibsons and drunkenly abuses bar, restaurant and newsstand workers. It's sad, funny, and simply a beautiful story." As for the drink - the classic Gibson variation on the martini - Forte says that made properly, "this little sucker hits all the rights spots. It's strong, aromatic, textural and salty. I love it." As strong, aromatic, textural and salty, dare we say, as the rather Cheeveresque Baxter Inn itself. The Baxter Inn, Basement, 156 Clarence St, Sydney.

THE BAXTER INN'S CHEEVER GIBSON, OR HOUSE MARTINI
Pour 10ml of chilled dry vermouth and 50ml of Beefeater gin straight from a bottle kept in the freezer into a chilled mixing glass. Add ice and stir until the spirits are blended, diluted and thoroughly frosty. Double-strain into a frozen vessel ("we use a martini tin," says Forte, but a well-chilled cocktail glass will do nicely), garnish "with your delicious pickled onion" and serve.

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