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.

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.

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.

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.

Loft’s Pimms and Roses

Everything's coming up English-country-garden with this genteel cup.

"It's based on a Pimm's Cup but I've twisted it a little," says Mathew Hewitt apropos this drink, just one of a passel he put together for West End newcomer Loft. "It starts quite sweet with the Pimm's and then moves to the bitterness of the Campari. By the end of the first sip, you should be starting to want another." The trick, he says, is varying the vermouth, either mixing sweet and dry for a richer drink, or going all dry, as we have here, for a crisper result. Loft West End, 100 Boundary St, West End, Qld, (07) 3846 6680 FIONA DONNELLY

LOFT'S PIMMS AND ROSES
In a punch bowl or large jug, mix 200ml Pimm's, 80ml Campari, 80ml dry vermouth (or a mixture of sweet and dry vermouths), 80ml agave syrup, 80ml Mymouné rose syrup (available from Simon Johnson stores) and 40ml Dom Bénédictine, and top with 640ml of ginger beer (or to taste), add ice cubes and garnish with slices of citrus and cucumber and sprigs of mint.

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