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.

World's Best Chefs Talks

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

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

The Den’s 20th Century

An uptown classic from a downstairs favourite.

Simple, it has been said, can be tough to pull off. Not so the 20th Century, a 1930s cocktail that's as devastatingly effective as it is easy to throw together. All you need to remember is that, like anything vaguely Martini-related, it needs to be really, really cold. "The secret is to create the balance between the lemon juice and the white crème de cacao and shake the cocktail until it is completely ice-chilled," says Deniz Memed, assistant manager of esteemed Melbourne bar The Den. If you've got the freezer space and can plan ahead, consider splashing your glasses with water and then chilling them down overnight beforehand, along with the gin. The Den at the Atlantic, Riverside at Crown, 8 Whiteman St, Southbank, Vic, (03) 9698 8889.

THE 20TH CENTURY
Place 45ml gin (Memed uses Tanqueray), 20ml white crème de cacao, 20ml Lillet Blanc and 15ml lemon juice in a shaker, fill with ice, shake hard, and strain into a chilled cocktail glass. Garnish with a twist of lemon and serve.

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