The February issue

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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."

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.

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.

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.

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."

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.

World's Best Chefs Talks

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

Brika’s Spyros Reviver #2

A Hellenic twist on a hair-of-the-dog classic.

Perth's newest (and only) Hellenic small bar, Brika, specialises not only in mezze-style feasting but also smart Grecian cocktails. Take this riff on the Corpse Reviver #2: it's the same refreshing base of Cointreau, Lillet and lemon juice as the classic, only the gin and absinthe rinse get switched out for Metaxa and ouzo. "The name is an ode to the founder of the Greek brandy, Spyros Metaxa," says bartender Ian Loh. "These were a popular remedy against Perth's summer heat, but they're a great pick-me-up any time of year. One of these and you'll be back to yourself in no time." Brika, 3/177 Stirling St, Perth, WA, (08) 9328 6665.

Pour 20ml Metaxa 5 Star brandy, 20ml Lillet Blanc, 20ml Cointreau and 20ml of freshly squeezed lemon juice into a shaker half-filled with ice. Add more ice, shake hard and fast, and double-strain into a chilled cocktail glass that's been rinsed with ouzo (the Brika team favours the Plomari brand here). Garnish with a lemon twist and serve while it's frosty.

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