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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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.

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.

Molly’s Port Side Flip

Porter syrup and a whole egg make a smooth, rich winter winner.

This drink is "almost like a chocolate Egg Nog", says Molly's Sam Carlini. The trick to nailing it at home, he says, is to make sure it's well-strained with no little bits of ice. For the porter syrup, he brings a bottle of Anchor Steam beer to the boil, then adds 200 grams of demerara sugar and reduces the liquid by half. He advises letting the syrup cool before using it in the cocktail to avoid cooking the egg. Molly, Hobart Pl, Canberra, ACT

Chill your glass. Pour 45ml Flor de Caña 7 rum, 15ml demerara sugar syrup, 10ml crème de cacao, 30ml porter beer reduction, and a whole egg into a shaker. Shake the ingredients without ice, then add ice and shake again. Double strain the cocktail into your chilled glass through a Hawthorne strainer and a tea strainer. Garnish with a line of grated nutmeg and serve.

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