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.

Dead Ringer’s Blackstone Bramble

A summery cherry-powered treat that'll leave you feeling as fresh as it tastes.

"You can put away three or four of these in an afternoon and not need a nap," says Tim Philips, co-owner of Sydney cocktail bars Bulletin Place and Dead Ringer. The latter, which opened in the spring, is responsible for this simple highball that balances sweet, tart and tang, using umeshu (plum liqueur), the last of the season's cherries, and a hit of citrus. "It's a good introduction for those who have never tried Japanese liquor," he says.

Dead Ringer, 413 Bourke St, Surry Hills, NSW, (02) 9331 3560

Press four pitted black cherries with 1 tbsp caster sugar in a highball glass. Add crushed ice. Pour in 10ml lime juice with 50ml umeshu (Philips recommends Ota Shuzo, from Black Market Sake; Choya umeshu, which is available at Dan Murphy's, will also work well) and swizzle. Top with soda water to taste, add more crushed ice, then serve garnished with a cherry and a dusting of icing sugar.

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