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.

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.

World's Best Chefs Talks

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

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."

Pink Moon Saloon's Sugar Pea Southside

A zesty autumnal sipper balancing light and bright with Southern charm.

Pink Moon Saloon's patron saint of cocktails, co-owner Marshall King, is going green - a vibrant, shamrock green - and there isn't a drop of Chartreuse in sight. "For our Sugar Pea Southside cocktail, we combine sweet but savoury sugar snap peas, aromatic gin and citrus - all of which are very good friends in the glass." King recommends Archie Rose Signature Dry Gin for notes of Dorrigo pepperleaf, lemon myrtle and river mint.

Pink Moon Saloon, 21 Leigh St, Adelaide, SA, pinkmoonsaloon.com.au 

Blend 2 cups of raw sugar snap peas with 1 cup each sugar and cold water until sugar dissolves. Pass the mixture through a fine strainer. Combine 45ml pea syrup, 50ml dry gin and 20ml lemon juice in a shaker. Add ice to fill, shake, taste, then strain into a salt-rimmed coupe to serve.

 

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