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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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.

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.

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.

Trend watch: that's amari

For lovers of bitter Italian booze, things in Australia have never looked sweeter. Amari, the bitter drinks that in Italy bracket a meal as aperitivi and (more often) digestivi, have been in Australia as long, perhaps, as Italians have, but in recent years the range and intensity of what's on offer has grown significantly. At Sydney's La Rosa the selection is so substantial that the list has been broken down according to whether the amaro in question is based mostly, for instance, on roots, barks and berries or citrus fruits. "We immigrant kids grew up with bitterness in the diet much more than Australian kids," says La Rosa's Nino Zoccali. "Chinotto was our Coke and radicchio and other chicories comprised our salads, so we're used to it, but I think the collective Australian palate has shifted, because many people have 'trained' themselves to like these drinks." Bartenders are in on the act, too, whether in popularising more bitter drinks, such as the Hanky Panky, a classic embittered by Fernet-Branca, or simply shooting the Fernet themselves after-hours. If Fernet is too much to face, Zoccali counsels starting with the gentler Aperol or Montenegro. For advanced bitter palates, meanwhile, he recommends the herbal centerba family of drinks ("centerba" meaning 100 herbs). Be brave. 

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