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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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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

Just the tonic

There's no shortage of options at the bar for gin - but what about the tonic?

In the beginning, there was the gin revolution, and then fancy gins begat ultra-premium vodkas. Then came newfound interest in bitters, and smaller-batch vermouths. Tonics are now the latest thing under the microscope. There are a couple of alternatives to the big brands on the market (the excellent Quina Fina from New Zealand among them), but for even finer control, there are tonic syrups. Only Bitters, a Melbourne-based online store, now stocks quite a number of these syrups. The routine is simple, says Only Bitters founder John Dimitropoulos: one part tonic syrup, two parts gin (or vodka), to three parts soda. "What we really love is that they allow for total flavour control and cater for tastes from very bitter to quite sweet." From left: C&B's Old Fashioned Quinine ($14.95/240ml), Tomr's Tonic ($14.95/200ml), El Guapo Tonic Syrup ($29.95/750ml), 5 by 5 Tonic Syrup ($17.95/237ml), John's Premium Tonic Syrup ($14.95/$118ml), Liber & Co Spiced Tonic Syrup ($16.95/237ml), C&B's Old Fashioned Quinine (120ml; only available in 240ml), Jack Rudy Cocktail Co Small Batch Tonic ($19.95/503ml), Bradley's Kina Tonic Syrup ($15.95/237ml). 

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