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."

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.

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.

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.

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."

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.

World's Best Chefs Talks

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

Eau de Vie's bottled bacon Bourbon

Bacon week might be nearly over, but that's no reason to stop celebrating, especially when Sydney bar Eau de Vie has started bottling its bacon Bourbon. Sold under the Experimental Spirits Co. label, the whiskey has a richness and quality that's unusual in bacon Bourbons we've seen in Australia (lots of bars here use very ordinary supermarket bacon, whereas these guys use top-hole stuff from Marrickville's Black Forest Smokehouse).

It's sold right now at select bars in Sydney (Frankie's, Shady Pines, Eau de Vie) and Melbourne (Black Pearl, EDV) with more to come. It'll be available to buy by the bottle soon via Pozible; hop online now and pre-order, and if you're one of the first 100 bacon fans to do so, you'll save $10 on the usual RRP of $80 for 700ml.

Though it's a fine thing taken neat (fireside, preferably; cigars optional), we like ours best in a Bacon Old Fashioned. Made to the recipe of pioneering bartender Don Lee of Manhattan's PDT, it's simply 60ml of the Bourbon, stirred down with 10ml of grade-B maple syrup and two dashes of Angostura bitters over ice. Garnish it with an orange twist and thumb your nose at winter. Yeah, take that, Jack Frost.

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