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."

Interview with Mitch Monaghan from Nespresso

We caught up with Nespresso Australia and New Zealand coffee ambassador Mitch Monaghan over a couple of cappuccinos to talk about "positive cups", the future of coffee farming, and how he takes his coffee.

What were you doing before Nespresso?
I have worked in a really wide range of jobs, from zookeeper to barista. What I love about the world of coffee is that there is always more to learn and of course, more to drink and enjoy.

You've done a bit of travelling back and forth to Lausanne, where Nespresso was born. What's your favourite thing to do when you touch down?
I go straight outside to walk around Lake Geneva. The snow-capped mountains across the lake on the French border and the turquoise water are all picturesque reminders about how lucky I am to do what I do.

And how do you take your coffee when you're at home?
One of my favourite coffees would be a strong but smooth cappuccino, especially for weekend mornings. I love experimenting with different flavours, too - whether it's adding some spices or working with different flavours to create a twist on the Espresso Martini.

How important is sustainability in the coffee business?
Coffee is the second-largest raw export in the world, after oil. The importance of sustainable practices across all stages of operations is paramount. This means how the coffee is grown, how it is packaged, produced and transported, and, of course, how it is disposed of after consumption.

How does sustainability fit into the Nespresso story?
Nespresso began with a simple idea: enable anyone to create the perfect cup of coffee - just like a skilled barista. From a values point of view, it was important for us to do this in a sustainable way.

What are some of the ways you ensure responsible practice?
In 2003, we launched a partnership with a leading environmental NGO, the Rainforest Alliance. We provide growers with support, training, financing and technical assistance to improve sustainability, quality and productivity of their coffee. The growers who are a part of the program are also paid a premium above market prices for their beans.

Does the company keep a close eye on its carbon footprint, too?
Machine use and coffee growing are bigger footprint contributors than packaging - which is why Nespresso has been designing greener machines and will continue to do so.

And what is the "positive cup" strategy all about?
This is a program that sets out the steps Nespresso will implement to achieve its sustainability goals by 2020. It incorporates goals in the areas of coffee sourcing and social welfare, use and disposal, aluminium sourcing and resilience to climate change. We have goals in place to assist farmers in achieving high certification standards - in water management, biodiversity and the fair treatment of workers, for example.

What has been the most rewarding experience you've had since taking the job almost a year ago?
In March, I was on my first visit to our production centre in Avenches, in the North West of Switzerland. It was quite emotional to finally visit the "Wonka factory" for coffee.

What's next?
One of the projects we are currently working on is the expansion of the AAA Farmer Future Program, which initially will involve a first-of-its-kind retirement fund for farmers in Colombia. We are also working with farmers and communities in Sudan to revive the country's high-quality coffee production and create positive economic and social development.

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