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.

Canberra's new wave of great bars

Bar Rochford's The Gun Club

Bar Rochford's The Gun Club

Canberra just keeps getting cooler - and we're not talking about the weather.

Building on an already impressive cocktail and aperitivo bar offering - which includes top-shelf contenders Monster in Hotel Hotel, Bacaro at Italian & Sons and the much-loved underground speakeasy Molly - the drinks scene in our nation's capital continues to make room for new and interesting friends at the bar.

Bar Rochford opened in March on the upstairs level of the historic Melbourne Building in Civic. Its focus? Sharp cocktails by the fireplace, natural wines from Jauma to Jamsheed, the likes of lamb tartare with Jerusalem artichoke (from a former Sixpenny and Eightysix chef, no less) and a vinyl-only playlist (hello rockabilly on 45s). Rochford's co-owner and bartender Nick Smith spent seven years in Melbourne and was inspired by the small-bar scene there. "We wanted to bring something servicedriven to Canberra that combined art, music, good food and wine," he says. "Not just a bar or just a restaurant, but somewhere in between."

Read On the House: Bar Rochford in four drinks.

Another upstairs hit in Civic is the breezy, Cuban-themed Highball Express - which quite possibly houses Australia's biggest range of rums and is from the same bar czars that are behind drinking dens Molly and the newly opened Black Market. "Canberra's growin' up," says Highball director Lorenzo Focarile. "The bar scene is evolving and changing so quickly, it's a very exciting time to help redefine the industry and culture."

In Acton, near Hotel Hotel, Black Market has moved into the basement of A Baker, and is busy slinging rare and limited-edition spirits, cocktails made with dry ice and fat-washing techniques (duck fat-washed Cognac, bacon-washed bourbon), and bar snacks such as beef jerky set alight with whisky before your eyes. "It's the kind of place you can feel like you're at the part , but still have a conversation," says co-director Antony Arena. Good thing Canberra's bean scene is also brilliant and ever-expanding. Head for a roast at Ona, Barrio or The Cupping Room to sooth any hangover blues.

barrochford.com; highballexpress.com.au; bmbar.com.au

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