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."

Alessio Alessi interview

Pulling up a chair at the table with Italy's champion of innovative design.

"What does the Alessi table look like today?" ponders Alessio Alessi, president of the Italian design firm. "I should start by saying that the family is spread around the world." He and his wife, Giuliana, live on the Lago Maggiore, their sons Giovanni and Luca are located in Hong Kong, daughter Francesca opened a restaurant in St Tropez last year and son Tommaso works in Bologna. Wherever they are, they like to check out the local eats, and they also like to put the company's designs through their paces. "From this everyday use we might suggest some little functional improvements," says Alessi.

The big meal for the family is Christmas together in Italy at Nonna's house ("fully equipped, of course, with different Alessi objects"). The famiglia Alessi, he says, puts great stock in good food. The big meal might run from mascarpone and walnuts, beef tongue and salsa verde, salmone in bellavista, and white-truffle risotto to the hearty likes of pork knuckle with lentils, beef fillet with artichoke gratin, and rustisciada - thin slices of pork fillet, pork sausage, potatoes and onions, all cooked separately and then mixed together. "Nobody has ever been authorised to help my mother except for the first time this last Christmas," Alessi says. "With 35 children and grandchildren in attendance, Francesca and I had her approval to make some of the dishes." 

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