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."

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.

St Patrick's Day, Colin Fassnidge-style

Four in Hand's Colin Fassnidge

Four in Hand's Colin Fassnidge

Get ready for shamrocks and green-clad revellers raising a pint (or 10) to Ireland's favourite patron saint. Yep, St Patrick's Day is just around the corner. And while it's easy enough to throw on a green T-shirt and mosey on down to your local bar to celebrate, we decided to see how Four in Hand's Colin Fassnidge, our favourite fun-loving Irish chef, gets down on 17 March each year.

Here in Australia we know St Paddy's as a day for Guinness (read: lots of Guinness), but in Ireland, Fassnidge tells us, it's more of a family affair. "Back home it's about eating and drinking," he says. "Here it's more of a drinking thing, but I'm not really into that."

Instead, he celebrates quietly with family and friends, keeping the origins of the holiday as a Catholic feast day and a quasi-official celebration of all things Irish in mind.

His advice for planning a St Patrick's Day get-together like a pro? "Good Irish music, maybe some whiskey, and then some corned beef or stew."

The dress code, of course, is a big part of the day as well. Even if green's not your colour there's no escaping it. "Oh yeah, you have to wear green," says Fassnidge. "You have to wear a shamrock, actually. In Ireland you wear a badge. It's a ribbon with the tricolour on it and usually a hat. Every kid growing up has to wear it. My mother still sends them over to me and the whole family."

If you must go out to celebrate in Australia, he suggests keeping away from the tacky traps in the city and opting for an Irish bar that's a little more low-key (Durty Nelly's in Sydney's Paddington, for example). And, when it comes to drinking, steer clear of the fluoro stuff. "Don't drink green beer," he says, "even though it's quite trendy at the moment."

His final word of advice? Recover with a bacon sandwich. "That's very Irish."

Planning your own St Patrick's Day get-together? Here are a couple of Irish recipes to get you started.

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