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.

Navy Strength Ice Co, Melbourne

Michael Madrusan

Michael Madrusan

Navy Strength Ice Co is crafting Australia's coolest ice.

Anyone who's had a cocktail at Melbourne's The Everleigh (our 2013 Bar of the Year) knows that owner Michael Madrusan is a stickler for integrity, be it in recipe, booze, garnish or vessel. Now that he's opened Navy Strength Ice Co, Australia's first boutique hand-cut ice company, even the ice has integrity. "If you're going to make the best-quality drink you can, you have to consider the ice," he says. "The ice we're making is perfectly clear, so it looks good and is free of any taint or odour, and is a purer, harder block so it keeps the drink cool but dilutes it more slowly than regular ice." Navy Strength operates from The Everleigh using two imported Clinebell machines that can each make a 150kg block of ice every three days using super-filtrated water. The blocks are cut to order using a Japanese ice saw, then a butchers' bandsaw. Each larger block makes about 800 standard-drink ice blocks which can be delivered straight to the doors of Melbourne's restaurants, cafés and bars in Navy Strength's refrigerated van. According to Madrusan, this is just the beginning of his crusade to rid bars of substandard ice. "The plan is to expand to a full factory that can make about 20,000 blocks a week," he says. Word is, he's also in very early talks about extending the crusade to Sydney. Now that's a lot of integrity.

Navy Strength Ice Co, 150-156 Gertrude St, Melbourne, Vic, (03) 9416 2229

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