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.

Leave it to your oven

Apple Anzac pie

Apple Anzac pie

Step back and let your oven do the work at your next dinner party.

Entertaining should be fun for everyone, and that includes the cook. This is where your appliances can make all the difference. A good oven from Winning Appliances takes care of business while you spend more time with your guests. A side of salmon, for instance, is an ideal choice for entertaining - some simple seasoning is all that's required, then it's straight into the oven. It also makes an impressive centrepiece on the table. What's more, a Gaggenau pyrolytic oven even monitors the cooking time, too: its core temperature probe automatically switches off the heat when your roast or fish is done, leaving you to mingle and mix the Martinis.

Likewise, you can bake a dish ahead - the Anzac apple pie is perfect here - and have it in the warming draw ready to go when it's time to serve. The Gaggenau warming drawer is designed to heat a six-place setting, as well as defrost or slow-cook food.

At the other end of the meal, crusty bread can be warming in the oven while you reheat the soup you made in advance for the entrée. This leaves just the zucchini and dill fritters to cook before serving - light and appetising, they strike a moreish note at the start of a dinner.

When you put it like that, what could be easier? There's nothing left to do but open the wine.

This article was brought to you by Winning Appliances.

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Recipe collections

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