The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

Alison Jackson hollow-ware

For Alison Jackson, there's nothing second-place about silver.

Alison Jackson is a doer. Between silversmithing and jewellery classes at Pocket Studio, just outside Canberra, she also produces a range of hollow-ware, from playful Tipsy (no flat surfaces) and Smooch bowls, in snug pairs, to copper tea tins, silver pouring jugs and spoons.

Your work seems well priced, even though you're working with precious metals - what's your secret?
I team traditional silversmithing with more industrial processes. I still finish all the edges and surfaces myself, but whether it's having blanks cut out or making customised tooling for things like spoons, you can streamline things. 


How do you balance the precious with the playful?
People get scared of touching things, so a playful nature helps. Most of my pieces tend to have round bottoms, so you want to go up and poke them.

Alison Jackson hollow-ware, made to order from $98

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