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.

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.

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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

BindFold napery

Between her backyard and laundry in Melbourne, Victoria Pemberton has spent the past four years up to her elbows in vats of indigo, practising the ancient Japanese art of shibori dyeing. Pemberton uses everything from PVC pipes to beer coasters to create patterns, resulting in a unique collection of hand-sewn tablecloths, napkins and tea towels that will brighten your table setting and mood in equal measure.

What drew you to shibori, Victoria?
I'm always trying to achieve a solid, consistent shade of blue - regardless of whether I'm using itajime (creating blank space) or arashi (pole-wrapping) shibori techniques. That's the kind of work you would get if you went to Japan, where some masters spend their entire lives studying and trying to achieve that perfect colour.

What's working with indigo like?
I only use natural, plant-derived dyes, and you have to do repeat dipping to build up the shade of colour. For a pale indigo you might only dip one to three times, and for a really dark, midnight-blue indigo you're looking at upwards of seven dips in the vat. It requires a lot of patience.

What's the best part of the dyeing process?
After your first dip, the fabric will be a yellow-green colour, and then as it hits the air, the dye oxidises and changes to blue. It's kind of like Polaroid film, when the chemicals in the photo react and an image slowly emerges.

Bind|Fold, from $25. Clockwise from top left: furoshiki, $55; dark indigo tablecloth, $190; pale indigo tablecloth, $190; furoshiki in shibori splash, $55; furoshiki in squares, $55; tea towel in arashi, $30; tea towel in shibori moon, $30.

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