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."

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.

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.

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.

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."

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.

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.

Mathery Studio homewares

Matteo Sangalli and Erika Zorzi

Matteo Sangalli and Erika Zorzi

Multimedia multidisciplinarians Mathery Studio dally in all sorts of fields. Their linking theme? Fun.

Italian designers Erika Zorzi and Matteo Sangalli met when they were applying for the Nuova Accademia di Belle Arti in Milan. At Mathery Studio they work across various products, video and exhibition design, turning out concepts ranging from handmade ceramics cast from fruit skins, to the Daliesque dreamscape cloth Con-Vivio (pictured here), which was designed and made for the National Gallery of Victoria's Italian Masterpieces exhibit.

Tell us about your design process, Matteo.
Everything we work on starts from a problem, or a very, very simple fact. When we were asked to design Pastello, the kids' space for National Gallery of Victoria, for example, we just started from a tool that kids have used for decades, the oil pastel, and went from there.

What role does food play in your work, Erika?
Food is something that people really get straight away.

Our Fruit Wares collection, for example, is five vessels made using different fruit skins to create texture. One day you might touch one of our vessels and even if you don't know anything about the process - about the fact that we have cut the skins, assembled them, and then cast a mould - you can recall it immediately from the touch, and are also surprised by it.

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