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.

Meet Your Maker: Mukumono Ceramics

An outside-the-box approach sets this handmade tableware apart.

Ion Fukazawa is the man behind Mukumono Ceramics, a studio that makes bespoke tableware for Sydney restaurants including Sixpenny, Ester, LuMi and Izakaya Fujiyama. The designer and maker studied ceramics in Tokyo and Seto in Japan, and in the rainforests of Borneo, as well as design in the Netherlands. His ceramic tableware, hand-thrown on a manual wheel, is the result of these experiences. The pieces balance a traditional Japanese aesthetic with a more robust and earthy Australian bent.

What inspires your designs, Ion?
If it's a new design for a restaurant, inspiration might come from talking with the chef, the concept of the restaurant, a certain dish, or the interior and atmosphere of the space. For more experimental self-driven projects, inspiration comes from different materials and forms found in nature, like plants or rocks.

What has been your favourite collaboration to date?
Probably Ester. I always wanted to experiment with ash but I couldn't find a constant source. When they approached me for a few plates I proposed to salvage their ash from the wood-fired oven - a waste product born from the fire, wood and smoke flavouring Mat Lindsay's food - and use it as a glaze material. To serve food on plates that have been made from the ash that cooked your dinner somehow completes a nice cycle.

How does the ash affect the glazes?
It's quite similar to the concept of terroir in wine. Different woods have different chemical compositions, down to the soil they grew in, so the glaze ratios have to be adjusted constantly. It's quite fascinating.

Mukumono ceramics, from $32; mukumono.com.au

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