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.

World's Best Chefs Talks

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

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Meet Your Maker: Carpenter's Daughter

Camille Moir-Smith of Carpenter's Daughter

Camille Moir-Smith of Carpenter's Daughter

Making a mess has never looked so good.

After studying commercial cookery and visual communication, Camille Moir-Smith started her own design consultancy, Yolk Studio, specialising in hospitality. "Alongside the graphic and interior elements, we designed uniforms to tie our work together visually," she says. That was the beginning of Carpenter's Daughter, Moir-Smith's range of minimalist cross-back aprons for florists, ceramicists, baristas and cooks (chefs from Shannon Bennett's Lui Bar and Circa restaurant are fans). The sturdy aprons, which feature double-riveted straps, are made by hand in her Northcote studio using materials that only get better with age, such as Italian leather and solid Australian brass.

Why did you start Carpenter's Daughter?
I have a strong fascination with the state people get in when they're doing something they're passionate about; I love watching people during those moments of intense focus and drive. It also allowed me to network with people in all sorts of professions I admire.

Tools of the trade.

Why are aprons so important to craftspeople?
I believe a uniform allows lone workers to feel connected to a larger professional tribe. I wanted to nurture this by designing something that allowed people to mentally arrive at work.

What makes a good apron, Camille?
It should feel natural, comfortable and be able to handle the nature of the wearer's work, with the bonus of looking good and ageing well. I love seeing the aprons in artistic studios covered in paint or hardened by clay, and among overgrown greenhouses.

Carpenter's Daughter aprons from $180; carpentersdaughter.co

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