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.

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.

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."

World's Best Chefs Talks

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

Cloudy Bay 2013 vintage sauvignon blanc launch

There are worse places to be on a Tuesday afternoon than the lawn of a mansion by Sydney Harbour, and there are worse things to be drinking than Cloudy Bay. That was more or less the scene Tuesday 1 October at the début of the New Zealand winery's 2013 sauvignon blanc - a vintage described by Cloudy Bay estate director, Ian Morden, as generous, intense and very concentrated. "For me, the 2013 vintage is very classic Marlborough," he said.

The food Proceedings kicked off at the seafood bar with Yamba prawns, Cloudy Bay diamond-shell clams, steamed mussels and Merimbula oysters. Next up was lunch prepared by chef Jared Ingersoll, who served platters of manuka honey cold-smoked salmon with baby radishes, salt-baked beetroot with avocado and skordalia, crisp-skinned fillets of Chatham Island blue cod, poached lamb shoulder with buttermilk-roasted onions, and to finish, fennel marshmallows with sheep's milk cream and blackberry meringue.

The drink Cloudy Bay's 2013 sauvignon blanc (which made a stellar entrance in a timber Riva speedboat aptly namedLa Dolce Vita), naturally, along with the winery's 2011 pinot noir and a 2008 late-harvest riesling.

We loved The food and sparkling set-up styled by Sibella Court were a highlight, but at the end of the day it was the 2013 vintage that stole the show - it did, after all, arrive in a speedboat.

cloudybay.co.nz

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