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.

Paddock to Plate launch

Aria chef turned TV personality Matt Moran launched his latest project Paddock to Plate in Sydney on Monday 21 October. The TV series, which will air on Foxtel's LifeStyle channel, follows Moran to some of the nation's most pristine food-producing regions (the Yarra Valley, Daylesford, New England and Central West NSW among them) to discover and cook with the best ingredients they have to offer.

"I can't really begin to tell you how happy I was making this show," says Moran. "To me it was a bit of a life dream, I suppose. There were a lot of bucket-list ticks as I went along the way - from diving in the Bass Strait for abalone to pulling a black truffle the size of my fist out of the ground and making Holy Goat cheese."

Chiswick was the backdrop for the launch party, which was attended by a suitably food-savvy crowd, among them Anthony Puharich of Vic's Meats, Cloudy Bay Fish Co's John Susman and, of course, the many farmers and producers who were involved in the show.

The food Moran family lamb cutlets with mint salsa, citrus-cured salmon, Yarra Valley snails with morel butter, Bellata Gold durum wheat blinis with cured salmon and Yarra Valley caviar and pickled slivers of Foothill Organics carrot paired with Holy Goat La Luna cheese.

The drink Ruby Rose - a cooling combination of vodka, pink grapefruit, rose syrup, pear liqueur and Vietnamese mint, and a 2012 La Tordera Alné Prosecco Millesimato Treviso.

We loved The snacks (those lamb cutlets, especially) and the sneak preview of the program, which airs at 8.30pm, Wednesday 6 November on LifeStyle.

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