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."

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.

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.

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.

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.

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."

All about Derby Eve

It wasn't just the golden goblets that glittered as celebrities gathered at Melbourne's Crown Towers for the Moët & Chandon Derby Eve party to herald spring racing week.

If the Melbourne Cup Carnival is the biggest party of the year, what do you do to kick it all off? Throw another party, of course. Since its inception, the Moët & Chandon Derby Eve party has become the unofficial launch of Melbourne's week-long spring racing festivities.

Attendees this year at Crown Towers' sparkling lobby bar, The Waiting Room, included television journalist Karl Stefanovic, who was buddying up to the Australian Financial Review's Rear Window columnist Joe Aston, former Miss Universe Australia Jesinta Campbell, seen chatting with Crown PR maven Ann Peacock, and songstress Danielle Spencer. Various horseracing identities, including members of the Waterhouse and Ingham clans, meanwhile, jockeyed to swap Birdcage invitations, titbits and racing tips.

Moët Hennessy Australia marketing and business development director Jonathan Coles said the Derby Eve party had become a mainstay on the brand's entertaining calendar. "It's always fun because, everyone's just arriving for the carnival and getting excited. There's so much anticipation about the week, it's just great to be the ones to get the party started."

Limited-edition gold magnums of Moët & Chandon Impérial were on pour, ramping up the glamour on the evening, and served alongside it were Champagne-friendly canapés, including mushroom gougères, lobster with basil and avocado, and white chocolate truffles with raspberry and gold leaf. Chef John Lawson, of Crown's No 8 restaurant, said the white chocolate dessert canapé and the jicama ravioli were his two favourites of the night.

"The ravioli, which we did with avocado and lime, really worked with the fresh crispness of the wine," said Lawson. "There's such a buzz down here. It's the busiest week of the year for us." And his punting strategy? "I'll be with some of our suppliers. We'll pull out silly names and go for it."

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