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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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.

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.

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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

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.

Porteño book launch

It was Navajo collar tips, pointy shoes and seriously coiffed hair all around as the extended family of Porteño, Sydney's favourite rockabilly asado hangout, rocked out to celebrate the launch of Recipes for a Good Time (Murdoch, $59.95, hbk), the first book from chefs Ben Milgate and Elvis Abrahanowicz. With people from the music, food, design and publishing worlds jitterbugging alongside booksellers and the restaurant's regulars to the beat of Pat Capocci's "Two-Timin' Playboys", it was clear that the book's title is no idle boast: these guys know how to throw a party.

The food Finger-lickin' hits from the book, naturally enough - Bodega's signature raw fish on char-grilled bread and the Porteño bar menu's pulled pork buns among them.

The drinks The big favourite of the night was a house special, the neoclassic Banana Old Fashioned.

We loved The book, definitely, and the care all the guests had taken to dress to the nines, but perhaps most memorable was the intensity of sentiment from the well-wishers in the room. Good times for all.

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Reader dinner: Stokehouse, St Kilda
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Sydney’s Tomato Festival returns in 2017
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2017 Restaurant Guide

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