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."

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.

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.

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."

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.

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.

Eat Your History: A Shared Table launch

Want to dine like they did in 1788? Well, folks, you've struck it lucky. Sydney Living Museums last night launched Eat Your History: A Shared Table, an exhibition and festival exploring the food cultures of some of our nation's earliest European settlers. The exhibition at the Museum of Sydney offers a snapshot of the city's kitchens and dining rooms from the 18th century to the 1950s - Vaucluse House, Rouse Hill House & Farm and Rose Seidler House among them - all of which you can experience first-hand through the festival's program of talks, feasts and events. These kick off on 1 October with a tour of the 19th-century working-class kitchens of Susannah Place in The Rocks. We paid a visit to the Museum of Sydney to see what it's all about.

The food Pork pies with Rouse Hill House & Farm tomato chutney began proceedings, followed by a guided cheese tasting, featuring lemon myrtle chèvre inspired by the early settlers' reliance on goat's milk in the late 1700s and early 1800s, Pyengana aged cheddar reminiscent of the colonial-style cheeses of the 1830s, and a Roquefort standing in for the one British naturalist William Sharp Macleay served at a dinner party in 1859.

The drink Sure, there was wine, but who needs wine when you've got a beer and mead hybrid called braggot? Peach braggot from the good folk at Young Henrys, to be exact, is inspired by the abundance of peaches in the late 1700s, which were left to fall from trees and ferment to such a state that they would intoxicate the hogs to which they were eventually fed. Potent stuff.

We loved The exhibition itself offered an eye-opening look into the kitchens of Sydney's past. The cheese tasting, too, was a highlight, and the braggot kept us lining up for more. History, it seems, tastes pretty darned good.

Eat Your History: A Shared Table, 28 September-9 March at the Museum of Sydney,Cnr Bridge & Philip sts, Sydney. For tickets and more information visit http://sydneylivingmuseums.com.au/food

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