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.

World's Best Chefs Talks

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

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.

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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Kochi yuzu dinner, Tetsuya's

Oysters with Kochi yuzu, ginger and olive oil

Oysters with Kochi yuzu, ginger and olive oil

Yuzu. It's the zingy citrus you've probably seen drizzled over raw fish, mixed through cocktails or churned through mayonnaise. In Japan, it's widely used in winter to add another level of flavour to hot dishes such as soup, or even as an ancient form of bath bomb. Japan's Kochi prefecture is the number one producer of yuzu, and the juice its farmers export to Australia (getting the fresh fruit past Customs is a fairly difficult exercise) is considered some of the best in the business.

Tetsuya Wakuda put the spotlight on Kochi yuzu this week, hosting an eight-course dinner in its honour. We joined in for a taste of the fun.

The food Wakuda turned up the Japanese-citrus dial with oysters seasoned with yuzu, ginger and olive oil; skewered John Dory immersed in a shot glass of yuzu juice, sea water and spring vegetables; near-translucent sheets of raw cuttlefish with yuzu and squid ink tapioca pearls; and a delicate composition of yuzu granita and yuzu jelly, finished off with an uplifting leatherwood honey ice-cream.

The drink Kirin Fuji apple and ume cider, Kirara Kikusui junmai sake, 2011 Pierro Chardonnay for Tetsuya's and 2009 Torbreck Mataro for Tetsuya's.

We loved Of all the yuzu-accented flavours, the granita and jelly with those subtle leatherwood notes got the money in our book.

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