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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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.

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."

Estée Lauder Re-Nutriv Ultimate Diamond launch

Estée Lauder sets the bar high when it comes to super-luxe skincare and its latest serum, launched in Sydney last night, is no exception. Re-Nutriv Ultimate Diamond contains an extract from black Périgord truffles, known as "black diamonds", harvested by the company's master truffle grower in south-western France, with 24-carat gold and South Sea pearls thrown in for good measure. Why truffles? They're said to activate the skin's natural energy for smoother, healthier and more even-toned results. The striking black-and-gold-accented room at Bentley was a glamorous backdrop for the occasion, and chef Brent Savage's menu turned the spotlight on the evening's star ingredient.

The food Savage's menu kicked off with a pretty dish of salmon with mandarin purée and shavings of truffle. Rangers Valley wagyu with confit fennel, crisp kale and generous slices of, yes, more black truffle came next, followed by feather-light white chocolate milk cake with a tart yoghurt sorbet and striking sheets of dehydrated yoghurt brushed with gold leaf.

The drink This being Bentley, expectations for the wine ran high, but sommelier Nick Hildebrandt stayed a step ahead, pouring Gosset Grand Réserve Champagne, a 2012 Cuvée de Découverte Chablis by Patrick Piuze and a memorable 2012 Achaval-Ferrer malbec. Espresso Martinis topped with white chocolate foam and a dusting of hazelnut and gold crowned a sparkling evening.

We loved There were no complaints about the abundance of truffles on the plate, or the superb drops on pour. We're feeling smoother and fresher already.

Estée Lauder Re-Nutriv Ultimate Diamond Sculpting/Refinishing Dual Infusion will be available nationwide from 2 November 2014.

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