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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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.

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.

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.

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.

Tefal Reserve Collection launch

Guillaume Brahimi with Tefal's new range

Guillaume Brahimi with Tefal's new range

French pan pioneers Tefal have released a brand new line of non-stick cookware. The Reserve collection, which will be available from early October at Harvey Norman, is Tefal's most technologically advanced to date, with seven non-stick layers and a sheet of titanium for extra durability.

Chef Guillaume Brahimi, ambassador of the Tefal Heritage range and Reserve collection, launched the line this week at his new Sydney restaurant, Guillaume.

"In France, Tefal is so synonymous with non-sticking," he says, "when I was working at Robuchon in Paris 24 years ago, they used to say 'pass me the Tefal pan'."

The range comprises 26- and 30-centimetre frying pans, a grill pan, a sauté pan, a stir-fry pan and a stockpot - all of which come with Tefal's fêted "thermo spot" which turns red when the pan reaches its optimum searing point. And they look great, too, with a sleek modern Parisian-inspired look designed to fit seamlessly into the contemporary kitchen.

The food Brahimi demonstrated three of his favourite home recipes for the occasion, all cooked with the Reserve collection. His grilled asparagus and zucchini salad, punchy with green olives and preserved lemon, kicked things off, and was followed by pan-seared Saskia Beer chicken breast with lentils and speck. Classic îles flottantes, "floating islands" of poached meringue set on a crème anglaise and speckled with shards of praline, closed proceedings.

The drinks Perrier Jouët Grand Brut, 2011 Pierre Luneau-Papin Muscadet Sèvre-et-Maine sur Lie, and - our pick of the bunch - a 2010 Domaine Collotte Chambolle-Musigny.

We loved Judging by the awed hush at the tables during dessert, there's no arguing that the îles flottantes were an all-round favourite.

The Tefal Reserve collection is available at Harvey Norman from early October.


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