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.

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.

World's Best Chefs Talks

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

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."

Tiffany T launch dinner

Exciting things are afoot at Tiffany & Co. The celebrated American jewellery firm has appointed a new design director, Francesca Amfitheatrof, and her début range was introduced to the Australian market last night in Sydney.

Amfitheatrof brings some serious design chops to the role. She has no small amount of experience in the worlds of both art and jewellery, with a portfolio encompassing the likes of Chanel, Marni and Fendi, on one hand, and time spent curating private collections for clients around the globe, on the other. Her initial line for Tiffany & Co, Tiffany T, presents a contemporary aesthetic inspired by the women of New York.

"This line is very much for the modern woman," says Amfitheatrof. "I've just moved to New York, so I'm fascinated by New York women, fascinated by the pace and the style. You have to be prepared for the city - you're running on the subway, in and out of taxis, and it's quite loud and crazy - but New York women seem to always be very stylish in a casual way."

The upper level of Alpha restaurant provided a chic setting for the evening; the raw exposed-brick, warehouse-like space warmed by the glow of candles covering the entire length of two long tables, and white floor-to-ceiling curtains draped around the fringes of the room.

Tiffany & Co's Australian managing director, Glen Schlehuber, introduced Amfitheatrof to the crowd as "a true global citizen, having the opportunity to grow up, live and work in some of the world's most exciting cities". At GT, we're certainly excited about what she's bringing to the table.

The food The menu for the evening, designed by John Wilson of Cook and Waiter, drew inspiration from Amfitheatrof's love of Asia. A fresh sesame-laced salad of goma dofu, raw broad beans and asparagus opened proceedings. A richly textured dish of poached chicken with oyster mushrooms and steamed greens followed, and a vibrant tasting plate of bite-sized sweets, including electric-green pandanus and lime mousse, caramelised banana slices and coconut-infused tapioca pearls, closed the meal.

The drink The imbibing stayed appropriately fresh and light with minted Caprioskas, Charles Heidsieck Champagne, Far Ago Hill 2013 Canyonleigh Reserve pinot gris and a 2012 Grasshopper Rock pinot noir.

We loved The Tiffany T collection's striking gold chains and bold ceramic cuffs - they're already at the top of our Christmas wish-list.

tiffany.com.au

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