The February issue

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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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

Mascarpone

Dom Pérignon P2-1998

Last Tuesday we were paid a visit by Richard Geoffroy, Dom Pérignon's charismatic chef de cave (aka the wine boss), who came all the way from France to stop by Sydney and Melbourne to present the Champagne house's latest drop, Plénitude 1998 vintage, or P2.

Providore favourite Simon Johnson hosted the occasion, an intimate sit-down lunch for a small group of media and hospitality guests upstairs at his Queen Street, Woollahra, store.

"Plénitude stands for cellar radiance, a privileged moment in the development of our wine," said Geoffroy, who has been the cellarmaster at Dom Pérignon since 1990.

The P2-1998 vintage is, he went on, characterised by orange fruits and a smoky finish on the palate, reflecting its 12 years of maturation on lees.

"It would be foolish to say that the first expression is the full expression," said Geoffroy. "P2 is not a full expression either - you will have to go to P3 at the age of 30-35 years, and even that is not the final stage. All Dom Pérignon wines have hundred-year potential."

The food The whole menu was devised especially by chef Damien Monley to match P2-1998. Simon Johnson's fine produce was in full force across canapés including truffled cheese brioche sandwiches; cherry tomato bruschetta with 20-year-old balsamic vinegar; scallop crudo with ponzu dressing and tamari almonds; and SJ jamón Ibérico. Seared tuna topped a salad of edamame, radishes and yabbies in a miso dressing for the main course, and the finale was spiced cherry tart and Meredith sheep's milk yoghurt sorbet..

The drink Dom Pérignon. Lots of it. The white fruit and rich spice of the 2004 vintage was the perfect match to canapés downstairs; while the star of the show, the P2-1998, flowed freely throughout the meal.

We loved Simon Johnson and Richard Geoffroy have both been at the top of their games for 25 years, so the sunny private dining room at Johnson's Woollahra store was the ideal setting for P2's reveal. Geoffroy's comparison of a $550 bottle of Champagne to your teenage years, too, was a highlight. "I always say that youth is the second phase. It's somewhat baffling, and at the peak of its energy." How charming.

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