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."

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.

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.

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.

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.

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.

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.

Melbourne Tomato Festival 2015 recap

If ever there was any doubt that the humble tomato is an ingredient that inspires love and devotion (and a willingness to queue), Sunday's inaugural Melbourne Tomato Festival emphatically put paid to that.

Held at the beautiful Farm Vigano on Melbourne's northern fringe, the festival attracted a sell-out crowd of around 2400 people who came to buy, eat, cook, observe, listen and talk all things tomato.

Melbourne food writer Rita Erlich, who helped open the festival, said the tomato was a metaphor for a healthy society.

"It grows in clusters," she said. "It comes in all sizes, shapes and colours. It goes with everything and it encourages sociability and community."

There was certainly plenty of opportunity for sociability and community as people queued good-naturedly to enter the Mint Inc marquee. Inside the sizeable tent with its stage and video screens, cooking demonstrations by Karen Martini, Rosa Mitchell, Frank Camorra, Melbourne Tomato Festival founder and organiser Guy Grossi, Thermomix guru Dani Valent and famed Sicilian food preservationist Fabrizia Lanza covered dishes from spaghetti alla checca to chilli tomato sorbet and gazpacho.

Elsewhere on the grounds a cluster of tents featured food from the likes of 400 Gradi (pizza), Enoteca Sileno (pasta) and Cavallini (cannoli), while the Grossi family's latest venture, a gelati van dubbed Gelato Tino, had its first workout. An Italian brass band played on as customers tried to choose between salted caramel, raspberry and rosemary, and Ligurian honey flavours.

A farmers market sold a staggering variety of tomatoes, and workshops in passata making demonstrated what could be done with the bounty. There were also lessons in growing tomatoes and a discussion about the future of food in Australia.

The mix of the practical, the philosophical and the sociable ensured a successful day, as did the presence of many members of the Grossi family (decked out in covetable red Melbourne Tomato Festival t-shirts) making sure everything ran smoothly.

And so it did, well enough that many in the crowd will no doubt be marking the date in their diary for the return bout next year. As will Guy Grossi.

"I was so happy to see so many people come together to celebrate the tomato harvest and the earth," he says. "To see such a wonderful sense of community around is inspiring."

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Latest news
50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017
Melbourne's Tomato Festival is back in 2017
15.02.2017
Sydney’s Tomato Festival returns in 2017
10.02.2017
Young Henrys and Mary’s charity cook up
09.02.2017
Victoria's inaugural garlic festival
02.02.2017
Reader lunch: Fred's, Sydney
24.01.2017
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