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.

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.

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."

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.

World's Best Chefs Talks

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

GT reader dinner: Spice I Am, Sydney

Sujet Saenkham, Spice I Am

Sujet Saenkham, Spice I Am

Sydney Thai favourite Spice I Am welcomes us for a home-style feast, made for sharing.

Spice I Am chef Sujet Saenkham knows a thing or two about home-style Thai cooking: he's built an institution out of it, and has sure had plenty of practice. In a small village south-west of Bangkok, way before he'd even dreamed of owning five restaurants in Sydney, Saenkham developed his understanding of flavour, balance and - you guessed it - spice, preparing meals for his rice-farming family.

"I'm the oldest, so I learned from my mother how to look after everyone," he says. "Now I pass what she taught me on to my family, my staff and our guests at the restaurant."

For this month's reader dinner, Saenkham presents his favourite dishes from his new cookbook, Spice I Am. They span central and north-eastern Thailand, as well as southern-style family recipes learned in Phuket.

For GT readers, Saenkham will kick things off with country-style fishcakes followed by minced pork with rice noodles in broth, then a ginger, roasted coconut, crushed cashew nut and pork-floss salad.

Part of the fun of Thai food is sharing it - and both the slow-cooked beef curry and signature wok-tossed pork belly call for exactly that. A finale of steamed coconut rice pudding makes the perfect complement to the tang and spice of this Fine Dining Lovers event.

Join us for dinner at 7pm on Monday 18 May at Spice I Am, 296/300 Victoria St, Darlinghurst, NSW. The cost of $120 per person includes wines by the glass, S.Pellegrino and Aqua Panna waters, and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9332 2445. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Spice I Am menu
Siam Passion cocktail

* Alto mixed olives
* Thai fishcake with holy basil
* Miniature vegetarian curry puff
Singha beer

* Phuket-style fish curry in banana leaf
* Minced pork and rice noodle broth with steamed pork roll
2013 Pacha Mama Riesling, Victoria

* Salad of pork floss, ginger, coconut, cashew nuts and Chinese broccoli
2013 Nigl Grüner Veltliner, Krems
* Fried king prawn with tamarind sauce
2013 Te Kairanga Runholder Pinot Noir, Martinborough

* Phuket-style curry of cod, Thai black mushroom and betel leaf
* Slow-cooked beef green curry with eggplant
2012 Domaine Pichot Vouvray, Loire Valley
* Stir-fried pork belly with chilli jam
2012 Solar Viejo Tempranillo, Rioja

* Steamed rice pudding

SPONSORED BY FINE DINING LOVERS

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