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.

OCRF 2015 White Shirt Campaign launch

The Ovarian Cancer Research Foundation's seventh annual White Shirt Campaign kicks off this month. The campaign, a partnership between the OCRF and Australian fashion house Witchery, has gained the support of a host of high-profile Australian ambassadors over the years and has raised $6.1 million for ovarian cancer research.

To celebrate its launch in 2015, the OCRF threw a fittingly chic bash at the Sydney Opera House's Utzon room on 8 April. We donned our Witchery whites and joined the fun.

The food Aria Catering laid on a spread that included bite-sized canapés (tuna tacos with jalapeño, pickled heirloom carrots with goat's cheese and celery salt, and spiced duck pancakes with hoisin sauce). The more substantial likes of seared salmon with sesame, crisp seaweed and ponzu sushi rice, and miniature wagyu burgers with tomato, aged cheddar and pickles followed.

The drinks Pikes Traditionale Riesling 2014, Pikes "The Dogwalk" Cabernet Merlot 2012 and Pike & Joyce "Methode Cuve" Sparkling Pinot Noir Rosé were on pour.

We loved The turnout in support of the cause was impressive. Chef Matt Moran, OCRF co-founder Liz Heliotis, Witchery managing director Linda Levy and OCRF ambassadors Cheyenne Tozzi, Didier Cohen, and Zac and Jordan Stenmark were among the glittering crowd.

For more information on the Ovarian Cancer Research Foundation and the White Shirt Campaign, visit whiteshirtcampaign.com.au.

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