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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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.

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."

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

Gourmet Institute Event 2: Duncan Welgemoed

Duncan Welgemoed

Duncan Welgemoed

After seducing Adelaide with his European delights at Bistro Dom, Duncan Welgemoed decided to up the ante in 2014 with Africola, a restaurant centred around a fire-pit that used the young chef's South African heritage as its creative spark.

Fast-forward to 2016 and Welgemoed has been recognised as one of the nation's edgiest culinary talents. At the restaurant you can thrill to whole roasted cow's head with wild spinach and dumplings, or a showstopping plate of pork breast, beef shin, and slow-cooked mutton neck, but for this session Welgemoed is pulling focus on African spice, all the better for those of us yet to dig a fire-pit in the kitchen back home. Thrill to the flavours of "proper" peri-peri chicken, fizzing with birdseye chillies, homemade biltong, corn salad with prawn salt, and pap and sheeba, an African classic combining cornmeal and spiced tomato relish. Dop and chop!

Event Details

Chef
Duncan Welgemoed

Topic 
African spice

Location
Harvey Norman, 750 Main North Rd, Gepps Cross, SA

Date & Time 
7pm, Wednesday 4 May

Tickets 
$60 each

To book
gourmetinstitute.pleezpay.com

For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.

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