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.

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.

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.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Lizard Island’s inaugural food and wine event

Following a gorgeous renovation, Lizard Island resort is launching their inaugural Food and Wine Event this May, promising a luxurious experience unlike no other.

Situated off the coast of Tropical North Queensland, the resort's four-day event will showcase local suppliers and produce, culinary events, indulgent spa experiences and a total immersion into the wonders of the Great Barrier Reef.

Lizard Island's executive chef Mark Jensen, celebrated American seafood chef Rick Moonen and accredited Australian Master Chef Markus Werner will host interactive cooking classes as well as dinners each evening.

On the final night, guests will be treated to a degustation dinner designed and prepared by all three chefs matched with classic Australian Wines selected by Lizard Island's wine consultant Jeremy Oliver.

More casual dining experiences will include a welcome lunch featuring an extravagant display of chilled seafood from the waters of Tropical North Queensland and sunset welcome drinks in the cabana on the sands of Anchor Bay.

You'll be able to enjoy all the usual array of recreational activities available on the island, such as snorkelling at the Giant Clam Gardens in Anchor Bay, paddle boarding and seeing turtles at Blue Lagoon.

Held from May 17-21, Lizard Island's Food and Wine Event is inclusive of four night's accommodation, all master classes, dining, lifestyle activities and air transfers to and from Lizard Island from Cairns. Packages commence from $10,856 per couple.  lizardisland.com.au/foodandwine

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