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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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.

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.

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.

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.

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.

The Night Markets at Carriageworks

Porteño

Porteño

Mike McEnearney pulls together two nights of regional produce and open-fire cooking for Vivid Sydney

As creative director of Carriageworks Farmers' Markets in Everleigh, Sydney, No 1 Bent Street chef Mike McEnearney has planned a new event, The Night Markets, on two evenings in June as part of Vivid Sydney's program.

A toasty "cooking with fire" theme is set to warm up the cool nights. "It's winter. It's cold. We love the smell of fire; it makes us want to rug up," says McEnearney. "[The Night Markets] are about getting back to the very simple method of cooking with fire. It's about comfort more than anything else."

Pepe Saya, Young Henrys, Single Origin Roasters and Cake Wines are among the line-up of local producers who have stalls planned. The Night Markets will also feature demonstrations from chefs more than familiar with fire-licked food - the gang from Porteño, Efendy, Billy Kwong, Icebergs, Cornersmith and Thievery will all cook over flames well into the night.

McEnearney was inspired by the success of Carriageworks' Christmas Twilight Market last December, and this new event is part of a wider plan for the precinct. He cites The Night Markets and the almost sold-out Sydney Table dinners, where dinner, dance and creative chefs will meet for collaborations and live performances, as a sign of things to come.

"Carriageworks is already an art precinct," says McEnearney. "We want to make it a food precinct: an art-food precinct."

The Night Markets, Carriageworks, 245 Wilson St, Everleigh, on Saturday 4 June and Saturday 18 June. Free entry. The full line up of producers and restaurants is available at carriageworks.com.au

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