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."

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.

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.

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.

Franklin's David Moyle comes to Icebergs

Chef David Moyle, of Hobart's Franklin Restaurant

Chef David Moyle, of Hobart's Franklin Restaurant

Sydney fans of Hobart institution Franklin will have the opportunity to try the work of chef David Moyle a little closer to home on Thursday 4 August, when Bondi's Icebergs Dining Room and Bar hosts the chef for a one-night-only collaboration.

Working with Icebergs' executive chef Monty Koludrovic, the duo will serve up three courses plus snacks, with wines selected by group sommelier James Hird and Giorgio de Maria.

Franklin's signature style, which was awarded two stars in GT's 2016 Restaurant Awards, will be imported across the Bass Strait. The menu will focus on fresh seafood and local produce, placing lesser-known seafood in the spotlight. Periwinkles, sea urchin, calamari and abalone all make appearances on the menu and guests can expect more of the same at Icebergs on the night.

The wine list will also reflect Franklin's sentiment with natural wines from Australia, France and Italy on the cards, along with beers from Tasmania and further afield.

'Franklin Dining Room and Bar' at Icebergs, 4 August. Tickets are $120 per person for a set menu and $80 per person for matching wines. To book, call (02) 9365 9000.

 

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