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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

Gourmet Institute 2016: Emma McCaskill and Scott Huggins

Emma McCaskill and Scott Huggins

Emma McCaskill and Scott Huggins

Spring chicken? Why not get two of the Australian culinary scene's acclaimed young guns to take the reins? Between them, partners and co-chefs Emma McCaskill and Scott Huggins have a curriculum vitae that reads very much like a wish-list of the world's most exciting and innovative restaurants.

At Penfolds Magill Estate, set on the historic grounds of the nation's most celebrated winery, they craft dishes that dazzle and surprise diners at every turn, without ever losing sight of the quality South Australian produce that is their shared passion.

In this very springy session they're very much in relaxing-at-home mode, but the fresh ideas keep coming. Recharge your chicken repertoire with roast poussin, carrots, pumpkin and garlic yoghurt, and a super-fresh sang choi bao-inspired mix of chicken, pickle-slaw, avocado and radish salad. Hello spring!

Event details:

Chef 
Emma McCaskill & Scott Huggins

Topic 
Spring chicken

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

Date & Time
7pm, Wednesday 21 September

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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