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.

Shane Delia at Lizard Island

Shane Delia.

Shane Delia.

After launching its first Food and Wine Event in May, Lizard Island resort on the Great Barrier Reef is back with another three days of luxury: A Spice Journey with Shane Delia.

The heart of the event is the culinary experience. Each night guests will enjoy dinners crafted by Lizard Island's executive chef Mark Jensen and Shane Delia, chef and owner of Melbourne's Maha Restaurant and Biggie Smalls, paired with perfect wine matchings from Australian producers Levantine Hill Estate and Penfolds. During the sunny hours, guests can fine-tune their technique at cooking and wine masterclasses with each of the chefs in turn.

In the mornings before the events, discover all the island has to offer. Paddle a glass-bottom kayak around Anchor Bay, indulge in a massage at Essentia Day Spa or join a guided walk to Chinaman's Ridge.

The final night starts out with evening drinks on a sunset cruise followed by the anticipated six course degustation dinner from the combined talents of the two chefs.

Held from 2-5 September 2016, Lizard Island's Food and Wine Event is inclusive of three night's accommodation, all master classes, dining, lifestyle activities, sunset cruise and air transfers to and from Lizard Island from Cairns. Packages commence from $8985 per couple.

lizardisland.com.au/foodandwine

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