The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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.

Reader dinner: Pilu at Freshwater, Sydney

Rangers Valley flank steak with caponata

Rangers Valley flank steak with caponata

Over the past 12 years Pilu at Freshwater has produced consistently great Sardinian fare and more than a few talented chefs. It's a restaurant that celebrates tradition yet its alumni include the boundary-pushing likes of Matteo Zamboni of Zambo and Acme's Mitch Orr. It also has sweeping beach views and a cellar crammed with wonders, making it the perfect place to spend a balmy evening, glass of vermentino in hand.

Giovanni Pilu.

We'll be doing just that at this month's reader dinner when owner-chef Giovanni Pilu and head chef Jason Saxby present a four-course menu with matched wines, exploring Sardinia in new ways and old, wrought from local produce. "Our philosophy is produce-driven," says Pilu. "I'm a big fan of cooking and eating what is growing at the time, like I did back home in Sardinia."

Mirto-cured kingfish with sheep's milk yoghurt, beetroot and juniper.

First up is kingfish cured in mirto, a Sardinian myrtle-berry liqueur, followed by culurzones, a Sardinian staple. These wheat-shaped ravioli are traditionally stuffed with potato, but Pilu has chosen a more summery filling of salt cod, tomato and basil for the night. Rangers Valley flank follows - "the best beef in the world", Pilu says - charred and served with caponata, salty fried capers and pine nuts. And the Arabic-influenced flavours of southern Sardinia round things out in meringue with caramelised fig and saffron.

"It'll be relaxed, it'll be loud and everyone will be having a good time," says Pilu. Count us in. 

Join us for dinner at 6.30pm on Monday 30 January at Pilu at Freshwater, end of Moore Rd, Freshwater, NSW. The cost of $140 includes four courses and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9938 3331. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Pilu at Freshwater reader dinner menu 

* Mirto-cured kingfish with sheep's milk yoghurt, beetroot and juniper
2011 Vigne Surrau "Millesimato" Vermentino, Sardinia

* Baccalà-filled culurzones with tomato and basil
2014 Vigne Surrau "Sciala" Vermentino di Gallura Superior, Sardinia

* Rangers Valley flank steak with caponata
2012 Vigne Surrau "Barriu" Isola dei Nuraghi IGT, Sardinia

* Meringata of caramelised fig, balsamic, corbezzolo honey and saffron
2013 Vigne Surrau "Sole di Surrau" Passito di Vermentino, Sardinia

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