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."

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.

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.

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.

Ten of the best: pork belly dishes

Crisp roasted pork belly, Fish and Wine, Coolangatta, Qld
Chef Dean Sammut wowed Canberra diners at Artespresso before seachanging to this beachside locale at the end of 2007, and will be offering his ultra-crisp steamed-then-roasted signature as a winter special, most likely with roast apple and cabbage. Don't miss it.

Rare-breed pig belly with a gentle braise of green-lipped abalone, handmade silken tofu, Japanese mushrooms and chive flowers, Quay, Sydney, NSW
Quay's chef Peter Gilmore is pork belly royalty, having been credited with popularising the neo-classic combination of scallops and belly. Here he takes the surf and turf angle in a different, yet equally winning direction.

Slow-cooked pork belly in shimeji mushroom congee, Verge, Melbourne, Vic
Garnished with nori and on a mission to rock your tastebuds, this Dallas Cuddy creation combines Japanese and Chinese influences to great effect.

Western Plains pork loin with slow-cooked pork belly and seared scallops, Bridgewater Mill, Petaluma, SA
Le Tu Thai only offers this very attractive dish on Sundays, but with the scallops wrapped in pancetta and Northern Summit cherry vinegar forming the dressing, it's well worth seeking out.

Roast pork, Four Seasons Roasting Duck Restaurant, Northbridge, WA (375 William St, 08 9228 9883)
Tim Ha rubs Linley Valley free-range pork with salt, five spice powder, sugar and a little vinegar and roasts it in a very hot purpose-built oven for around an hour. The result: golden, bubbled skin and all that oozy fat and tender flesh beneath which sells for bugger all.

Double-cooked Kurobuta pork belly with black pudding and apple and elderflower purée, Aria, Sydney, NSW
The latest incarnation of this some-time Aria signature sees the old country English marriage of apple and elderflower add perfume to a perfect chock of crunchy-topped pork.

Scallops on pork belly fondant with candied chillies and burnt ruby grapefruit butter, Vanitas, Gold Coast, Qld
Steve Szabo takes the scallops-and-belly combo in a new direction with bright flavours to cut the richness.

Crisp pork belly stir-fried with Chinese broccoli, Spice I Am, Surry Hills, Sydney
A Cantonese-leaning hit from the inner city Thai favourite, this dish nonetheless features plenty of the hot red chilli the restaurant is famous for.

Pork belly with chestnut mushrooms, potato purée, nutmeg and red wine jus, Restaurant Manx, Hamilton, Qld
One of Brisbane's hottest new (ish) restaurants presents its pork belly in a more traditional European context.

Roast pork loin and pressed pork belly on slow-cooked barley and cauliflower, Gills Diner, Melbourne, Vic (360 Little Collins Street, 03 9670 7214)
A thyme-enriched jus makes a fragrant finish for this rustic, hearty offering at one of Melbourne's more interesting new arrivals.

 

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