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.

The producers: Emme raw-milk goat’s cheese

Common or garden? Not in taste and texture.

Who Denise Riches, at Hindmarsh Valley Dairy at Victor Harbour on the Fleurieu Peninsula, is one of two producers (Bruny Island Cheese Company in Tasmania is the other) in Australia licensed to make raw-milk cheeses - the first since the early 1960s.

How Created in the style of Emmentaler (the classic hole-filled Swiss cheese), Emme is aged for six months and has a natural rind. The handmade cheese is turned and washed frequently during the ageing process, and has the start of eye formation (what the layperson might call holes). It's made using non-animal rennet and goat's milk produced on Riches' 80-hectare farm.

Why Emme is notable for its flavour combination of nutty, sweet and acid notes, capturing a complexity not possible in pasteurised cheese. Riches is renowned as an innovator and purveyor of excellence - her cultured butter was first presented on the tables at Aria in Sydney in 2009 - and Emme is now featured on menus of leading Fleurieu restaurants, including The Kitchen Door at Penny's Hill Winery.

Where Emme retails for about $10 per 100gm. It's distributed through Scoop SA in South Australia and sold at the weekly Victor Harbor Farmers' Market.

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Our March issue is out now
28.02.2017
Sydney’s heatwaves are affecting your croissants
22.02.2017
Recipes by Christine Manfield
21.02.2017
How to grow rocket
20.02.2017
On the Pass: Danielle Rensonnet
16.02.2017
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