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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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.

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.

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.

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.

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.

Mascarpone

Hot diggity dogs

The American hotdog meets the old Australian sausage sizzle at Woofys.

Much as we love a good Bunnings sausage sizzle, let alone the sorts of show dogs offered of late by the likes of The Dip and Rockpool Bar & Grill in Sydney, Miss Kitty's in Perth, and Sidecar in Hobart, there's something to be said for combining the virtues of the mobile hotdog stand with a quality product. Enter Woofys, a moveable fleet of Sydney sausage stands, modelled on the hotdog carts of New York. "I lived in New York for three years working in advertising, and I used to get a hotdog every night on the way home from work," says Woofys co-founder Tom Gibson. "When I came back here I thought, there's a market for hotdogs in Australia, so we put an Australian twist on it, called it a sausage sizzle, and now we have Woofys."

The sausages are made from grass-fed Angus beef, the buns are soft and sweet, made for Woofys by Bronte Bakery, and the toppings (beetroot purée, creamy slaw and deep-fried onion among them) are as fresh as they come. When you get down to it, in fact, the only thing noticeably American about Woofys is the cart. "We have The Boss dog, which is like an American version of a hotdog, with pickles, sauerkraut, mustard and tomato sauce, but everything else is pretty Australiana," Gibson says.

Currently the Woofys fleet is mainly rolled out to events, but over summer a cart will be stationed upstairs in the restaurant at Bondi's Beach Road Hotel and two carts will be in Hyde Park for the Sydney Festival over January. Catch Woofys at the Beach Road Hotel, 71 Beach Rd, Bondi, NSW, Wednesdays to Sundays until the end of February.

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Latest news
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
Four ways with furikake
13.02.2017
The trailer for Chef's Table season three is here
10.02.2017
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