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.

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the domestic market.

Who William Leckey has been producing green tea from his boutique plantation near Alexandra in Victoria for more than a decade, but it's only recently that his teas have started making waves in Australia. Where in the past his tea was produced exclusively for the Japanese market, today it's available back home under the Two Rivers label.

How Camellia sinensis, the tea plant, is dormant through winter, so harvest commences in spring. The first harvest, rich in nutrients accumulated over winter, produces shincha, a tea popular in Japan for its intensity and sweeter ending notes. The next harvest occurs 45 to 55 days later, after the plant has had a chance to bud anew, producing the more commonly recognised sencha: a lighter-bodied, aromatic green tea.

Why Producing green tea that meets Japanese standards hasn't been easy, but Leckey has managed to pull it off, offering a range of impressively authentic Japanese-style teas. He's a firm believer of farming in tune with nature, so you won't find any harmful chemicals in his products. Another thing you won't find is a hefty price tag - because Two Rivers is produced locally, it comes at a more reasonable price than many imports of its calibre. Prices start at $10/100gm.

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