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."

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.

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.

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.

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.

Cloudy Bay at Eveleigh Farmers' Market

Lamb-belly sliders

Lamb-belly sliders

Ah, October. The sun is out, the layers are off and the winter blues are a distant memory (almost). It's also the month that Cloudy Bay releases its new-vintage sauvignon blanc, and this year the winery wants you to join in on the fun.

It's teaming up with Biota chef James Viles on Saturday 11 October to host a "First of the Season" market stall at Sydney's Eveleigh Farmers' Market. The menu will reflect the first of spring's bounty, each dish designed to complement the crisp, minerally tones of the wine.

"The hallmark of this 2014 vintage is concentration that's mingling on the palate," estate director Ian Morden told the crowd at the wine's launch on Wednesday. "We're looking for the grapefruit, we're looking for sweet herbals, we're looking for wine that can stand on its own gastronomically."

The stall is going to offer Cloudy Bay clams and lamb-belly sliders, as well as produce like organic vegetables from Canowindra producer Block 11, eggs from Holbrook Paddock and cheese from Southern Highlands dairy producer Pecora.

"I had a fascinating conversation with James about his idea of foraging and local produce and his philosophy is very, very consistent with the way that we make wine," said Morden. "It's all about this natural balance."

Dishes will start from $10 with a complimentary glass of Cloudy Bay 2014 sauvignon blanc, or $40 for a bottle and a limited-edition produce bag.

Cloudy Bay's "First of the Season" market stall will be at Eveleigh Farmers' Market from 10am-1pm on Saturday 11 October. Carriageworks, 245 Wilson St, Eveleigh, NSW.

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