The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

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."

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.

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.

Lune Croissanterie, Fitzroy, Melbourne

Top croissanterie: bigger than ever.

They're the Melbourne croissants that are so good they draw a queue before dawn. Now comes news the sibling team behind Lune Croissanterie are moving in October from their tiny Elwood digs to a warehouse in Fitzroy. "We're going to be dancing the line between making people happy we've moved to Fitzroy and making them angry we've sold out too soon," says co-owner Kate Reid, who kickstarted the croissant cult after serving an apprenticeship at Paris bakery Du Pain et des Idées.

A partnership with local café proprietor Nathan Toleman helped procure the Rose Street warehouse. But the man behind Top Paddock and Kettle Black is not about to be the Svengali who sends an artisanal product into mass production. "Logistically we're going to do it quite slowly," says Kate. "In fact, initially we're going to pull back to Saturday and Sunday only and not trade on Friday."

Lune currently sells 1200 croissants over three days, which means the pair prepare pastry by hand six days a week. The new space, more than 10 times the size of Lune's previous home, will feel as much like a working bakery as possible. On offer will be 12 to 15 varieties of pastry, each based on Kate's own croissant-pastry recipe. But she doesn't want it to be thought of as a café. "There'll be the option to eat in and have pastry and a coffee," she says, "but nothing else."

Lune Croissanterie, 113 Rose St, Fitzroy, from 31 October.

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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
Four ways with furikake
13.02.2017
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