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.

Ferran Adria pops Dom Perignon's cork

Richard Geoffroy and Ferran Adrià

Richard Geoffroy and Ferran Adrià

If there's one thing Dom Pérignon does well (apart from making wine, of course) it's a power-collaboration. In 2013 the Champagne house joined forces with American artist Jeff Koons to launch a limited-edition vintage gift pack. This year, it has teamed up with Spanish chef Ferran Adrià to "decode Dom Pérignon".

Adrià's credentials in culinary circles might exceed even Koons' reputation in the art world. His Costa Brava restaurant El Bulli, which shot him to international fame, was renowned as a powerhouse of cutting-edge cooking - and as one of the hardest places to score a table in the world. Adrià closed its doors in 2011 and his moves since have been closely scrutinised by restaurant-watchers.

Today, he's back - but nowhere near the pans. Instead, he has launched El Bulli Foundation, an initiative to bring an in-depth (we're talking next-level depth here) understanding of food and drink to the gastronomic community.

At El Bulli Lab in Barcelona, where most of the research takes place, partitions are scrawled with handwritten notes and illustrations, the floors are piled with study material, and lines of string join together bites of information like an out-take from a this-guy's-a-genius montage in the movies.

"Our motto," Adrià says, "is feeding creativity."

The foundation breaks down gastronomy using a practice called "Sapiens" - a methodology of understanding things by studying the processes, as Adrià puts it. "How do you understand a tomato?" he asks. "How do you understand an iPhone?" You can bet that in Sapiens terms, the answer is nothing short of complex.

Dom Pérignon's partnership will see the Champagne house and El Bulli Foundation work together over three years to "truly understand and define what makes Dom Pérignon Dom Pérignon".

In the Dom corner of the lab, the team has dissected everything from the behaviour of the wine's plenitudes (that is, the sweet spots in the ageing of the wine) over time, to the engineering of its bottle. There are video installations, microscopic photography - they've even got a monitor displaying all of the brand's Twitter mentions in real time. And that's just three months' worth of work.

"We have to keep reinventing ourselves," says the winery's chef de cave Richard Geoffroy. "We felt at this stage of the history of Dom Pérignon we had to maybe think lateral through a third party and get the right methodology to have a better self-knowledge."

Is Sapiens the answer? You'll have to stay tuned till 2017 to find out.

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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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