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."

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.

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.

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.

Best seafood for winter cooking

John Susman

John Susman

It seems everyone craves seafood in summer, relaxing over a barbecue or peeling cooked prawns on a pier, but winter is a fantastic time for it, too - especially shellfish.

They're thick and meaty at this time of year because they've fattened up for the winter. Plus, shellfish are so rich in nutrients, they're sometimes referred to as a winter health tonic. New-season mussels are among my favourite kind of shellfish available in winter. With many now available pre-scrubbed and de-bearded, they really are the ultimate fast food. Simply steamed with white wine, garlic and herbs, then finished with a slug of good crème fraîche, they make a delicious meal in minutes. Don't bother with the old wives' tale about discarding the shells that don't open.

As it steams, the mussel opens when the adductor muscle inside the shell breaks. If that muscle doesn't sever or separate, it's generally just because there's a bigger mussel inside. Closed mussels can be cooked a little longer and you can prise the shell open with a knife.

So, warm the cockles of your heart with a big bowl of new-season mussels this winter.

Here are some mussel recipes to try:
Mussel and saffron soup

Mussels with buttered polenta

Mussels and beans

Normandy mussels

Gratinated mussels

Moules à la Normande

Illustration Lauren Haire

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