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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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.

The Hotplate

Scott Pickett and Tom Parker Bowles

Scott Pickett and Tom Parker Bowles

Nine turns up the heat in a new culinary contest.

Does Australia need another TV cooking competition? Channel Nine hopes the answer is yes as it launches its own late entrant into the hotly contested field of primetime food TV. The Hotplate, produced by international entertainment behemoth Endemol, is an expensive gamble on the hope that the nation hasn't yet slaked its thirst with ratings-busters MasterChef and My Kitchen Rules.

Hosted by Melbourne-based chef Scott Pickett - the restaurateur behind Estelle Bistro, Saint Crispin and the forthcoming ESP - and English food writer Tom Parker Bowles (yes, son of Camilla, Duchess of Cornwall), The Hotplate boasts a format that might sound slightly familiar: a state-versus-state competition that involves contestants judging other contestants.

Parker Bowles, however, insists it has more credibility than its amateur-based competition. "This is about family restaurants that have already operated successfully for anywhere from two to 25 years," he says. "It's about the whole restaurant - front of house as well as the food - and they're not rank amateurs who think being on a TV show will somehow miraculously change their lives."

Pickett says the pair opted for a more "warm and fuzzy'' approach to the job of mentoring six restaurants through the competition, where $100,000 is at stake. "I think the world has seen enough of the Gordon Ramsays who storm in and yell at everyone," says Pickett. "It's all about the industry, so for me it's about respect."

The Hotplate launches in late July on Channel Nine.

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Latest news
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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