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.

Talking pork with Oliver Gould

Oliver Gould at The Shorehouse

Oliver Gould at The Shorehouse

Does the Sunday roast need a shake up? Oliver Gould, currently chef at West Australian hotspot The Shorehouse, known pork enthusiast and a onetime GT Best New Talent nominee for his stellar work at Melbourne's Stokehouse, talks us through his favourite cuts, cooking tips and making the most of our tasty porcine friends.

What's your pork philosophy?
I believe in using the whole animal. I like to balance prime cuts with smaller components like a pork cutlet and pig's head kromeski or a little sausage out of the trotter casing with mince.

And the nose?
Snout's a tough seller.

What's your favourite cut?
The main cuts you'll find in a grocery store are loin, cutlet and chop but if you go to a market you'll find a little more variety and more consistent quality. The shoulder is the most versatile because it's easy to braise or roast. I like to confit it at a really high heat almost like a deep-fry then I let it steam in its own moisture before picking the meat off the bone. I press the shredded meat into little rillettes bricks with Dijon mustard, lots of garlic, onion, thyme and foie gras to really amp up the flavour.

Pink in the middle or cooked through?
I prefer cooking pork to medium because it keeps it juicy and tender.

What are the tell-tale signs of quality for you?
Typically it's a matter of colour and freshness. A nice light pink and a bit of white fatty marbling throughout the meat is always good. You can determine how fresh the meat is by feeling the moisture on the flesh. If it's dry - not sticky - it's generally a sign that it was cut close to when you bought it.

Top chop?
Berkshire is the best.

The Shorehouse, 278 Marine Pde, Swanbourne, WA, (08) 9286 4050, shorehouse.com.au

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