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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

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."

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.

Pasta recipes by Melbourne's Tipo 00

Tipo 00's Andreas Papadakis

Tipo 00's Andreas Papadakis

Built on a foundation of impeccable pasta and good vibes, Tipo 00 has won the hearts of Melbourne diners.

There's something to be said for following your instincts. At least that has been the case with Tipo 00. "When I was thinking about opening my own restaurant, the main idea was that it should be somewhere that I would want to go two or three times a week," says Andreas Papadakis, chef and co-owner of the Melbourne CBD pasta bar. "I wanted it to be the sort of place that gets under your skin a little bit."

The former Vue de Monde chef seems to have achieved his goal, if constant crowds and critical acclaim are anything to go by. And as the recipes he shares here ("basically the entire pasta menu") show, it's Papadakis's blend of tradition, expert technique and a few modern flourishes from his fine-dining toolkit that have helped keep Tipo 00 full. "My approach is super-traditional in a way," he says.

"If you use beautiful stocks, good olive oil, good parmesan and of course good pasta, you're already going to have a good dish. If you buy the same things from the supermarket shelves, then you're just not going to get the same result."

So just how important is it to use fresh pasta? "Super-important," says Papadakis, "and it's a good idea to buy a pasta machine with extra attachments so that you can make your own rigatoni, as well as spaghetti and tagliolini. Of course, you can buy good-quality pasta as well, particularly if you're making the dishes using orecchiette and casarecce, because they can be difficult and time-consuming to make by hand, but it will always be better to use fresh pasta where you can."

Although Papadakis believes that sticking with tradition and simplicity is the best course of action when it comes to pasta, he says there are times when he tweaks a recipe with non-traditional ingredients such as smoked tomato, "perhaps because of my background in fine dining".

"My main thing with all these recipes is that they are dishes that I really like to eat," says Papadakis. "Basing a menu on what you like is the best starting point."

Recipes by Tipo 00:

Casarecce with pork and fennel sausage ragù

Gnocchi with duck ragù and porcini mushrooms

Orecchiette with broccolini, anchovy, garlic, chilli and Asiago

Potato and cauliflower tortelloni

Rigatoni ragù Bolognese

Spaghetti with strawberry clams, chilli and smoked tomato

Tagliolini al nero

Tipo 00, 361 Little Bourke St, Melbourne, Vic, (03) 9942 3946, tipo00.com.au

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