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.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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."

Chocolat by Daniela

Daniela Mazzone

Daniela Mazzone

WHO In 2015, Daniela Mazzone switched her creative focus from writing to chocolate when she started Chocolat by Daniela from her home kitchen in Adelaide. The self-taught chocolatier cites trial and error as her main guide. "Although I had some mentoring from my wholesaler, who has years of experience, I had very little knowledge of couverture to begin with," she says. "It's a very precise art."

WHAT Mazzone specialises in hand-rolled, ganache-centred truffles. The chocolates are made using premium couverture from Cacao Barry, and are flavoured with various liqueurs, rose petals, spiced nuts and dried fruit. When it comes to choosing her fillings, Mazzone likes to experiment with South Australian-produced ingredients,including gin from boutique distillery Kangaroo Island Spirits, craft beers from Big Shed Brewing Concern, and wines from McLaren Vale winery Primo Estate. "The seasonal fruits and botanicals usually come from surrounding gardens, including my nonna's and neighbours," she says.

HOW Chocolat by Daniela truffles are handcrafted, then packaged in assortments that change regularly. Most of the assortments feature Daniela's two most popular flavours: Gianduia ganache infused with coffee, Marsala and amaretto, and the "very dark, very edgy" Americano, which combines American ale, stout and salted-caramel ganache. Some collections come with a bottle of wine, too, with the truffle flavours created to match the drop.

WHY "The process is so expressive and romantic," says Mazzone. "It's not about a cookie-cutter mould, and the goal is always to make people feel something beyond the everyday experience of chocolate."

WHERE Chocolat by Daniela truffles are available at chocolatbydaniela.com.au.

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