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."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

High-maintenance vegetables

Preparing artichokes

Preparing artichokes

In this world there are two types of relationships: those that are easy and those that take work. The same applies to vegetables.

High-maintenance vegetables are easy to spot in greengrocers. They lure us in with bright colours, per-unit price tags and an "I'm not for everyone" allure. They're spiky, requiring taming, or they need to be steamed, fried, plucked or kneaded into shape.

Low-maintenance vegetables - potatoes, carrots, onions - are the ones that can be prepped in less than three minutes and eaten any which way. They're comfortable, and comforting. We toss them in the shopping trolley without a second thought.

The appeal of a high-maintenance vegetable, though, is that a little extra effort on our part goes a long way. Go the extra mile and they'll transform into something more splendid than their more comfy cousins in the produce aisle.

Kale, a high-maintenance vegetable

Kale has been back in the spotlight for a while now, but it isn't going to let you forget those years of neglect in the back of the fridge. A bitter specimen, kale responds very well to intense pampering. Preferably massages.

To maximise the potential of this brassica, rub its leaves using your fingers, as you would if you worked at a day spa. Try not to think too much about what you are doing.

Massaging kale will transform the texture of the leaves, leaving them softer and less coarse and chewy. The process, as ridiculous as it sounds, also results in sweeter, brighter leaves.

See our best kale recipes here.

Artichoke, a tough vegetable

A heartbroken artichoke once vowed never to love again, and locked its heart away behind coarse petals. Hiding behind the tough exterior, though, is a vegetable you should get to know.

Lop off the stalk to 2cm and remove the outer leaves. Using a sharp knife, trim the stem to remove the tough exterior. Halve the artichoke and rub the cut sides with lemon, then steam the artichoke in a pot for 10-12 minutes or until the leaves are tender. Discard the tough, hairy choke from the centre and it's ready. Finally.

All this fiddling is not without its perks. The fleshy leaves are like tiny single-serve canapés. Dip them in good aïoli for maximum pay-off.

See our masterclass on how to prepare artichokes here.

Eggplant, an emotional vegetable

It's often debated whether salting an eggplant is a worthwhile kitchen hack or a myth. Sure, those who take shortcuts gain time, but at what cost? Salting eggplant draws out water and causes cell collapse, which results in more tender flesh. This is a relationship in which tears are encouraged.

Slice an eggplant into discs, then scatter salt on each side. The eggplant will begin to get a little teary. Ignore it and let it weep some more until each slice is scattered with tiny droplets. Now wipe away its tears by patting each slice dry with a paper towel. You're a good friend like that.

See our favourite eggplant recipe here.

Beetroot, a vengeful vegetable

Not many vegetables are readily available in the pre-packaged trinity (can, jar and plastic vacuum-pack). Nor they should be. But beetroot is. Why? Because it is messy, time-consuming and difficult. However, the taste of fresh beetroot can't be beat. Tackling this bloody vegetable is worthwhile, even if many white shirts and wooden chopping boards have been soiled by the hostile root.

Making peace with beetroot is easily done. Save the stems and leaves. Chop them and sauté them with garlic and olive oil until soft for an impromptu side dish. The bulb itself? Rinse it under cold running water and rub a paper towel over its skin to remove dirt. Par-boil, then roast until tender. Serve with pomegranate molasses, walnuts, goat's cheese and a blood-soaked episode of Dexter.

See our best beetroot recipes here.

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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