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.

The Producers: Kai Ho sea vegetables

Tasmanian konbu (top) and Mekabu.

Tasmanian konbu (top) and Mekabu.

Get your daily dose with sustainably grown, hand-harvested seaweed.

WHO Kai Ho, "ocean's treasure" in Japanese, is a joint venture between Tasmanian seafood processor James Ashmore and Dr Craig Sanderson, an academic who moved to Tasmania from Victoria more than 30 years ago to indulge his passion for seaweed.

WHAT Kai Ho harvests two introduced seaweed species considered invasive in Tasmania: Undaria pinnatifida, from which they produce wakame and mekabu, and Grateloupia turuturu, or red lettuce, a spectacular red seaweed. Providing that new government permits are approved, they'll soon also harvest Lessonia corrugata, native only to Tasmania and a substitute for Japanese konbu, and Chaetomorpha coliformis, or mermaid's necklace - strands of small, bright-green translucent balls that explode in the mouth with the taste of salt and cucumber.

HOW Tasmania's cool waters are ideal for harvesting seaweed. At present, Kai Ho's produce is harvested off the east and south coasts by diving or foraging in intertidal waters. Harvesters are trained to recognise the correct species (there are over 2,000 varieties in Australia and many look similar) and gather them in a way that's sustainable. Most Kai Ho seaweed is salted, frozen or dried for sale but some, such as mermaid's necklace, is sold fresh. As well as its capacity to add umami flavours to many dishes, seaweed is also packed with vitamins and minerals.

WHERE Dried wakame, Tasmanian konbu and mekabu are available from oceantreasure.com.au or nationally in various health-food stores. Kai Ho seaweed is also available direct from Ashmore Foods, 32 McIntyre St, Mornington, Tas. For a full list of stockists call (03) 6244 3188.

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28.02.2017
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On the Pass: Danielle Rensonnet
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