The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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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.

Cutting edge: Sydney’s new Chef’s Armoury store

Chef's Amoury, Stanmore

Chef's Amoury, Stanmore

Sydney's home of the very, very fancy Japanese knife, Chef's Armoury, has sharpened itself up with a move from Rosebery to a larger store in Stanmore, opening up more space for workshops and a knife-sharpening room.

For owner Leigh Hudson, the move is a simple case of supply and demand. Since opening the store in 2009, Japanese knives have shifted from novelty to necessities in Australia's kitchens. Chefs saw yanagiba knives slice through sashimi without tearing the skin of delicate fish, and got a feel for filleting with indented deba blades.

"When we first started, the conversations we were having were 'why are Japanese knives better?'" says Hudson. "But now we get people asking more intelligent questions, like 'what type of Japanese steel should I buy?' and 'what knife should I use for this task?'"

The new store is modelled after the workshops Hudson trained in for years to become a Japanese-certified knife sharpener, polisher and repairer. The clean dark-grey concrete walls and floors, the oak-plank shelves and the sharpening room (replete with cedar workstation sinks) have a solemnity consistent with the idea of passing down ancient traditions, but Hudson and his team's service balances respect for craft with warmth.

The Armoury also stocks Japanese cookware, seasonings and portable konro barbecues - small charcoal-fired numbers that add a smokiness surprising for their size.

"We want to get people - not just chefs - interested in Japanese food and knives and to encourage people to have a crack at home," Hudson says.

Over the next few months, he'll break in the sharpening room's waterstones with free knife-sharpening workshops, and will hold Japanese cooking classes demonstrating the essentials of Japanese ingredients. Heading towards summer, there's even a health-conscious class on Japanese salad dressings in November, if you're looking to trim the fat.

Chef's Armoury, 105-107 Percival Rd, Stanmore, NSW, (02) 9560 0811, chefsarmoury.com; Mon-Sat 10.30am-4.30pm

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