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.

On The Pass: Kenny McHardy, Manuka Woodfire Kitchen

Manuka Woodfire Kitchen chef Kenny McHardy

Manuka Woodfire Kitchen chef Kenny McHardy

Tell us about Manuka Woodfire Kitchen, Kenny.

We're all about working with the seasons. We like taking underdog and side-dish ingredients and making them the stars. The wood-fired oven gets used some way in every dish on the menu.

You've worked in a number of really big kitchens. How did it feel to downsize to a one-man brigade?

It's probably been the scariest thing I've done. You only have yourself to depend on, so your skill set has to change and your mindset has to adapt to cooking on your own during service. It taught me to change my techniques to really simplify the cooking and to focus more on the quality of the ingredients.

What ingredients are you most excited about?

I'm tapping into a new producer from Pemberton that's doing baby leeks. We're doing them woodroasted with beurre blanc. It's a really traditional technique, but because the leeks are freshly harvested, they've got a beautiful sweetness you can't replicate when you buy from the market.

And what about on the protein side?

We have some sausages fermenting and we're ageing our own chorizo - we're taking the semi-cured approach and cooking them on the coals. We've also been able to turn the hind leg into ham - it's a seven-day brining process and we then glaze it with wild honey in the oven. Breaking down the animal ourselves forces us to keep coming up with new ideas and cooking dishes that really suit the season.

Has working with the wood-fired oven made you want to get one at home?

Oh yeah, I want to build one wherever I go.

Manuka Woodfire Kitchen, 134 High St, Fremantle, WA, (08) 9335 3527,  manukawoodfire.com.au

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Our March issue is out now
28.02.2017
Sydney’s heatwaves are affecting your croissants
22.02.2017
Recipes by Christine Manfield
21.02.2017
How to grow rocket
20.02.2017
On the Pass: Danielle Rensonnet
16.02.2017
Four ways with furikake
13.02.2017
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