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."

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.

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.

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.

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.

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."

On the Pass: Danielle Rensonnet

Bellota chef Danielle Rensonnet

Bellota chef Danielle Rensonnet

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

What are the eats at Bellota all about, Danielle?

It's pretty classic bistro-style food. The restaurant is attached to the Prince Wine Store, one of the biggest importers of European and Californian fine wines in Australia, so it's definitely about food-and-wine matching. We serve a fairly simple seasonal produce-driven menu, and we have a charcuterie cabinet stocked with artisanal salumi and cheese.

Related: Bellota review

Is there a standout dish on the menu at the moment?

The grilled octopus and longaniza oscura, made by La Boqueria, a Sydney artisanal Spanish charcutería. The longaniza is a sausage made with pork and squid ink; it's black and sweet and delicious. We serve it thinly sliced with kipfler potatoes, pickled Spanish chillies called guindillas, and a little pounded fennel and parsley dressing. It's one of my davourite things on the menu and everyone loves it.

Do you have a favourite summer ingredient?

Summer is definitely about seafood. We have things like marron, scampi, yabbies - they're always amazing - and Batemans Bay oysters. I also love cooking whole fish. At the moment there are some pretty amazing sea bream and flounder around that are perfect for this.

You spent a few years working in Spain - how has this influenced your cooking?

I love Bellota because it reminds me of little Spanish bars. I remember going to the Boquería market in Barcelona and being amazed by the seafood and the jamóns hanging everywhere. In Spain they focus on really simple, classic food where the produce speaks for itself, and that's what we try to do at Bellota.

What's your go-to dish for a barbecue?

A really great fresh chorizo and a bottle of rosé from Ochota Barrels.

Bellota, 181 Bank St, South Melbourne, Vic,  (03) 9078 8381, bellota.com.au

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Sydney’s heatwaves are affecting your croissants
22.02.2017
Recipes by Christine Manfield
21.02.2017
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20.02.2017
On the Pass: Danielle Rensonnet
16.02.2017
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13.02.2017
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