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.

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.

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.

Mascarpone

How to prepare sea urchin at home

I love sea urchin in restaurants, but I'm a bit daunted by the idea of preparing them at home. Is there much to it?

Winter and spring are peak season for sea urchin roe, and most urchin roe is processed at sea (or on a wharf) by the divers who collect them from the sea floor in the subtidal zone along the coastline. But while the small balsa or plastic tubs found in better fishmarkets are convenient, there are few better culinary experiences than freshly shucked urchin roe. Opening up an urchin is not as challenging as it may seem. You can either snip carefully around the tip, a bit like you would if you were taking the top off a boiled egg, or simply chop it down the middle. Either way, the aim is to remove the five fingers of roe from the body sac, wash them briefly under cold salt water and remove the thin black membrane covering the roes. For me, freshly shucked roe sandwiched between slices of soft white bread, smothered in good butter with a grind of pepper and a squeeze of lemon is about as good as a post-snorkle snack can get.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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