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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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.

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."

How to shop for Christmas produce

How do you manage the trade-off between freshness and convenience when you're shopping for Christmas lunch?

Christmas is huge for fruit and vegetable retailers and most of the produce - barring a few soft, leafy lines - passes through the wholesale markets in the two weeks prior. The leading retailers covet and hoard the best produce, so you'll be rewarded and less stressed if you follow suit and get organised early. Given Christmas falls on a Wednesday this year, the Friday or Saturday before isn't too soon to start shopping. Before you even write your shopping list, clean your fridge. And by clean your fridge, I mean really clean it: empty it, wipe it out with hot soapy water, dry it thoroughly and restock it with only those items you know you're going to use.

Once you've bought your produce, spend some time breaking it down and packing it away restaurant-style. Put on your favourite podcast as you cut the broccoli into florets; pick and wash the spinach and rainbow silverbeet; remove the outer leaves of cos and radicchio; pare the spring onions; peel and chop the pumpkin; quarter and seed the capsicum. Then pack it all into snap-lock bags, squeezing the air out before sealing. You've now got veg that takes up minimum space, will keep fresh for a week and is ready to cook.

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

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